I’ve known for a really long time that it was pretty much sacrilege to throw away the bones and carcass from the Thanksgiving turkey (or any roasted poultry, for that matter). However, I totally cop to being lazy for an equally long time. After spending days preparing for Thanksgiving, the last thing I want to do the next day or the day after that is spend more time in the kitchen. However, last year I finally bit the bullet and made sure I saved all of the turkey scraps, carcass and all, once we were done cleaning up Thanksgiving dinner. A couple of days later, I threw all of it, along with a bunch of vegetables and aromatics, into a pot and let it simmer for a couple of hours. The house smelled fabulous, and once everything was strained, I had about four quarts of homemade turkey stock. I froze a couple, gave one to my grandparents, and started using the other right away.
The stock is so flavorful, and, to my surprise, it really didn’t take much time at all. You really just throw everything into a pot and let it go. I think I spent the afternoon catching up on Homeland episodes while the pot simmered 😉
This Thanksgiving, don’t throw away the turkey carcass or leftover bones! If you aren’t going to make the stock immediately, put everything into a zip-top bag and keep it in the refrigerator for a couple of days, or freeze for a week or two. Then, while you’re relaxing or getting the house decorated for Christmas, throw everything in the pot and let it work its magic. When it’s done, you’ll have some fabulous turkey stock, which is perfect for any recipe that you’d use chicken stock, or in any of these dishes that are perfect for using up leftover turkey: Turkey, Mushroom & Wild Rice Soup, Turkey Pot Pie, or Turkey Tetrazzini.
Turkey stock is a versatile ingredient that can add great flavor to soups, gravies, stuffing, rice dishes and more. Stock made from turkey bones and aromatics like onion, carrots and celery captures all the savory turkey essence in one tasty liquid.
But what if you end up with more freshly made turkey stock than you can use up? Is freezing an option for preserving your stock or will it ruin the taste and quality?
The good news is that yes, you can absolutely freeze turkey stock for future use. When properly stored in the freezer, turkey stock retains its flavor and nutritional value very well. Let’s look at the benefits of freezing stock, best practices for packaging and thawing, and how to use your frozen stock in recipes.
Why Freeze Turkey Stock?
There are several great reasons to freeze extra turkey stock rather than dumping it down the drain.
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Convenience: Having pre-made stock ready in the freezer saves you time later. You can skip the lengthy step of simmering fresh stock when cooking soups, gravies and more.
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Prevents waste: Freezing stock lets you use up all the leftover turkey bones, carcasses and scraps after the holidays. Nothing goes to waste.
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Saves money Making stock at home costs a fraction of buying canned stocks and broths. Having a supply in the freezer saves you even more in the long run
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Retains flavor: Homemade stock is delicious and rich. Freezing locks in the fresh taste that you can’t get from most store-bought stocks.
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Maintains nutrients: Simmering bones and vegetables releases nutrients like collagen, magnesium, potassium and more into the stock. Freezing preserves many of those compounds.
Proper Methods for Freezing Turkey Stock
While freezing turkey stock is simple in theory, following a few guidelines will ensure safety and quality:
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Choose good freezer containers like rigid plastic containers, freezer bags, or freezer-safe glass jars. Leave headspace at the top.
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Cool the stock fully in the fridge before freezing. Don’t transfer piping hot stock straight into the freezer.
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Remove the fat layer from the surface of chilled stock before freezing. The fat will go rancid over time.
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Portion into smaller amounts, like 1-2 cup portions. Thawing smaller amounts is easier.
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Label the containers with the stock type, amount, and date. Track how long it’s been frozen.
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Avoid adding herbs or veggies. Plain stock freezes best. Add seasonings later when using.
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Exclude air by pressing bags flat, or tightly wrapping rigid containers in plastic wrap before sealing.
By following best practices, turkey stock can stay fresh and flavorful in the freezer for 3-6 months. If stock has been frozen longer than that, inspect carefully before using. Discard any that has visible ice crystals, off odors or strange textures.
Thawing and Using Frozen Turkey Stock
When ready to use your frozen stock, there are several safe thawing options:
- Thaw overnight in the refrigerator
- Submerge sealed bag or container in cold water, changing water every 30 minutes
- Use the “defrost” setting in the microwave
- Add frozen stock cubes directly to simmering soups or stews
Avoid thawing stock at room temperature, which puts it in the unsafe bacteria growth zone between 40 ̊F and 140 ̊F.
Bring thawed or cooked frozen stock to a full rolling boil before consuming or using in recipes. This makes it safe to eat and also improves the flavor.
Frozen turkey stock can be used in any recipe calling for regular turkey or chicken stock. Try these delicious options:
- Turkey noodle soup
- Turkey pot pie
- Turkey and wild rice soup
- Turkey gravy from pan drippings
- Risotto with turkey stock and Parmesan
- Quinoa or rice cooked in turkey stock
- Addition to bread dough or stuffing mix
- Braised turkey legs simmered in stock
- Thanksgiving leftovers turkey tetrazzini
Frequently Asked Questions About Freezing Turkey Stock
Freezing stock opens up lots of possibilities for using it, but also raises some common questions:
Can you freeze turkey stock in any type of container?
Only use freezer-safe containers like plastic, glass or bags designed for the freezer. Some glass may crack.
How long does turkey stock last in the freezer?
Properly stored turkey stock keeps well for 3-6 months before quality declines. Discard stock frozen for over a year.
Should you remove fat before freezing turkey stock?
Yes, it’s highly recommended to remove the solid fat layer before freezing. It can go rancid and make the stock spoil faster.
Is it safe to refreeze thawed turkey stock?
Once thawed, turkey stock is best for immediate use. Refreezing may compromise the quality and make it prone to bacteria overgrowth.
Can I freeze stock with aromatics like onion, carrots and celery?
Yes, but prolonged freezing can make the vegetables mushy. Straining them out first gives the best results.
What’s the best way to thaw frozen turkey stock?
Thaw in the fridge overnight. You can also thaw in cold water or use the microwave defrost setting. Don’t thaw at room temp.
The Takeaway on Freezing Turkey Stock
With a few simple preparation steps, freezing is an excellent way to preserve batches of delicious homemade turkey stock. Frozen properly in airtight containers, the stock retains its flavor and nutrients for 3-6 months in the freezer. Thaw frozen stock in the refrigerator or with cold water rather than on the counter. Bring to a boil before consuming for safety and best results. Keep some frozen turkey stock on hand for easily elevating soups, gravies, rice dishes and more!
Homemade Turkey Stock
- Turkey carcass and bones from 14-pound turkey
- 1 large yellow onion, halved (unpeeled)
- 1 carrot, peeled and cut into large chunks
- 2 celery stalks, cut into large chunks
- 1 bay leaf
- 1 teaspoon black peppercorns
- 5 sprigs fresh parsley
- 3 sprigs fresh thyme
- 1. Place the turkey carcass and bones in a large stockpot and cover with at least 5 quarts of water, or enough to ensure that the water covers it by at least 1 inch. Bring to a boil over medium-high heat. Skim off any fat or foam that rises to the surface.
- 2. Add the onion, carrot, celery, bay leaf and peppercorns. Reduce the heat to low so that the stock is at a very slow simmer. Simmer, uncovered, for 2 hours.
- 3. Add the parsley and thyme to the stock and simmer for an additional 2 hours.
- 4. Pour the stock into a large bowl through a fine-mesh sieve and discard all of the solids. Allow to sit at room temperature for about 30 minutes, or until a noticeable skin forms on the surface. Using a spoon, skim off the layer of fat, then let the stock cool to room temperature. Cover and refrigerate overnight.
- 5. The next day, remove the layer of fat that has collected on the top of the stock, then portion out the stock into quart-size containers or freezer-safe ziploc bags and store. The stock can be refrigerated for up to 3 days, or frozen for up 6 months.