Recipes | Basics

Low FODMAP Turkey Stock Made From a Carcass


This post may contain affiliate links. Please see our disclosure policy for details.

Don’t Let That Turkey Go to Waste!

Make Turkey Stock! You know how when you’re done with the turkey eating itself and you’re looking at that carcass and feeling like it is a shame to throw it away? Well, don’t!

It makes fabulous turkey stock and you will feel thrifty at the same time. This recipe is a framework, as the size of your carcass will vary from time to time; the recipe is easy enough for you to follow and adapt to your situation.

Note that your resulting turkey stock will only be low FODMAP if the turkey was prepared in a low FODMAP manner to begin with.

Turkey stock in a measuring cup.

You will need cheesecloth if you want a clearer stock.You could certainly substitute an equal amount of raw turkey (such as wings or legs, which are often sold separately) for the chicken in our Chicken Stock if you want to make Turkey Stock with raw materials.

This recipe is for the kind of turkey stock we usually make, which takes advantage of a turkey carcass after you have eaten the actual turkey meat, hence the title, Turkey Stock Made From a Carcass!

Send This Recipe to Me!
Enter your email to have this sent to your inbox and we will send you fresh recipes weekly!
By sending this message, I accept FODMAP Everyday’s
Terms and Privacy Policy.
Turkey stock in a measuring cup.
3.7 from 13 votes

Turkey Stock Made From a Carcass

This stock uses your leftover turkey carcass; do not throw it away!

Low FODMAP Serving Size Info: Makes about 10 to 12 cups (2.4 L to 2.8 L) but exact yield depends on size of carcass; serving size 2 cups (480 ml)

Makes: 12 cups (2.8 L)
Prep Time: 15 minutes
Cook Time: 3 hours 15 minutes
Total Time: 3 hours 30 minutes
Author: Dédé Wilson


  • 2 tablespoons vegetable oil or Garlic-Infused Oil, made with vegetable oil or purchased equivalent
  • 1 cup (72 g) chopped leeks, green parts only
  • Cooked turkey carcass from a 12 to 15 pound (5.4 kg to 6.8 kg) turkey, chopped into large pieces
  • 2 medium carrots, scrubbed, trimmed, cut into large pieces
  • 2 medium parsnips scrubbed, trimmed, cut into large pieces, optional
  • 6 black peppercorns
  • 4 sprigs fresh flat leaf parsley
  • 2 sprigs fresh thyme or ½ teaspoon dried thyme
  • 1 bay leaf
  • Water
  • Kosher salt


  1. Heat oil in a large pot over medium heat until shimmering. Add leek greens and sauté until softened, about 2 minutes, stirring often.
  2. Add turkey carcass, carrots, parsnips if using, peppercorns, parsley, thyme and bay leaf then add enough water to cover ingredients by about 1-inch (2.5 cm).
  3. Bring just to a boil over medium heat, skimming off any foam that comes to the surface. Cover, turn heat down and simmer gently for about 3 hours.
  4. Taste stock and season to taste with salt, but only salt lightly as it will remain more versatile for incorporating into other recipes later on.
  5. Place a mire mesh strainer over a large bowl and line with cheesecloth if you want a very clear stock, otherwise just use a very fine meshed strainer. Strain stock through strainer, pressing on solids. Discard solids. Let stock stand for 15 minutes, then skim off any accumulated fat from the surface. Stock is ready to use or refrigerate in an airtight container for up to 3 days or freeze for up to 6 months. Try this stock in our Turkey Quinoa Meatball Soup with Collard Greens.



  • This recipe is variable, depending on the size turkey you started with. If you do some math, you can scale this recipe up or down as needed.
Course: Basic, Soup
Cuisine: American


Calories: 118kcal | Carbohydrates: 5g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 1mg | Fiber: 1g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 0.7mg | Iron: 0.1mg

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.

Low FODMAP Recipes Created Just For You!

We take low FODMAP recipes seriously at FODMAP Everyday®. That’s why Dédé oversees our Test Kitchen and makes sure that each and every recipe works – and is low FODMAP following the most up-to-date science.

Read our article How Are Low FODMAP Recipes Created? for more in-depth information.

Rest assured that you will not find more trustworthy or delicious low FODMAP recipes anywhere – several hundred and counting.

FODMAP Everyday® Low FODMAP Recipes At A Glance:

Come Join Our Low FODMAP Recipe Community!

Use Our Exclusive Recipe Filter To Find The Low FODMAP Recipe You Are Looking For Today!