Learn how to make this incredibly flavorful homemade slow cooker turkey stock recipe with minimal effort using turkey legs.
My wife and 10-year-old daughter love sitting down to a bowl of this simple turkey stock on a cozy chilly day here in North Dakota. The other favorite turkey recipe they always want me to make for them after a successful turkey hunt is my Turkey Roulade.
Why You'll Love this Homemade Turkey Stock
I'm not just a wild game chef, but also a busy parent, so I know the struggle of wanting to prepare nutritious, flavorful meals while juggling family life. That's why I wanted to create a simple turkey stock recipe with ingredients everyone should be able to find at their local grocery store. Whether you're working with leftover turkey legs from a holiday meal or some freshly harvested wild turkey, this turkey stock recipe will add a rich, savory depth to soups, stews, and casseroles.
Best of all, it’s made in the slow cooker - a parent’s best friend when it comes to creating meals that practically cook themselves and are ready to eat when everyone gets home from school and work.
Homemade Turkey Stock Ingredients
Turkey Legs: These add great flavor to your turkey stock. Wild turkey legs are extremely tough. Braising them for hours in the slow cooker is the best way I've found to make them tender.
Aromatics (Onions, Carrots, Celery): - The classic base for any great stock. These vegetables infuse sweetness and balance.
Herbs and Spices: Fresh rosemary, thyme, bay leaf, kosher salt, and peppercorns create a fragrant and well-rounded stock.
Chicken Broth and Water: A mix of broth and water enhances the flavor and yields a full-bodied stock.
How to Make Slow Cooker Turkey Stock
1. Brown the Turkey Legs
In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Sear the turkey legs for about 2 minutes per side until they develop a golden crust. This step locks in flavor and gives your stock a deeper, richer taste. Transfer the turkey legs to the slow cooker.
2. Add the Ingredients
Once the turkey legs are in the slow cooker, toss in the quartered yellow onions, chopped carrots, chopped celery, chicken broth, water, fresh rosemary, fresh thyme, bay leaf, kosher salt, and black peppercorns.
3. Cook Low and Slow
Set your slow cooker to the high setting for 5-6 hours or the low setting for 10-12 hours. Let the ingredients work their magic until the turkey meat is falling off the bone.
4. Strain and Save the Good Stuff
Carefully strain the stock through a fine-mesh strainer into a large container. Don’t discard those solids just yet! Transfer them to a bowl and let them cool for about 15 minutes. Pick out the turkey meat and save it for another meal, like Turkey Tetrazzini or Turkey Tacos. Discard the remaining solids and bones.
5. Cool and Store
Let the strained stock cool to room temperature for about 1 ½ hours before refrigerating. Store in airtight containers in the fridge for up to 2 days or freeze it for up to 4 months.
Come Turkey Hunting in North Dakota
If you would like to come to North Dakota and try your hand at hunting wild turkeys, get all the information you need at the North Dakota Game & Fish Department website.
And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details on how to hire me here.
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DID YOU MAKE THIS RECIPE?
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How to Make Slow Cooker Turkey Stock
Ingredients
- 2 turkey legs
- 1 Tablespoon olive oil
- 2 yellow onions, quartered
- 4-5 carrots, chopped
- 4-5 celery stalks, chopped
- 4 cups chicken broth
- 6 cups water
- 1 fresh rosemary sprig
- 1 fresh thyme sprig
- 1 bay leaf
- 2 teaspoons kosher salt
- 1 teaspoon black peppercorns
Instructions
- In a large skillet over medium high heat, add turkey legs and olive oil. Brown turkey legs for 2 minutes per side, then transfer to the slow cooker.
- Add all remaining ingredients to the slow cooker. Cover and simmer for 5-6 hours on high setting or 10-12 hours on low setting until the turkey leg meat is falling off the bones.
- Strain stock through fine-mesh strainer into a large bowl or pot. Do NOT discard solids yet. Transfer solids to a separate large bowl or pot, let cool slightly for about 15 minutes, then pick out the turkey meat and save for another turkey dish such as Turkey Tetrazzini or Turkey Tacos. Discard remaining solids and bones.
- Let turkey stock cool to room temperature for about 1 ½ hours before refrigerating. (Stock can be refrigerated for up to 2 days or frozen for up to 4 months.)
Sam says
Great stock! Easy and great way to finally use those turkey legs I had in my freezer from last year's spring turkey hunt
Jeff Benda says
Thanks Sam! It's great to hear when one of my recipes turns a bag of last year's frozen wild game in the bottom of a freezer into something great!