Overnight Turkey Stock


  • 2 turkey wings, tip and middle sections only
  • 1 turkey neck
  • 1 turkey tail
  • salt & pepper
  • 1 medium onion, roughly chopped
  • 2 large carrots, roughly chopped
  • 2 celery ribs, roughly chopped
  • 10 peppercorns, cracked*
  • 1 bay leaf
  • 10 parsley stems (no leaves)
  • water


  1. Preheat oven to 425° F. Place turkey wings, neck and tail onto a foil-lined and sprayed baking sheet. Season turkey parts lightly with salt and pepper. Roast until lightly browned, 20-30 minutes (turkey does not need to be cooked through). Remove from oven.

  2. Place turkey parts into a 4 to 6-quart slow cooker. Add onion, carrots, celery, peppercorns, bay leaf and parsley stems. Fill slow cooker with water. Place lid on slow cooker and set heat to low; let cook overnight (about 10-12 hours). Strain stock; discard solids. If not using stock right away for recipes or gravy, chill and store, covered, in refrigerator for up to 5 days or freeze for up to 3 months.

  3. Makes 2 to 5 quarts of delicious turkey stock (depending on the size of your slow cooker)

  4. *To crack peppercorns, place peppercorns on cutting board; using a small skillet, place skillet over peppercorns and press with hand on skillet to crack peppercorns.