Kitchen notes · a little help before you start
Turkey Stock (or Broth)
Turkey Stock (or Broth) brings together turkey necks, onion, and carrots. Have the lid or covering ready before you need it. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 10 min
- Cook
- 44 min
- Total
- 54 min
- Original yield
- Serves 4
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Turkey
- Cuisine
- American
- Cooking method
- Slow cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Budget (estimated)
- Low cost
A few quick notes
1. Keep the lid step in mind
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
2. Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
3. Keep an eye on the broiler finish
The broiler is a separate finishing job. Read that part before serving, get the dish ready as directed, and stay with the finish instead of treating it as another long oven step.
Get to know the ingredients
Turkey necks
Look at how this ingredient comes into the method: Brown turkey pieces over medium heat in large stock pot (or broil in the oven) until golden if using necks/wings.
Onion
Look at how this ingredient comes into the method: Pour olive oil in a large stockpot.
Carrots
Look at how this ingredient comes into the method: Pour olive oil in a large stockpot.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Turkey Stock (or Broth)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Cool broth and refrigerate up to 3 days or freeze up to three months. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Leave room for the cooling step
The cooling step comes before another part of the finish. Set the food aside as the method directs and keep that pause in mind before cutting, coating or putting the final parts together.
Give the simmer its place
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
Choose the slow-cooker schedule first
Read the setting and cooking time in the full method before deciding when to start. Keep the finishing steps in view as well, so the dinner fits the day you have.
A few questions you might have
What should I get ready before starting?
Set out the pot, oven, and slow cooker. Read the first preparation step before you get going: Pour olive oil in a large stockpot.
Which little step is worth remembering?
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
What check should I look for as it cooks?
Keep this part of the method in view: Brown turkey pieces over medium heat in large stock pot (or broil in the oven) until golden if using necks/wings.
Is there another preparation step to plan for?
The cooling step comes before another part of the finish. Set the food aside as the method directs and keep that pause in mind before cutting, coating or putting the final parts together.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Spend With Pennies. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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