American Turkey Stock

Origin: United States. A stock made from a roasted turkey carcass simmered with onion, celery, and carrot, most commonly made in the days following Thanksgiving specifically to use up the leftover bird.

Flavor Profile: Savory and roasted, with a flavor noticeably deeper than plain chicken stock due to the initial roasting of the bones.

Culinary Uses: Base for post-Thanksgiving soups and gravies; a strongly seasonal, holiday-associated stock in American home cooking.

Regional Variations: Some households add the giblets (excluding liver, which turns bitter when simmered long) for extra depth.

Storage: Refrigerate 4–5 days; freezes very well and is commonly frozen specifically to extend the usable life of a single holiday turkey.