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Slow Cooker Turkey Stock
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A picture of Slow Cooker Turkey Stock.

Slow Cooker Turkey Stock

My Rad Kitchen | Eva
My Rad Kitchen | Eva @myradkitchen
Niagara Falls

Slow Cooker Turkey Stock is the perfect way to use leftovers. Add the carcass to your Crockpot to enjoy rich, ready-to-use stock the next day.

Slow Cooker Turkey Stock is the perfect way to use leftovers. Add the carcass to your Crockpot to enjoy rich, ready-to-use stock the next day.

Read more

Slow Cooker Turkey Stock

My Rad Kitchen | Eva
My Rad Kitchen | Eva @myradkitchen
Niagara Falls

Slow Cooker Turkey Stock is the perfect way to use leftovers. Add the carcass to your Crockpot to enjoy rich, ready-to-use stock the next day.

Slow Cooker Turkey Stock is the perfect way to use leftovers. Add the carcass to your Crockpot to enjoy rich, ready-to-use stock the next day.

Read more
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Ingredients

12 hours
6 cups
  1. 1roasted turkey carcass about 14-16 pounds
  2. 2medium yellow onions quartered
  3. 2-3bay leaves
  4. 4-5 clovesgarlic
  5. 2 teaspoonkosher salt
  6. 1 1/2 tablespoonwhole peppercorns
  7. water to cover
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Steps

12 hours
  1. 1

    Add all ingredients to a Crockpot. Add enough water to cover the whole turkey carcass, ensuring to leave half an inch of space from the top of your slow cooker.
    Cook on low for 12-20 hours. For a more full-bodied stock, allow the broth to cook closer to the 20 hours mark.

    A picture of step 1 of Slow Cooker Turkey Stock.
  2. 2

    Once finished, turn off heat and let the broth cool slightly before proceeding. With a slotted spoon scoop out all the large items and place them into a large bowl to cool off slightly. If desired, pick off any leftover turkey meat from the carcass to put to good use later.
    Using a fine-mesh strainer, run the broth through to get any smaller pieces. Carefully pour into mason jars for later use or immediately.

    A picture of step 2 of Slow Cooker Turkey Stock.
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My Rad Kitchen | Eva
My Rad Kitchen | Eva @myradkitchen
on October 26, 2025 17:20
Niagara Falls
I’d love for you to visit my food blog at www.myradkitchen.comHi, I’m Eva. Mama to Radcliffe and a wife to my high school sweetheart. If you’d told my college self that I’d one day be sharing recipes on my own blog, I’d have probably laughed—while pretending to cook my way through a show in my head (and entertaining an imaginary audience!).Fast forward 16 years, and I was running my own wedding and event photography business, Philosophy Studios, until the pandemic hit. With events on pause, I took a deep dive into food photography and recipe creation through an excellent program from Pretty Focused. The experience reignited my love for cooking, and after graduating, I started working full-time with food bloggers as a content creator. A couple of years later, My Rad Kitchen was born!When I’m not cooking, you’ll find me spending time with my family (and our puppy, Penny), traveling, or soaking up music with my gals. I’m passionate about learning, business, and always trying to improve—but I’m also an emotional, sensitive, and sometimes overthinking soul. I love my quiet moments but also thrive in the hustle. My heart is always full of gratitude for this journey, and I couldn’t be more excited to share My Rad Kitchen with you, alongside my incredible team.
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