Slow Cooker Wild Turkey Stock

Use every bit of that bird this season by making this simple, delicious stock in your slow cooker from the bones

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time
6
ingredients
Easy
difficulty

A good stock is one of the most important tools you can have in the kitchen. Sure, you can buy a passable stock at the grocery, but the extra flavor you get from making your own is well worth it. Sure, you can fill a large stockpot with ingredients and monitor it on the stovetop for hours and hours (12 minimum for maximum flavor), constantly adjusting the temperature to maintain the slightest simmer, but there is a better way.

Date the jars if you plan on canning for long-term storage.

Break out your Weston Realtree Slow Cooker. After cleaning our birds, we save the breast and back bones after the breast meat has been removed. We also save the drumstick section of the wings. Add the ingredients, cover with water, and turn the slow cooker to low. Let it do its thing for 12 to 24 hours, and you will end up with the most flavorful stock you have ever used — perfect for soups, stews, ramen, or any recipe requiring stock.

Not only is it easy to make, but you get the bonus of using even more of your trophy. If cloudy stock doesn’t bother you, go straight from slow cooker to storage container. If you prefer your stock to be nice and clear, skim any debris from the top of the stock as it cooks and filter the finished product through cheesecloth.

Filter the stock through a cheesecloth-lined wire strainer.

To store your stock, use pint jars or zip-style freezer bags. You can store the jarred stock in the refrigerator for up to 3 weeks, freeze in bags for up to 5 months, or pressure-can the jars for years of shelf-stable storage.

Stock can be frozen in bags or added to jars and refrigerated or pressure-canned.

Ingredients

Breast, back, and wing bones from a wild turkey

1 large yellow onion, quartered

2 carrots, cut into 2-inch sections

1 stalk celery, cut into 2-inch sections

1 head of garlic, halved

2 bay leaves

Pint jars or freezer bags

Cooking Instructions

Cut the carrots and celery to roughly 2-inch sections. Quarter the onion and slice the garlic head in half.

Add garlic, onion, carrots, celery, and bay leaves to the stock for extra flavor.

Chop the back and breastbone into manageable sections to better fit the slow cooker.

Use the breast, back, and wing bones from your turkey.

Add the turkey bones and remaining ingredients to the slow cooker. Cover with cold water to the top of the slow cooker. Turn to low and cook for 12 to 24 hours, skimming the surface with a spoon from time to time, if desired.

Add the vegetables, aromatics, and bones to the slow cooker, then fill to top with water.

Cool the finished stock. Strain it through a cheesecloth-lined mesh strainer over a bowl or pitcher. Pour the finished stock into freezer bags or pint jars.

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