Turkey Stock Recipe with Canning Instructions

jars of home canned turkey stock on a table

5 from 3 votes

Turkey Stock Recipe with Canning Instructions

Make use of the whole Thanksgiving turkey by turning the bones into a delicious rich turkey stock that is perfect for gravy, soup, or stew. Learn how to make turkey stock to store in your freezer, or pressure can it for shelf-stable jars.

Prep Time30

Cook Time4

Canning Time25

Total Time4 55

Course: Pantry Ingredients

Cuisine: American

Keyword: turkey stock

Servings: cups

Calories: 86kcal

Author: Grow a Good Life

Ingredients

1 turkey carcass (or substitute 2-3 turkey legs)
2 medium carrots roughly chopped
2 celery ribs roughly chopped
1 medium onion roughly chopped
2 cloves garlic crushed
2 bay leaves
2 teaspoons dried thyme (or 3-4 sprigs fresh thyme)
1 teaspoon dried parsley (or 2-3 sprigs of fresh parsley)
1/2 teaspoon dried rosemary (or 1-2 sprigs of fresh rosemary)
10 whole black peppercorns
4 quarts water or enough to cover

Instructions

To Make the Turkey Stock:

Preheat the oven to 425˚F.
Strip off all the usable meat from the carcass and refrigerate for later. Separate the wings, thighs, and legs from the carcass and use kitchen shears to cut the carcass into smaller pieces. Layer the bones in a large roasting pan.
Add the carrots, celery, onion, and garlic to the pan. Roast in the preheated oven until the bones are brown, about 35 to 45 minutes. Toss about halfway through so everything browns evenly.
Remove the pan from the oven and transfer the bones and vegetables to a large stockpot.
Add 1 cup of water to the hot roasting pan to deglaze the pan. As the water steams, scrape the pan with a wooden spoon to release the flavor infused brown bits stuck to the bottom of the pan.
Pour the liquid to the pot, add the bay leaves, parsley, rosemary, black peppercorns, and fill your pot with enough water to cover the bones by a couple of inches. Turn the heat to medium-high and bring the stock to a boil.
Once the pot boils, reduce the heat to low and simmer the stock until flavorful, 2 to 12 hours. Stir occasionally and skim off any foam.
Remove the larger bones from the stock using tongs. Strain the stock through a fine-mesh strainer into a large container. Discard the bones and solids. Let the stock cool for up to 2 hours, and then refrigerate overnight.

To Can the Turkey Stock:

The following day, prepare your canning equipment by washing the jars, lids, bands, and canning tools in hot soapy water and rinsing thoroughly. Set the lids and bands aside until you are ready to use them.
Place the jar rack into the pressure canner, and fill with water per your pressure canner manufacturer's instructions: Presto is 3 quarts, Mirro is 2 quarts, and All American is 2 to 3 inches.
Fill the jars halfway with hot water, and then place them on the rack in the canner. Bring the canner to a simmer for 10 minutes (180˚F). Keep hot until you are ready to fill them.
Remove the stock from the refrigerator and skim off the fat that has risen to the top. Return the stock to a large sauce pot and bring to a boil over medium-high heat.
Spread a kitchen towel on the counter. Use your jar lifter to remove a jar from the canner. Pour out the water (save it for washing dishes), and place the jar on the towel. Keep the remaining jars in the canner, so they stay hot.
Use the canning funnel and ladle and fill the jar with hot stock, leaving a 1-inch headspace at the top of the jar.
Remove air bubbles with the bubble popper and wipe the rim. Center a lid on the jar, place the band over the lid, and screw it on until fingertip tight.
Use your jar lifter to place the jar back on the rack in the canner, and repeat with the rest of the jars until the canner is filled, or you run out of stock. If you have leftovers, store in the refrigerator or freeze for longer.
Place the lid on the canner and lock it. Leave the vent open, adjust the heat to medium-high, and bring the canner to a boil. Allow the pressure canner to vent steam for 10 minutes, then add the pressure weight.
Once the canner has reached the correct pressure (10 pounds for weighted gauge, and 11 pounds for dial gauge canners.), set a timer, and process pint jars for 20 minutes and quart jars for 25 minutes at altitudes of less than 1,000 ft.
Adjust the heat as needed to maintain a steady pressure, and adjust altitude if necessary (see chart below).
When processing time is complete, turn off the heat, and let the pressure canner cool down to 0 pressure on its own.
Once the canner is depressurized, let the canner cool additional 10 minutes before removing the lid.
When the canner has cooled down, spread a kitchen towel on the counter, unlock the cover, and remove it by tilting the lid away from you so that steam does not burn your face.
Allow another 10 minutes for the jars to adjust to the change in pressure. If jars are still boiling, let them sit in the canner for another 5 minutes, or until the boiling stops.
Use the jar lifter to lift jars carefully from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center. The lid should not pop up. If the lid flexes up and down when the center is pressed, it did not seal. Refrigerate the jar and use up within a few days, or transfer to a freezer container and freeze for up to 6 months.
Remove the ring bands, wash, label, date the jars, and store the jars in a cool, dark location (50 to 70 degrees F). Use within a year for the best quality. Yields about 8 pints or 4 quarts.

Notes

To freeze the turkey stock: Make the stock as described in the recipe, chill in the refrigerator overnight so the fat can separate, scrape off the fat, divide into the freezer containers of your choice, and freeze. Store in the freezer for up to a year.

This is a tested safe canning recipe from the USDA Complete Guide to Home Canning and the Ball Blue Book Guide to Preserving (Chicken Stock page 104). Changing the recipe may make the product unsafe for canning.

All times are at altitudes of less than 1,000 ft. Adjustments must be made for altitudes greater than 1,000 ft.

I am happy to answer any questions, but if you need immediate canning help or answers, please contact your local extension office.

Nutrition