How to make turkey stock in a crock pot: Get rich flavors!

By Avi Green July 23, 2024

When the aroma of barbecue fills the air, its usually the smoky scent of ribs, brisket, or sausages sizzling away. But if youre a true barbecue enthusiast, you know that theres a hidden treasure to be found in those leftover turkey bones after a magnificent roast Turkey Stock. If youve ever wondered how to make turkey stock in a crock pot?, youre in for a treat.

Creating turkey stock is not merely a way to ensure that nothing goes to waste; its also an excellent method to build depths of flavor for your future culinary adventures. Whether added to your barbecue sauce to enhance its richness or used as a base for mouthwatering soups, turkey stock is a secret weapon in your cooking arsenal.

How to make turkey stock in a crock pot?

Why Choose a Crock Pot?

Your first question might be, why choose a crock pot or slow cooker over traditional methods? The answer lies in the ease and efficiency it provides, especially for busy barbecue enthusiasts. A crock pot allows you to extract all the intense, savory flavors from your turkey bones without constantly tending to the pot.

Benefits of Using a Crock Pot

Convenience: Put everything in the pot, set the timer, and forget about it until its done.
Even Cooking: Slow cookers provide a consistent, low temperature, ensuring every bit of flavor is extracted.
Minimal Monitoring: Unlike stove-top methods that require frequent checking, the crock pot needs little attention.

Essential Ingredients

Before you embark on your turkey stock journey, ensure you have these essential ingredients:

Turkey carcass (bones and leftover meat)
Onions (2 large ones, quartered)
Carrots (2-3, roughly chopped)
Celery (2-3 stalks, chopped)
Garlic (4-5 cloves, smashed)
Bay leaves (2-3)
Fresh herbs (thyme, rosemary, and parsley work beautifully)
Peppercorns (10-12 whole ones)
Water (enough to cover the bones and vegetables)

Step-by-Step Guide to Make Turkey Stock in a Crock Pot

Step 1: Prepare the Ingredients

Begin by prepping your ingredients. Quarter the onions, chop the carrots and celery, and smash the garlic cloves. If the turkey carcass is too large for the crock pot, break it down into smaller pieces.

Step 2: Load the Crock Pot

Place the turkey bones and carcass into the crock pot. Next, add the prepared vegetables and fresh herbs. Sprinkle the peppercorns and tuck the bay leaves amidst the ingredients.

Step 3: Add Water

Fill the crock pot with enough water to cover all the ingredients. Avoid overfilling, as the liquid needs space to simmer and extract all the flavors.

Step 4: Set the Crock Pot

Cover the crock pot with its lid and set it on low. Allow the stock to cook for at least 10-12 hours. For a richer flavor, some enthusiasts prefer to let it go for up to 24 hours.

Step 5: Strain the Stock

Once the cooking time is complete, turn off the crock pot and let the stock cool slightly. Carefully strain the stock, discarding the solids. Use a fine-mesh strainer or cheesecloth to ensure a clear, debris-free liquid.

Step 6: Store the Stock

Allow the strained stock to cool completely before storing it. You can refrigerate it for up to a week or freeze it for several months. Consider using ice cube trays for convenient, small portions.

Using Your Homemade Turkey Stock

Now that you have a rich, flavorful turkey stock, the possibilities are endless. Here are a few ways to incorporate it into your barbecue and cooking adventures:

Barbecue Sauce: Use the stock as a base for a deeply flavorful barbecue sauce.
Soups and Stews: Elevate your homemade soups and stews with the savory taste of turkey stock.
Grain Dishes: Cooking rice, quinoa, or barley in turkey stock adds richness to your side dishes.
Gravy: Make a mouthwatering gravy that enhances any roasted meat dish.

Tips and Tricks for the Perfect Turkey Stock

Roasting the Bones

For an even deeper flavor, consider roasting the turkey bones before placing them in the crock pot. Roast them at 400F (200C) for about 30 minutes, or until theyre golden brown.

Adding Acid

A splash of apple cider vinegar or lemon juice helps to break down the collagen in the bones, which results in a gelatinous, richer stock.

Skimming the Fat

If you prefer a clearer stock, skim off the fat that rises to the top periodically during the cooking process. This step is optional but recommended for those who aim for a leaner stock.