A leftover turkey carcass has only one sensible destination, the stock pot. Keto turkey stock is rich in collagen and protein, and it adds real flavor to soups, gravies, and casseroles all year.
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This takes patience, there is no getting around that, but it makes a more flavorful stock than any shortcut method I have tried. When I ran my own restaurant, we almost always had stock simmering on the stove.
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Chef Jenn’s Take on Keto Turkey Stock
Watch the pot as it comes to a boil, and the moment it does, turn it right down to a bare simmer, just a few bubbles breaking the surface. Skim off any foam that collects on top with a sieve or skimmer as it simmers.
Let it simmer very gently for about 4 hours, adding a bit more water as needed, some evaporation is fine, just not too much. Take the pot off the heat and let it cool before removing anything. Use tongs to lift out the carcass and vegetables, trying not to disturb the stock too much, letting solids settle to the bottom keeps the broth clear and golden. Scoop the stock out cupful by cupful without disturbing that settled layer, and discard the last inch or so at the bottom, it will be cloudy and full of sediment.
Broth and stock are not quite the same thing. Broth is seasoned and meant for sipping, while stock is unseasoned and built to be a base for something else. Save some specifically to make Turkey Gravy. The same method works for chicken stock too, just swap the carcass, and this freezes for up to 6 months.
What You’ll Love About Keto Turkey Stock
- Freezes for up to 6 months, ready to use whenever you need it.
- Rich in collagen and protein, and genuinely more flavorful than shortcut methods.
- A great way to use up the whole turkey, nothing wasted.
Ingredients
- Turkey carcass and bones – Picked mostly clean of meat.
- Water – 16 cups.
- Fresh thyme – A few sprigs.
- Bay leaves – Whole.
- Carrot – Cut into a few pieces.
- Onion – Peeled and quartered.
- Garlic – Peeled cloves.
- Celery – Trimmed and cleaned.
- Parsley – Fresh stems.
- Peppercorns – Whole.
How to Make Keto Turkey Stock
Scroll down for the full recipe card with exact measurements and printable instructions.
Put everything in a large pot and bring to a boil on the stove. Watch it carefully, and the moment it boils, turn it right down to a bare simmer.
Use a sieve or skimmer to remove any foam that collects on top. Let the stock simmer very gently for about 4 hours, adding a bit more water as needed.
Turn off the heat and let the pot cool. Using tongs, remove the carcass, vegetables, and any solid bits, trying not to disturb the stock too much. Let it cool for about an hour, then scoop the stock out cupful by cupful, without disturbing the solids that have settled at the bottom.
Discard the last inch or so of cloudy stock at the bottom. Use or freeze.
Make It A Meal
Save some to make Turkey Gravy, or use it in Leftover Turkey Soup or Broccoli Casserole with Turkey. The same method works for chicken carcasses too, see my Chicken Bone Broth for that version.
Storage
Chill overnight in the fridge, and skim off any fat layer that forms on top. Package in freezer-safe containers and freeze for up to 6 months. Thaw on the stovetop or in the microwave, straight from frozen.
Frequently Asked Questions
Yes! You won’t actually be eating any of the veggies you use to make the stock, and the finished turkey stock will be a great source of protein and collagen.
Turkey is a great nutritional choice, so yes, the stock is filled with wholesome goodness.
Broth is generally seasoned with salt and pepper and is designed for sipping or using as a light, clear soup. Stock is unseasoned and is used as a base for soups or to enrich sauces, gravies, casseroles, and more.
Yes, the same method works with a chicken carcass in place of turkey.
Add Preferred SourceHomemade Turkey Stock
Ingredients
- turkey carcass and bones
- 16 cups of water
- 4 sprigs of fresh thyme
- 2 bay leaves
- 1 carrot cut into 2-3 pieces
- 1 onion peeled and quartered
- 3 garlic cloves peeled
- 2 stalks of celey trimmed and cleaned
- 14 stems of parsley washed
- 1 teaspoon peppercorns
Instructions
- Put everything in a large pot and bring it to a boil on the stove. Watch it carefully and as soon as it boils, turn it right down to a bare simmer. You should only see a few bubbles breaking the surface.
- Use a sieve or skimmer to remove any foam that bubbles up to the top of the pot.
- Let the stock simmer very gently for about 4 hours, adding a bit more water as needed. You want it to evaporate some, but not a whole lot.
- After about four hours, turn off the heat and set the pot to the side to cool.
- Using tongs, remove the carcass, veggies, and any solid bits. Sometimes fishing them out with a slotted spoon works well. Try not to disturb the stock too much. You want the solids to settle to the bottom.
- Let it cool for about an hour on the counter then using a large measuring cup or another similar device, remove the stock cupful by cupful without disturbing the solids at the bottom of the pot.
- Toss out the last inch or so of stock at the bottom of the pot. It will be cloudy and filled with sediment.
- Use or freeze your beautiful turkey stock!
Notes
Recipe Card Tips
- Turn the heat down to a bare simmer the moment it boils, and keep it there for the full simmering time.
- Try not to disturb the pot while removing the solids, letting them settle keeps the finished broth clear and golden.
- Discard the last inch or so at the bottom of the pot; it’s cloudy and full of sediment.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
Want even more keto deliciousness? How about a keto seafood dip that’ll knock your socks off, or for breakfast, this diner classic. A hearty keto chaffwich for lunch may just do the trick, and for meal prepping, check out this amazing veggie-packed soup.
This is a such a great way to reduce food waste at this time of year.
Homemade is always the best. This Stock is something I have never tried. I will be making this soon.
Homemade is the best and This turkey stock sounds fabulous!
Thank you for this awesome tutorial! Perfect way to use the whole turkey after Thanksgiving
I love turkey stock, although it can be too much. i should freeze it and add it to sauce pans when i need a little extra moisture. thank you!
Great idea!