Overnight Turkey Stock

Emily Farris
Emily Farris
November 18, 2021
When Thanksgiving dinner is over, there’s just one more thing to make: turkey stock. But this is an easy one, I promise. All you have to do is add the ingredients to a large stockpot (at least 7 quarts, but not too tall to fit in the Anova Precision Oven) and let it simmer for anywhere from 12 to 24 hours. Using the included food probe and the oven’s sous vide mode, you can keep this stock at exactly the perfect temperature to extract all the flavors from turkey bones, vegetables, and fresh herbs—and you never have to worry about it boiling over or getting too cold. With the steam set at 50% you won’t lose half to evaporation, either. The result is a rich, golden stock that can be frozen and saved for soup, gravy, rice, or any other recipe that calls for stock or broth. This recipe yields about 3 quarts of stock. 
Prep Time
Cook Time
Overnight Turkey Stock
5 (2)
Bones of one turkey, meat mostly removed
onions, roughly chopped
5 stalks
celery, roughly chopped
carrots, roughly chopped
1 bunch
fresh sage
2 sprigs
fresh rosemary
4 sprigs
fresh thyme
3.5 quarts

1. Preheat the Oven

Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear

2. Assemble Ingredients

Add the turkey bones, onions, celery, carrots, sage, rosemary, and thyme to a 7-quart stockpot. Cover with the water. Use a wooden spoon to submerge any ingredients that are sticking out. Transfer the pot to the oven and insert the food probe, taking care that it is only touching the water.
Assemble Ingredients

3. Heat Stock

In this first probe stage, the stock will get hot, but not quite boil. The temperature may go up a few degrees even as the oven cools to a lower heat. That’s okay; because the probe target was only 205ºF (96ºC), you still won’t have to worry about it boiling over.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear
205°F Probe Target

4. Let Oven Adjust for Overnight Simmer

Continue to cook the stock at a low simmer until flavorful, at least 12 hours or up to 24 hours.
Sous Vide Mode: On
Steam: 50%
Temp: 205°F
Heat: Bottom
12:00 Timer

5. Strain

Remove the pot from the oven and carefully strain out the solids. You may need to use tongs to remove some of the larger pieces first. 

6. Cool and Chill

Let the stock cool for about 30 minutes then transfer to the refrigerator to cool for at least 3 hours.
Cool and Chill

7. Skim

Using a ladle, gently skim the surface of the chilled stock to remove any fat that has risen to the top. Discard the fat. 

8. Store

Transfer the stock to airtight containers and refrigerate for up to 1 week or freeze for up to 6 months.
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