Turkey Neck Crock Pot Recipe: Set It and Forget It Rich Broth

This crock pot method transforms turkey necks into a rich, flavorful broth with minimal effort. The slow cooking process extracts maximum depth from the bones, creating a base that’s perfect for soups, stews, or gravies.

I’ve tested this approach extensively, and the results consistently deliver a deeply aromatic liquid that’s far superior to store-bought versions. The meat falls off the bone, adding body and substance to the finished product.

What you’ll get is a golden, savory broth that’s ready in 6 to 8 hours on low heat. It’s a no-fuss way to make the most of an often-overlooked ingredient.

Use this as a foundation for your next meal or enjoy it on its own with crusty bread. Here’s how to make it.

Ingredients for Turkey Neck Crock Pot

Simple ingredients, mostly pantry staples, plus those turkey necks waiting for a purpose.

The turkey necks are key—look for them at Whole Foods or local butchers around Thanksgiving (or ask your grocery store to special order). They’re often sold frozen, which is fine (just thaw first). I’ve had luck at Walmart too, surprisingly. Go for necks with some skin and fat still on them—they add richness. If they’re labeled as ‘turkey necks for soup,’ even better (that’s exactly what we’re doing).

No fresh thyme? Dried thyme at one-third the amount works perfectly. Out of bay leaves? A pinch of dried sage adds a similar depth. The vinegar isn’t optional—it helps pull minerals from the bones. Any kind works, but apple cider or white wine vinegar are my go-tos. If you’re missing celery, add an extra carrot or onion. The parsley at the end is just for looks (but it’s pretty).

Broth freezes beautifully for 3-4 months. I like to portion it into quart-sized containers—perfect for soups or cooking grains. In the fridge, it’ll keep for 4-5 days (the fat will solidify on top—just skim it off). Use it anywhere you’d use chicken stock, honestly (it’s that good).

Step-by-Step Instructions for Turkey Neck Crock Pot Broth

Here’s how to build a rich, flavorful broth with almost no effort.

Step 1: Prepare the Turkey Necks and Aromatics

Rinse the 2 lb Turkey Necks under cold water and pat them completely dry with paper towels. This removes any bone fragments and ensures a clean base for your broth.

Quarter the Yellow Onion, peel the 2 whole Carrots and cut them into chunks, and trim the 2 whole Celery Stalks into large pieces. Slice or smash the 4 cloves Garlic Cloves to release their oils. No need for fine chopping—these are for flavor extraction, not presentation.

Step 2: Layer Ingredients in the Crock Pot

Place the turkey necks in the bottom of your crock pot. Add the prepared onion, carrots, celery, and garlic. Toss in the 2 whole Bay Leaves, 4 pieces Fresh Thyme Sprigs, and 1 tsp Black Peppercorns.

Sprinkle in the 1 tsp Kosher Salt—you can adjust seasoning later after tasting. Pour in the 8 cups Cold Water, ensuring the turkey necks are fully submerged. Add the 2 tbsp Apple Cider Vinegar last; it helps extract minerals from the bones and keeps the broth clear.

Step 3: Cook on Low Heat for Maximum Flavor

Cover the crock pot and set it to cook on low heat for 8-10 hours. This slow, gentle cooking process allows the collagen in the turkey necks to break down fully, creating a rich, velvety broth with deep flavor.

You’ll know it’s working when you see small bubbles occasionally breaking the surface and the aroma fills your kitchen. Resist the urge to lift the lid—every time you do, you lose heat and extend the cooking time.

Step 4: Strain and Finish the Broth

After cooking, carefully remove the turkey necks with tongs and set them aside if you plan to use the meat. Strain the broth through a fine-mesh sieve into a large bowl or another pot to remove all solids. Discard the spent vegetables and aromatics.

Let the broth cool slightly, then skim off any fat that rises to the surface if you prefer a leaner finish. Stir in the 0.25 cup Fresh Parsley just before serving for a bright, fresh note. Your broth is now ready to use as a base for soups, stews, or to enjoy on its own.

Serving Suggestions for turkey neck crock pot

As a Soup Base

This rich broth makes an incredible foundation for turkey and vegetable soup. Add 2 cups shredded turkey meat from the necks, 1 cup egg noodles, and 1 cup diced mixed vegetables. Simmer for 15-20 minutes until noodles are tender. 🥕

For Hearty Stews

Use this as the liquid in your next beef or turkey stew. The deep flavor stands up to hearty ingredients like potatoes, parsnips, and mushrooms. I love adding 1 tbsp tomato paste for extra richness.

Gravy Perfection

Reduce the broth by half on your stovetop, then whisk in 2 tbsp cornstarch mixed with 2 tbsp cold water. Cook for 3-5 minutes until thickened. This makes a luxurious gravy for mashed potatoes or biscuits.

Rice and Grain Cooking

Substitute water with this broth when cooking rice, quinoa, or farro. Use 1.5 cups broth for every 1 cup rice. The grains absorb all that savory goodness, making simple sides extraordinary.

Simple Sipping Broth

Enjoy it as-is in a mug with a sprinkle of fresh parsley and a squeeze of lemon. Add cooked rice or noodles for a quick meal. I find it especially comforting on chilly days. ❄️

Braising Liquid

Use this instead of water or store-bought broth for braising greens like collards or kale. The turkey flavor pairs beautifully with the vegetables. Simmer for 45-60 minutes with a ham hock for Southern-style greens.

Frequently Asked Questions