Best Stock Pot for Turkey Stock: Size, Picks and Leftover Soup

The roasting pan cooks the Thanksgiving turkey. The stock pot does the work the next day: turning the carcass into stock, then turning leftover meat into soup. Those are two slightly different jobs, and they want slightly different sizes. This guide is only about those leftover pots — not about roasting the bird, and not a ranked list of every stock pot. For the roast itself, see what size roasting pan for a turkey, best roasting pans and how to lift a turkey out of the roasting pan. For everyday pasta and soup pots, see best stock pots and the stock pot size guide. Prices and specs below are Capital Cookware listings checked on November 10, 2026.

Best pots for turkey stock and leftover soup at a glance

Prices change, so check the listing before you buy. Sizing for pasta and everyday soup is in the stock pot size guide. Where this pot sits in the rest of the holiday kitchen is in the Thanksgiving cookware checklist.

What size stock pot for turkey stock?

The useful test is simple: after you break the carcass at the joints, can you cover the bones with water and still leave some headroom? You should not cram a whole unbroken carcass into a pot that only just holds it, and you should not fill a stock pot to the brim — about two-thirds full is the usual working fill, the same rule as in the size guide.

We are not giving a "turkey weight to quarts" chart. Carcasses vary — how much meat you left on, whether you include the wings and skin, and how small you break the bones all change how much room you need. If the bones are not under the water, break them down further or step up a size, rather than filling the pot to the rim.

8-quart vs 12-quart for a Thanksgiving carcass

An 8-quart pot is the size most home kitchens should buy once, then use all year for pasta, soup and stock. That is why it is the first pick in best stock pots. For leftover turkey, it is also usually enough: once the backbone, breastbone and legs are separated, the bones pack down and an 8-quart can cover them with water and still have headroom.

A 12-quart pot earns its cupboard space if you regularly make stock, cook for a crowd, or simply prefer not to break the carcass into small pieces. It is heavier when full — the size guide's volume math puts the water alone at a two-thirds fill around 17 pounds, before you add the pot — so it is a two-handed lift to the sink. The only 12-quart in stock at Capital on November 10, 2026 was the D5 Brushed 12-quart with lid, listed at $599.99, oven safe to 600°F and induction compatible. If you do not already want a 12-quart for other jobs, make stock in two 8-quart batches instead.

Can you make turkey stock in a Dutch oven?

Yes, for a small bone batch or for the soup you make after the stock is strained. A Dutch oven is wider and shorter than a stock pot, so it browns leftover meat, onions and carrots well, then simmers soup without a tall, narrow column of liquid. It is the wrong shape for a large carcass: the bones sit in a wide, shallow layer and are harder to keep covered without filling the pot too high.

The D5 Brushed 5.5-quart Dutch oven (listed $269.99, 600°F, induction) is the in-stock pick for leftover turkey soup. A 4-quart soup pot such as the D5 Brushed 4-quart ($159.99) is enough for a smaller pot of soup. Soup pot vs stock pot vs Dutch oven explains the shapes if you are still deciding.

How to make leftover turkey stock in a stock pot

This is a method, not a timed recipe. After the meal, pick the remaining meat off the carcass for sandwiches or soup, then break the carcass at the joints so it lies in the pot. Cover the bones with cold water, leaving headroom. Aromatics are optional: onion, carrot, celery, a bay leaf, leftover parsley stems, or the roasted aromatics already in the roasting pan. Bring the pot to a gentle simmer, not a rolling boil — a hard boil makes a cloudy stock and can throw liquid over the sides. Skim the surface as foam rises, then let it simmer quietly until the bones have given up their flavor. Strain, discard the bones, and cool the stock in shallow containers.

You can start the stock in the same pot you will use for soup, or strain it, refrigerate it, and finish the soup the next day. If you want to lift bones out without pouring hot liquid through a colander, a pot with an insert helps: the Essentials 7-quart multipot ($58.00) includes a strainer/steamer insert, though the listing says it is not for induction. The Lagostina Nera 8-quart pasta pot ($49.99) comes with a stainless colander insert and lid.

Deglaze the roasting pan first if there is still fond in the bottom — that liquid can go into the stock pot. How to deglaze a pan covers the method.

Leftover turkey soup: a different (often smaller) pot

Once the stock is strained and you are adding leftover turkey meat, noodles, rice or vegetables, you no longer need room for a carcass. A 5.5- to 8-quart pot is plenty for a family pot of soup. A wide Dutch oven is often nicer than a tall stock pot here, because you may want to brown the meat or vegetables first. Keep the pot at a two-thirds fill so the soup can simmer without boiling over, and reheat leftovers to a safe temperature (see below).

Stainless, nonstick or copper core?

For turkey stock, clad stainless is the most straightforward choice. You can simmer for a long time, scrape fond, and clean the pot with the usual stainless methods in how to clean stainless steel pans. The D5 Brushed 8-quart is 5-ply, listed oven safe to 600°F and "optimized for induction." All-Clad's US care chart says to hand-wash D5 (and Copper Core), not to run it through the dishwasher; is All-Clad dishwasher safe? is the line-by-line chart.

Nonstick is reasonable if you also use the pot for chili or thick leftover soups that catch on a bare stainless bottom. The in-stock HA1 8-quart with lid ($45.99) is hard-anodized nonstick, induction compatible, with the pot listed oven safe to 500°F; check the lid rating on the listing (HA1 glass lids are often 350°F). Hand-washing is the way to keep a nonstick interior in good shape, even when the listing says dishwasher safe. Nonstick is not better for clear stock — you are not searing in a way that needs a coating — but it is easier to wash after a thick leftover soup.

Copper Core is the premium 8-quart if you already like that line: the 6508 open-stock 8-quart was listed at $369.99 on November 10, 2026. It is the same size job as the D5 8-quart, with a faster response when you change the burner. It is not required for stock. Is All-Clad Copper Core worth it? puts that line in context.

USDA leftover rules that apply to stock and soup

USDA's Food Safety and Inspection Service is the source to follow, not kitchen folklore. The points that matter for a leftover stock pot:

• The two-hour rule. Perishable food, including cooked turkey, gravy, stock and soup, should not sit out more than 2 hours, or 1 hour if the air is above 90°F (Keep Food Safe; Your Safe Thanksgiving Guide). Get the carcass into the fridge or into a pot that you start simmering, rather than leaving it on the counter while you do the dishes.
• Cool it in shallow containers. USDA advises refrigerating or freezing leftovers promptly in shallow containers so they cool faster (Turkey Basics: Handling Cooked Dinners). A huge, deep pot of stock left on the counter "to cool" stays in the danger zone too long. Divide it.
• Use refrigerated leftovers within 3 to 4 days. USDA lists cooked turkey, cooked dishes and gravy at 3 to 4 days in the refrigerator at 40°F or below (Turkey Basics: Handling Cooked Dinners). The Thanksgiving guide also says leftovers are safe in the refrigerator for up to four days, or freeze them to eat later (Your Safe Thanksgiving Guide).
• Reheat leftovers to 165°F. Measured with a food thermometer. USDA also says to bring gravy to a rolling boil (Turkey Basics: Handling Cooked Dinners). An All-Clad analogue thermometer is one in-stock option if you need one.

If you freeze stock, USDA notes that frozen foods remain safe indefinitely; the freezer times it publishes for leftover turkey and gravy are about quality, not safety (Turkey Basics: Handling Cooked Dinners).

What to look for in a leftover stock pot

• A lid. You want a tight lid for a long, quiet simmer so the pot does not evaporate down too far.
• A heavy, even base. Stock can scorch if a thin disc overheats on a too-large burner. Clad stainless (D5, Copper Core) spreads heat through the bottom; see does construction matter in the main stock pot guide.
• Handles you can trust with a hot, heavy pot. Loop handles on both sides are easier than a single long handle when the pot is full.
• A size you will use after the holiday. An 8-quart is the pot that earns its space in January. A 12-quart only does if you already make stock or cook for a crowd.
• Cooktop fit. D5 and HA1 pots in this guide are listed induction compatible. The Essentials 7-quart multipot is listed as not for induction. What cookware works on induction covers the magnet test.

Common mistakes

• Leaving the carcass out all evening. The two-hour rule starts when the food is no longer kept hot. Plan the pot, or get the bones into the refrigerator.
• Cramming a whole unbroken carcass into a 6-quart pot. Break the joints, or use 8 or 12 quarts.
• Filling the pot to the brim. You need headroom for a simmer. Two-thirds full is the working fill.
• Cooling a huge pot of stock on the counter. Divide it into shallow containers and refrigerate.
• Using the stock pot as the roaster. The bird belongs in a roasting pan; the pot is for the bones afterward.

Key takeaways

• Buy an 8-quart stock pot for leftover turkey stock unless you already know you want a 12-quart.
• Break the carcass so the bones sit under the water with headroom left.
• Use a Dutch oven or a 4- to 8-quart pot for leftover turkey soup once the bones are out.
• The in-stock stainless pick is the D5 Brushed 8-quart at $169.99 (Nov 10, 2026); the value 8-quart is the HA1 with lid at $45.99.
• Follow USDA: refrigerate within 2 hours, use within 3 to 4 days, reheat leftovers to 165°F.

Verdict

If you buy one pot for Thanksgiving leftovers, buy an 8-quart stock pot. The All-Clad D5 Brushed 8-quart with lid is the one we would use: fully clad, induction ready, and the same pot you will reach for for pasta and soup the rest of the year. Step up to the D5 12-quart only if a large carcass or big batches are a regular job. For leftover soup after the stock is strained, the D5 5.5-quart Dutch oven is the more pleasant pot to cook in. And treat the leftovers like USDA says, not like a pot you can leave on the stove overnight and guess at.

Who it's for, and who should skip it

• Buy this kind of pot if you roast a turkey (or a large chicken) and want to turn the carcass into stock, or you want one 8-quart pot that also covers pasta and soup.
• Skip a 12-quart if you only cook for two to four people and you are willing to break the carcass down or make stock in two batches.
• Skip a dedicated stock pot if you already own an 8-quart pot in good shape; use that, and spend the money on a roaster or a Dutch oven instead.

Where to buy what this guide recommends