How to make stock from the turkey carcass, and cool and store it safely

Making stock is the most useful thing to do with the carcass, and Friday is the right day for it. The bones are fresh, the oven is free, and a pot of stock on the stove takes very little attention. The part most recipes skip is cooling: a large pot of hot liquid takes hours to cool in the fridge, and that is where the risk is.

Step 1: Thursday night

Before the carcass goes into the fridge, take off the meat you want to eat and remove any stuffing from the cavity. Break the carcass into a few pieces so it fits in a container or a large food bag, and refrigerate it within 2 hours of serving, like all leftovers. The leftovers guide and the cleanup plan cover the rest of Thursday night. If you spatchcocked the turkey, the raw backbone you cut out can go into the pot too; keep it refrigerated until then.

Step 2: simmer

Based on Penn State Extension's method:

1. Put the carcass pieces in a large pot. Add vegetables and herbs if you like.
2. Cover with cold water by 1 to 2 inches.
3. Bring to a boil, then lower to a simmer.
4. Simmer for 30 to 45 minutes, Penn State's time. Many cooks simmer longer for a richer stock; keep it gentle and top up with water if the bones are exposed. Season lightly, since the stock will go into dishes that are salted too.
5. Remove the bones and strain the stock through a fine strainer.

Step 3: cool it fast

This is the step that matters for safety. A deep pot of stock can stay warm in the center for hours, even in the fridge.

• Divide it. Pour the strained stock into several small, shallow containers. They cool much faster than one deep pot.
• Or use an ice bath. Set the pot in a sink full of ice water and stir. Penn State Extension describes both methods.
• Beat the 2-hour clock. Penn State's goal is stock at room temperature within 2 hours, then into the refrigerator to finish cooling.
• Skim the fat once it has hardened on top.

Step 4: store it

Where	How long	Source
Refrigerator (40°F or below)	3 to 4 days (Penn State: use within 3 days)	USDA FSIS; Penn State Extension
Freezer (0°F)	2 to 3 months for best quality	USDA FSIS
Pressure-canned	Shelf-stable when processed by a tested method	Penn State Extension

For freezing, leave headspace at the top of each container because liquid expands. Thaw in the refrigerator. Label with the date.

If you plan to can stock, use a pressure canner only. Penn State Extension's times are 20 minutes for pints and 25 minutes for quarts at 10 pounds pressure (weighted gauge) or 11 pounds (dial gauge) at elevations up to 1,000 feet, after venting for 10 minutes. Follow their full published instructions; above 1,000 feet the pressure changes.

What to do with it

• Gravy: next year's, frozen in the right amount. Our gravy and sides timing guide shows where stock goes into the schedule.
• Turkey soup: the leftover meat, stock, vegetables and noodles or rice, on Saturday.
• Reheating leftovers: a splash of stock keeps reheated turkey moist.
• Rice, beans and grains: use it in place of water.

If you'd rather not

Making stock is optional. If the weekend is full, freeze the carcass in a heavy freezer bag and make stock in December, or throw it out. Don't leave it in the fridge “for later” past the 3 to 4 day mark. If you're still learning how the carcass comes apart, our carving guide shows the structure.