Learn how easy it is to make Turkey Stock from the bones of your Thanksgiving turkey! All you need is a picked over turkey carcass and some vegetables and herbs that you probably already have on hand from cooking your turkey. You are going to love using this flavorful turkey stock in your next soup! Originally posted November 21, 2012.
The people in the apartment above us vacuum about once a week. (It’s pretty loud because the insulation in our apartment building is practically nil.) Every time I think to myself, Are they vacuuming again?? And then I immediately remind myself: Yes Karen, most people vacuum more than once every 3 months like you.
Anyway. Now that you’re feeling so good about yourself compared to me. We have news! We just found out we are having a baby BOY!! I’m still in complete shock. I was convinced it was a girl. (I think I just told myself that because I didn’t want to have to repaint Charlotte’s room.) Also, I thought Charlotte was a boy, so maybe my mother’s intuition is just in a state of perpetual Opposite-Day-ness. We are so excited to have a little boy!
For now I’m focusing on doing some toddler training before the baby gets here. Whose idea was it to let our toddlers sleep on mini trampolines? Charlotte’s favorite thing to do is jump in her crib (which, by the way, makes it not quite as formidable a time-out spot). You would not believe the height she gets. I know she is up from her nap not when she cries, but when I can hear the springs of her mattress getting a workout. One of these days she is going to go sailing over the edge. I should start lining the floor with pillows.
Have you guys decorated for Christmas yet? I broke down over the weekend. There is nothing better than a lit Christmas tree, yes, even the week before Thanksgiving!!
But don’t worry Thanksgiving, I am still SUPER excited about you. I made my first turkey last week, and wanted to get every last bit out of that bird as I could, so I decided to make some turkey stock. It was super easy. Throw everything in a pot and forget about it for a few hours. And man is it good! This stock makes the BEST soup. My favorite is to use the stock to make this Creamy Turkey Wild Rice Soup. Here’s what you’re going to need, hopefully you have most of this stuff leftover from your Thanksgiving shopping!
Making turkey stock from leftover bones and scraps is one of the best ways to extract delicious homemade flavor from your holiday bird. But how long should you let the stock simmer to get the most flavor and gelatin out of the turkey parts? Here’s a look at optimal simmer times and tips for maximizing your turkey stock.
Why Make Homemade Turkey Stock?
Simmering the leftover turkey carcass, bones, and scraps is an easy way to create a rich, homemade stock that puts store-bought broths to shame. Homemade stock has much more flavor and nutrition compared to canned chicken or turkey broths.
The long simmering time draws out compounds like collagen, gelatin, minerals, and amino acids from the bones that boxed broths lack. You can use turkey stock as a substitute for chicken stock in any recipe. Plus, you reduce food waste by repurposing turkey scraps that would normally be tossed out.
Once you have a batch of turkey stock in the freezer you’ll never go back to plain water or store-bought broth again!
How Long Should You Simmer the Bones?
The ideal simmer time for turkey stock is 3-4 hours.
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2 hours is the minimum to get good flavor extraction from the bones.
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4 hours will result in a very concentrated, gelatinous stock as more gelatin releases from the bones. The stock will solidify when chilled.
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Longer than 4 hours may lead to a bitter, unpleasant taste as the bones break down too much. The stock can also turn cloudy.
The key is keeping the stock at a gentle simmer, never a rolling boil. This prevents the fat from emulsifying into the stock. Let time slowly extract the flavors and nutrients.
Tips for the Best Turkey Stock
Follow these tips when making turkey stock for maximum flavor:
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Use bones and carcass from a roasted turkey for the most flavor. Quickly roast raw bones at 400°F first if using those.
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Add vegetables like onions, carrots, celery and fresh herbs like parsley, thyme, sage. Avoid strong flavors like bell peppers.
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Simmer partially covered to allow some evaporation while minimizing added water.
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Periodically skim foam and fat as the stock simmers. Cool and refrigerate to easily remove the fat.
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Leave the stock undisturbed as it simmers, just check the water level occasionally. Don’t stir or agitate it.
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Strain the finished stock through a mesh sieve or cheesecloth to remove particles.
Difference Between Stock and Broth
There’s often confusion about the terms stock and broth:
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Stock is made by simmering bones for 3-6 hours to extract gelatin. It solidifies when chilled.
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Broth can be made without bones, in less time. It may have added salt but doesn’t solidify.
In most recipes, stock and broth are used interchangeably. Just keep in mind the salt content if substituting an unsalted stock for broth.
Uses for Turkey Stock
Homemade turkey stock excels in recipes like:
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Thanksgiving gravy and stuffing
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Turkey noodle or chicken & rice soups
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Risottos, paella, rice pilaf
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Braised vegetables or green beans
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Sauces and pan sauces for chicken, pork or fish
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Adds flavor when cooking grains like farro or quinoa
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Sipping as a warm, soothing broth
Making and freezing turkey stock means you can savor homemade flavor all year long. Follow the tips above for the best results. With a well-simmered turkey stock, every recipe you make will be extra delicious!
How to Make Easy Turkey Stock from Leftover Bones
Making homemade turkey stock is easy. Here’s a simple turkey stock recipe using leftover bones and scraps:
Ingredients:
- 5 lbs turkey bones, broken into sections
- 1 lb onions, skins on, halved
- 1/2 lb carrots, cut into 4-inch lengths
- 1/2 lb celery stalks, cut into 4-inch lengths
- 1/2 tsp whole black peppercorns
- 8 sprigs parsley
Directions:
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Combine all ingredients in a large stockpot and add enough cold water to cover by 3 inches (about 6 quarts).
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Bring to a rapid simmer over high heat then reduce to a bare simmer for 2 hours.
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Periodically skim any foam or fat from the surface.
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Strain through a fine mesh sieve. Discard solids.
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Let stock cool completely before refrigerating up to 1 week or freezing up to 6 months.
That’s all there is to it! With these simple ingredients and technique, you can make turkey stock easily using leftover bones and scraps.
Make Rich Brown Turkey Stock with Roasted Bones
For an even deeper, richer turkey stock, try roasting the bones before simmering. Here’s how to make flavorful brown turkey stock:
Ingredients:
- Leftover bones from a 12 lb roasted turkey
- 4 tbsp vegetable oil, plus more for bones
- 2-3 large carrots, diced
- 3 large celery ribs, diced
- 2 large onions, diced
- 4 cloves garlic, crushed
- 2 tbsp tomato paste
- Parsley, thyme, 2 bay leaves, 5 peppercorns
Directions:
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Preheat oven to 450°F. Toss turkey bones in oil and roast 45 minutes until well-browned.
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Meanwhile, heat 3 tbsp oil in a pot. Brown carrot, celery, onion, garlic in batches.
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Add tomato paste and cook 2 minutes until slightly darkened.
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Add roasted bones, herbs, peppercorns, and enough water to just cover. Simmer 2-3 hours.
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Strain stock and cool completely before refrigerating up to 5 days.
The extra roasting steps result in a stock with incredibly deep, savory turkey flavor. Use it to enhance pan sauces, braised meats, stuffing, and more.
Simmering turkey stock for 3-4 hours extracts the most flavor and gelatin from the bones. Follow the tips above for skimming, straining, and gently simmering. Roasting the bones first results in an even richer brown stock.
Homemade turkey stock is easy to make from leftover bones and adds incredible flavor to holiday meals. Try it this year for your best Thanksgiving dishes yet!
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How to use Turkey Bone Broth
Homemade Turkey stock is so versatile! You can use it in literally any recipe that calls for chicken broth. If you have leftover turkey from Thanksgiving, you can usually substitute it in place of the chicken called for in the recipe. Turkey and chicken are very similar. I find that turkey stock has an even richer, deeper flavor than chicken broth. It’s so good in any kind of poultry-based soup! See a list of soup ideas down below.
How to make Turkey Stock
Turkey stock is super easy to make! It is one of my favorite things to do at the tail end of Thanksgiving Day. Chill on the couch while this simmers in the background, you barely have to babysit it. Once you taste it you are going to want to make it every year, so from now on just remember to over-buy a little bit on all your celery, carrots, onions, and herbs, and you are all set to go for your turkey stock!
Heat your turkey carcass with any turkey parts you have: neck, giblets, any skin, or leftover turkey drippings. You start by shoving your picked-over turkey carcass into the biggest pot you have. Depending on the size of your pot, you may need to break down the carcass to make it fit. If there is some meat left on the bones, that’s okay, but just know that once it’s done boiling for 4 hours, it’s going to be rather tough and not very tasty. So gather up the meat that you want to eat now and set aside.
Next, add in all your veggies and herbs. Add roughly-chopped onion, carrots, garlic and celery. Add parsley, sage, rosemary, and thyme. (Feel free to sing along. You do know the Simon and Garfunkel song, right? If not, look it up immediately!) Add bay leaves and peppercorns. There’s no need to be overly particular here. If you are missing an herb or two, don’t sweat it. The onions, celery, and carrots are most important as far as flavor goes.
Add about 4 quarts of water, covering most of the turkey and vegetables. Cover all of it with water. I filled my pot all the way to the top!
Simmer 2-4 hours.
After about 2-4 hours, your water level will have lowered a bit, and the turkey and veggies will have softened and shrunk. This recipe is pretty chill! 2 hours, 3 hours, basically whenever I want to go to bed on Thanksgiving night is how long I let mine simmer, haha. 2 hours is the minimum, 4 hours will give you a more condensed stock.
Pour the stock through a colander into a large bowl (or two) and separate out the fat. Drain through a colander into a large pot. I think it’s easier to use tongs to get the larger pieces out instead of dumping the whole pot of boiling hot stock all at once.
You can also make turkey stock in the slow cooker! Just put it all in the crock pot and turn it to low for 10-12 hours. SO easy.
How To Make Turkey Stock – Turkey Broth Recipe
FAQ
Can you simmer turkey stock too long?
Can you overcook turkey stock? Yes, the culprit is high heat. A really long simmer time (even up to 4-5 hours) is totally fine, as long as it’s a gentle simmer and not a fast boil. High heat deadens the flavors of all those wonderful herbs.
How long do you simmer stock?
- Bring the stock to a boil, then reduce heat and simmer.
- Skim off any foam that rises to the surface.
- Strain the stock through a fine-meshed sieve.
- Let cool.
- Scrape the fat that rises to the top.
- Refrigerate or freeze.
How do you know when turkey stock is ready?
Add enough water to just barely cover all the solids in the pot, set over medium-high heat, and bring to a bare simmer. Lower heat to maintain a bare simmer and cook, occasionally skimming fat and scum from surface, until stock has reduced slightly and is deep and rich, 2 to 3 hours.
Can I leave turkey stock simmering overnight?
You can try simmering overnight as well. I have my stock on a very small simmer, almost not even simmering. I leave to sit overnight. The stock then reduces a bit and has a good flavor. For the most part you want to simmer for 5 hours. Give overnight a try, its great.
How long does Turkey stock take to cook?
Making stock also reduces food waste by using parts of the turkey that would otherwise be discarded. It takes minimal effort but yields huge rewards in terms of flavor. Once you have a batch of turkey stock in your freezer, you’ll never go back to plain water or store-bought broth! The optimal simmering time for turkey stock is 3-4 hours.
How do you make Turkey stock?
To make the flavorful stock, use the bones from a roast turkey left over from Thanksgiving or other big meal, or ask your local butcher for turkey bones with some meat still on them (they’ll often sell you a few pounds of bones for just a few dollars).
How long do you cook chicken stock?
Simmer the stock at least 2 hours and up to 4 hours. No need to keep the lid on. Remember, the longer and gentler the simmer, the better the stock. I like to get it going as I clean the kitchen in the evening. If there’s scum at the top as it simmers, don’t stir it in. Use a skimmer or a slotted spoon to scoop it out and discard it.
How long do you boil a chicken stock?
Bring to a boil and then lower the heat to a simmer. Skim to remove any foam and impurities that float to the top, then cover and simmer for 6 hours. Add celery, onion, carrots, garlic, and bay leaf, if using. Cover the pot and continue to simmer for 9 hours. To keep it from becoming foggy, be sure not to let the stock reach a hard boil.
Can you make Turkey stock every year?
Once you taste it you are going to want to make it every year, so from now on just remember to over-buy a little bit on all your celery, carrots, onions, and herbs, and you are all set to go for your turkey stock! Heat your turkey carcass with any turkey parts you have: neck, giblets, any skin, or leftover turkey drippings.
How do you cook a roasted turkey in a stockpot?
In an 8 Qt. stockpot, add the roasted turkey bones, apple cider vinegar, salt, and 16 cups of filtered water. Bring to a boil and then lower the heat to a simmer. Skim to remove any foam and impurities that float to the top, then cover and simmer for 6 hours. Add celery, onion, carrots, garlic, and bay leaf, if using.