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 flavorful base for soups, gravies, risottos and more. It imparts delicious turkey flavor into any dish while also providing some nutritional benefits. But after spending time simmering turkey bones to make a batch of stock, you may be wondering if you can freeze the leftovers for future use. The good news is that yes, you absolutely can freeze turkey stock!
Benefits of Freezing Turkey Stock
There are several advantages to freezing extra homemade turkey stock
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Convenience – Having pre-made turkey stock in the freezer saves you time when cooking You can skip the step of having to make stock from scratch for recipes
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Waste reduction – Freezing turkey stock allows you to use up turkey carcasses and bones after holidays and dinner parties so nothing goes to waste.
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Money saver – Making your own stock at home is cheaper than buying pre-made stock or broth from the store. Freezing it saves you even more money in the long run.
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Flavor – Homemade stock made from real turkey bones and aromatics has better, richer flavor than most store-bought varieties. Freezing preserves that fresh flavor.
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Nutrition – Simmering bones and vegetables to make stock extracts valuable collagen, nutrients like magnesium and potassium, and immune-boosting compounds. Freezing retains those nutrients.
How to Freeze Turkey Stock
Freezing turkey stock isn’t difficult, but there are some best practices to follow for safety and quality:
Choose the Right Containers
Good freezer-safe containers for turkey stock include:
- Plastic freezer bags – Lay flat in freezer to save space
- Rigid plastic containers with tight lids
- Glass jars or freezer-safe plastic
- Ice cube trays for small portions
Avoid glass that isn’t rated for freezing. Leave headspace in rigid containers and jars.
Cool Completely Before Freezing
It’s important to cool hot turkey stock completely in the refrigerator before freezing. Transferring stock straight from the stove into the freezer could lead to food safety issues. Allow several hours for the stock to come down to refrigerator temperature.
Remove Fat Layer
Once chilled, scrape off and discard any solid layer of fat that formed on the surface of the stock. Leaving the fat will cause the stock to go rancid more quickly during freezer storage.
Portion Into Smaller Quantities
Freezing stock in smaller containers makes it easier to thaw just what you need for a recipe. Good portion sizes are 1-2 cups.
Label with Date
Always label frozen turkey stock with the date. Include the type and amount as well if freezing in reusable containers.
Leave Headspace
Whether freezing in jars, bags or plastic containers, leave about 1/2 to 1 inch of headspace at the top. Liquids expand as they freeze. Headspace prevents cracking.
Exclude Herbs and Spices
For longest freezer life, freeze plain turkey stock without any herbs, spices or vegetables added. Their flavors can intensify and get harsh with freezing. Add seasonings later.
Press Out Air
Exclude as much air as possible when packing turkey stock for the freezer. Air causes freezer burn. With bags, use the water immersion method. For rigid containers, wrap tightly with plastic wrap before securing lids.
Storage Time for Frozen Turkey Stock
Properly frozen turkey stock keeps well for 3 to 6 months in the freezer before quality starts to decline. For best flavor and texture, use within this timeframe. Discard if frozen for over a year.
Always inspect stock before using after long freezer storage. Look for ice crystals, off odors, separation, and other signs of freezer damage. If doubtful, it’s safest to toss and make a fresh batch.
Thawing Frozen Turkey Stock
There are several good methods to safely thaw frozen turkey stock:
- In the refrigerator overnight
- In a bowl of cold water, changing water every 30 mins
- In the microwave using the defrost setting
- As part of cooking, such as adding to soup
Avoid thawing stock on the counter at room temperature. This raises the risk of bacterial growth in the “danger zone” temperature range between 40°F-140°F.
Bring thawed turkey stock to a boil before consuming or using in recipes for extra safety and to recombine any separated liquid and solids.
Tips for Using Frozen Turkey Stock
Here are some pointers to make the most of your frozen homemade turkey stock:
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Concentrate flavor by simmering thawed stock until reduced before using.
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Add to risottos, soups, gravies, stuffings, braised meats and more.
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Use in place of water when cooking grains like rice or quinoa.
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Make turkey noodle soup with frozen stock, vegetables and egg noodles.
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Mix with shredded turkey meat, cream and thawed frozen peas for quick turkey pot pie filling.
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Substitute frozen turkey stock for half the water when baking bread.
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Combine about 1 cup frozen stock with roux to make quick turkey gravy.
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Add to your favorite recipes anytime a recipe calls for chicken broth or stock.
Frequently Asked Questions About Freezing Turkey Stock
Freezing stock may seem straightforward, but people still have plenty of questions! Here are answers to some common FAQs:
Can you freeze turkey stock in glass jars?
Yes, but only if they are freezer-safe glass jars made for freezing. Leave headspace and cool stock completely first. Improper freezing can cause glass jars to crack.
Does turkey stock freeze well?
Yes, turkey stock freezes very well if packaged properly in airtight containers. It will keep for 3-6 months without compromising quality or nutrition.
Can you freeze turkey stock with vegetables?
You can freeze turkey stock that contains vegetables, but they may become mushy when thawed. For best results, strain out veggies first before freezing stock alone.
Can you freeze and reheat turkey stock?
Absolutely! Frozen turkey stock can be thawed and reheated multiple times for use in recipes. Bring it to a boil before consuming to maximize safety. Discard if odor or texture seems off.
Should you skim fat before freezing stock?
Yes, it’s highly recommended to skim off and discard the fat layer on the surface of turkey stock prior to freezing. The fat can go rancid during storage if not removed.
Can turkey stock be frozen in ice cube trays?
Freezing turkey stock in ice cube trays is a great idea! The small portions thaw quickly and can be popped out and into recipes as needed.
The Takeaway on Freezing Turkey Stock
Homemade turkey stock is a valuable staple to have in the freezer. Follow proper procedures when freezing stock and it can be preserved for 3-6 months or more. Thaw frozen stock in the refrigerator, boiling water or microwave before using. With a supply of frozen stock on hand, you’ll always have the rich, genuine turkey flavor needed to enhance all kinds of comforting dishes!
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.