Martha Stewart Turkey Stock Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 30, 2026

This Martha Stewart turkey stock is the rich, golden liquid I make after the holiday bird is carved, and it tastes deeply savory with a clean, roasted flavor and just enough body to feel silky on the tongue. It’s inspired by Martha Stewart, and the gentle simmer pulls collagen from the bones so the stock has shine instead of a thin, watery finish. You get a pot of stock that makes everything you cook with it taste better.

Total time is about 200 minutes, with only 20 minutes of that hands-on, so it’s an easy project for a lazy afternoon. It fits best the day after a holiday meal, but it’s just as handy on a quiet weekend when you want to stock the freezer for soups, gravy, and risotto all season.

Why This Martha Stewart Turkey Stock Works

Starting with cold water and bringing it up to a bare simmer slowly is what keeps the stock clear. A hard boil forces fat and fine particles into the liquid, and you end up with a cloudy, greasy pot instead of a clean one.

Unpeeled onions and a halved head of garlic give the broth color and depth without any extra work. The long, low simmer does the rest, coaxing out flavor while you skim the surface every half hour.

What You’ll Love About It

It turns a leftover carcass into something you’ll actually reach for all week. The flavor is savory and well-rounded, never salty, so it works in any dish. And most of the time is hands-off simmering.

Ingredients

This makes about 8 servings of stock, and every item is a kitchen staple.

• 1 leftover roasted turkey carcass (about 3-4 pounds/1.4-1.8kg), broken into pieces
• 2 medium yellow onions (about 1 pound/450g total), unpeeled and quartered
• 3 medium carrots (about 8 ounces/225g total), scrubbed and cut into 2-inch (5cm) pieces
• 3 celery stalks (about 6 ounces/170g total), cut into 2-inch (5cm) pieces
• 1 head garlic (about 1 1/2 ounces/45g), halved crosswise
• 2 dried bay leaves
• 1 teaspoon (2g) black peppercorns
• 1 teaspoon (3g) kosher salt, plus more to taste
• 4 quarts (3.8L) cold water, plus more as needed
• 2 sprigs fresh thyme (optional)

Equipment

• Stockpot — 8 to 12 quarts (7.6 to 11.4L), your largest.
• Fine-mesh strainer — for catching solids and sediment.
• Cheesecloth — a double layer for the second strain.
• Instant-read thermometer — to check the simmer temperature.
• Shallow ladle — for skimming foam and fat.
• Airtight containers — for chilling and freezing.

How to Make Martha Stewart Turkey Stock

Step 1: Load the Pot

Break the turkey carcass into pieces small enough to fit comfortably in your largest stockpot, about 8 to 12 quarts (7.6 to 11.4L). Add the onions, carrots, celery, garlic, bay leaves, peppercorns, 1 teaspoon kosher salt, and thyme, if using. Pour in 4 quarts (3.8L) cold water, or enough to cover the bones by about 2 inches (5cm); starting with cold water is the key to a clear stock.

Step 2: Bring It to a Bare Simmer

Set the pot over medium-high heat and bring the liquid to a bare simmer, about 200°F (93°C) on an instant-read thermometer, which should take 15 to 20 minutes. Skim off the foam and impurities that rise to the surface with a shallow ladle or spoon. Don’t let the stock boil, or it will turn cloudy and the fat will emulsify into the broth.

Step 3: Simmer Gently

Reduce the heat to low and maintain a gentle simmer, with small bubbles breaking occasionally at the surface. Partially cover the pot, leaving a 1-inch (2.5cm) gap for steam to escape. Simmer for 2 1/2 to 3 hours, skimming the surface every 30 minutes and adding hot water as needed to keep the bones submerged.

Step 4: Taste and Adjust

After 2 1/2 hours, taste the stock: it should be full-flavored and lightly seasoned from the bones and vegetables. If it tastes thin, continue simmering for another 30 minutes, but don’t simmer longer than 3 1/2 hours total, or the stock can turn bitter. Remove and discard the bay leaves and thyme sprigs.

Step 5: Strain the Stock

Set a fine-mesh strainer over a large heatproof bowl or second pot. Carefully ladle the stock and solids into the strainer, or lift out the large bones with tongs first to make it easier. Press gently on the solids with the back of a spoon to release the last of the liquid, then discard the solids.

Step 6: Strain Again and Skim the Fat

Line the strainer with a double layer of cheesecloth or a clean, damp kitchen towel and strain the stock a second time for a clearer broth. Let it settle for 10 minutes, then skim off the fat that rises to the top with a spoon or a fat separator. For a richer stock, leave a thin film of fat on the surface.

Step 7: Season to Taste

Season the stock with additional kosher salt to taste, starting with 1/4 teaspoon at a time. It should taste savory and well-rounded but not salty, since it will reduce in whatever dish you use it for. If you plan to reduce it further, keep the salt light.

Step 8: Cool It Quickly

Set the bowl in a larger bowl filled with ice water and stir occasionally until the stock reaches 70°F (21°C) or below, about 30 minutes. Transfer to airtight containers, leaving 1 inch (2.5cm) of headspace for expansion if freezing.

Step 9: Chill Overnight

Refrigerate the stock for at least 6 hours or overnight. Any remaining fat will solidify on the surface and can be lifted off in one piece and discarded or saved for roasting vegetables. The stock will keep in the refrigerator for up to 5 days or in the freezer for up to 3 months.

What to Serve With It

• Holiday gravy — use it as the base for a rich pan gravy.
• Turkey soup — simmer with noodles and leftover meat.
• Mushroom risotto — stir it in a ladle at a time.
• Stuffing — splash it in to keep the bread moist.

Tips for the Best Results

Never let the pot boil, even for a minute, because boiling clouds the broth and makes the fat emulsify. Skim on schedule rather than at the end, since foam left too long sinks and muddies the stock. Cold water at the start and a light hand with salt give you the cleanest flavor.

Easy Variations

• Deeper roast — roast the bones at 400°F (205°C) for 30 minutes first.
• Ginger note — add a 1-inch (2.5cm) piece of fresh ginger with the vegetables.
• Herb swap — trade the thyme for 2 sprigs of fresh parsley.
• Richer body — add 1 extra turkey wing to boost the collagen.

Storing and Reheating

Keep the stock in airtight containers in the refrigerator for up to 5 days, or freeze it for up to 3 months and thaw overnight in the fridge. Reheat gently over medium-low heat for 5 to 8 minutes, without boiling, until it reaches 165°F (74°C) in the center.

Nutrition (per serving)

These values are estimates per serving.

FAQs

Can I make this Martha Stewart turkey stock recipe ahead of time?

Yes, make it up to 3 days ahead and refrigerate it, or up to 1 month ahead and freeze it. The flavor holds well, and skimming the chilled fat later gives you the clearest broth.

Where did turkey stock come from?

Stock is one of the oldest kitchen staples, and cooks have long simmered bones with vegetables and water to stretch a meal further. Turkey stock grew out of that same thrifty tradition of using the whole bird after a holiday feast.

What can I use instead of a turkey carcass?

Use 3 to 4 pounds (1.4 to 1.8kg) of turkey wings or drumsticks instead, and add 30 minutes to the simmer. The same vegetables and water amounts still work.

Why did my stock turn cloudy?

Cloudiness usually means the pot boiled instead of simmering, or the foam wasn’t skimmed early. Strain it a second time through cheesecloth and it will still taste fine, even if it looks less clear.

Martha Stewart-Inspired Turkey Stock

Print Recipe

This is an original, home-kitchen-friendly take on the rich, golden turkey stock made famous by Martha Stewart. Simmered with roasted turkey bones, vegetables, and herbs, it delivers a deeply savory, clean flavor that makes homemade gravy, soup, and risotto taste extraordinary. The long, gentle simmer coaxes out every bit of collagen for a stock with body and shine.

• Author: Anabelle McLean
• Prep Time: 20
• Cook Time: 180
• Total Time: 200
• Yield: 8 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 leftover roasted turkey carcass (about 3–4 pounds/1.4-1.8kg), broken into pieces
• 2 medium yellow onions (about 1 pound/450g total), unpeeled and quartered
• 3 medium carrots (about 8 ounces/225g total), scrubbed and cut into 2-inch (5cm) pieces
• 3 celery stalks (about 6 ounces/170g total), cut into 2-inch (5cm) pieces
• 1 head garlic (about 1 1/2 ounces/45g), halved crosswise
• 2 dried bay leaves
• 1 teaspoon (2g) black peppercorns
• 1 teaspoon (3g) kosher salt, plus more to taste
• 4 quarts (3.8L) cold water, plus more as needed
• 2 sprigs fresh thyme (optional)

Instructions

1. Break the turkey carcass into pieces small enough to fit comfortably in your largest stockpot, about 8 to 12 quarts (7.6 to 11.4L). Add the onions, carrots, celery, garlic, bay leaves, peppercorns, 1 teaspoon kosher salt, and thyme, if using. Pour in 4 quarts (3.8L) cold water, or enough to cover the bones by about 2 inches (5cm); starting with cold water is the key to a clear stock.
2. Set the pot over medium-high heat and bring the liquid to a bare simmer, about 200°F (93°C) on an instant-read thermometer. This should take 15 to 20 minutes. Skim off the foam and impurities that rise to the surface with a shallow ladle or spoon. Do not let the stock boil, or it will turn cloudy and the fat will emulsify into the broth.
3. Reduce the heat to low and maintain a gentle simmer, with small bubbles breaking occasionally at the surface. Partially cover the pot, leaving a 1-inch (2.5cm) gap for steam to escape. Simmer for 2 1/2 to 3 hours, skimming the surface every 30 minutes and adding hot water as needed to keep the bones submerged.
4. After 2 1/2 hours, taste the stock: it should be full-flavored and lightly seasoned from the bones and vegetables. If it tastes thin, continue simmering for another 30 minutes, but do not simmer longer than 3 1/2 hours total, or the stock can turn bitter. Remove and discard the bay leaves and thyme sprigs.
5. Set a fine-mesh strainer over a large heatproof bowl or second pot. Carefully ladle the stock and solids into the strainer, or lift out the large bones with tongs first to make it easier. Press gently on the solids with the back of a spoon to release the last of the liquid, then discard the solids.
6. Line the strainer with a double layer of cheesecloth or a clean, damp kitchen towel and strain the stock a second time for a clearer broth. Let the stock settle for 10 minutes, then skim off the fat that rises to the top with a spoon or a fat separator. For a richer stock, leave a thin film of fat on the surface.
7. Season the stock with additional kosher salt to taste, starting with 1/4 teaspoon at a time. The stock should taste savory and well-rounded but not salty, since it will reduce in whatever dish you use it for. If you plan to reduce it further, keep the salt light.
8. Cool the stock quickly: set the bowl in a larger bowl filled with ice water and stir occasionally until the stock reaches 70°F (21°C) or below, about 30 minutes. Transfer to airtight containers, leaving 1 inch (2.5cm) of headspace for expansion if freezing.
9. Refrigerate the stock for at least 6 hours or overnight. Any remaining fat will solidify on the surface and can be lifted off in one piece and discarded or saved for roasting vegetables. The stock will keep in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Notes

Storage: Keep turkey stock in airtight containers in the refrigerator for up to 5 days. To freeze, ladle into freezer-safe containers or ice cube trays, leaving 1 inch (2.5cm) of headspace for expansion; freeze for up to 3 months. Thaw overnight in the refrigerator, or thaw in a saucepan over low heat. Reheat leftover stock gently over medium-low heat until steaming, about 5 to 8 minutes, without boiling. Make-ahead: The stock can be made up to 3 days ahead and refrigerated, or up to 1 month ahead and frozen. For the clearest stock, skim the fat after chilling. Use this stock as a base for gravy, soup, or risotto.

Nutrition

• Calories: 35
• Sugar: 1g
• Sodium: 120mg
• Saturated Fat: 0g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 2mg

Keywords: Martha Stewart turkey stock, homemade turkey stock, turkey broth recipe, leftover turkey bones, Thanksgiving stock, turkey stock from scratch, stovetop turkey stock, rich turkey stock, easy turkey stock