Make use of the whole Thanksgiving turkey by turning the bones into a delicious rich turkey stock that is perfect for gravy, soup, or stew. Learn how to make turkey stock to store in your freezer, or pressure can it for shelf-stable jars.
So many people throw away the leftover turkey carcass after the Thanksgiving or holiday meal. This is such a tragedy because they are missing out. Those turkey bones are filled with nutrients and lots of flavor.
We don’t waste much in this household. Throughout the year, I save all my vegetable trimmings in zipper bags in the freezer. Tossed into these bags are the ends of garlic, pieces of onion, small carrots, celery greens and stalks, and broccoli stems. I use these vegetables to add flavor to our homemade stocks and broths.
During winter, I often have a pot of stock simmering on the wood stove that heats our home. I like to keep plenty of chicken, beef, vegetable, and turkey stock on hand for winter soups and stews. Once you start making your own homemade stocks, you will find that they taste so much better than store bought. You have full control over the ingredients and can eliminate the extra additives and sodium found in store-bought stocks.
Canning turkey broth at home is a great way to make use of leftover turkey bones and carcass after holiday meals. Having homemade turkey broth on hand provides a quick and easy base for soups, stews, gravies rice dishes and more. While fresh turkey broth only lasts a few days in the fridge, properly canned broth can be stored for 1-2 years, allowing you to enjoy the flavor all year long.
Why Can Turkey Broth?
Canning turkey broth has many benefits
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** Saves Money** – Making broth from turkey scraps that would otherwise be discarded saves money compared to buying canned or boxed broths.
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Control Ingredients – With homemade broth, you control exactly what goes into it. No preservatives, salt, or other additives.
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** Superior Flavor** – Homemade turkey broth has a richer, deeper flavor than store-bought.
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** Convenience** – Canned broth can be stored for up to 2 years and is ready to use anytime. Much more convenient than freezer storage.
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Versatility – Turkey broth is the base for many dishes like soups, stews, gravies, risottos, and more.
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Nutrition – Homemade broth retains more nutrients from the bones including minerals like calcium, magnesium and potassium.
Step-By-Step Guide to Canning Turkey Broth
Follow these simple steps for safely canning flavorful turkey broth at home:
Ingredients
- Turkey carcass and bones
- Water
- Optional seasonings: bay leaves, peppercorns, herbs
Instructions
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Remove all meat from the turkey carcass. Set aside meat for other uses.
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Place bones in a large stock pot. Add enough water to cover. Bring to a boil and simmer for 45 minutes to extract flavor and gelatin.
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Strain broth through a mesh strainer into another pot. Discard bones and scraps.
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Degrease broth by chilling in the fridge overnight then skimming off any fat that solidifies on top.
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Return broth to a boil. Fill hot jars leaving 1 inch of headspace. Remove air bubbles and wipe rims clean.
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Process in a pressure canner at 10-11 lbs pressure for 20 minutes (pints) or 25 minutes (quarts). Adjust pressure as needed for higher altitudes.
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Once processing is complete, allow canner to depressurize naturally. Remove jars and check seals after 12-24 hours.
Tips for the Best Results
- Roast bones at 400°F for 1 hour prior to making broth for deeper flavor
- Simmer bones for no longer than 45 minutes to prevent bitter flavors
- Use a pressure canner NOT a water bath canner for safety
- Make sure jars seal properly before storing
- Refrigerate after opening and use within 4-5 days
Canning your own turkey broth at home is simple, safe, economical, and provides a handy homemade staple with superior flavor. Follow these guidelines for safely preserving broth that your family will love all year round!
Frequently Asked Questions About Canning Turkey Broth
1. How long does canned turkey broth last?
Properly canned turkey broth will last 1 to 2 years stored in a cool, dark place. Always check for signs of spoilage before use such as bulging lids, leaks, or mold.
2. Can you use a water bath canner for broth?
No, a pressure canner must be used to safely can broths. The higher temperatures reached under pressure are required to kill bacteria spores and prevent botulism poisoning.
3. What are the best bones for turkey broth?
For the most flavor and gelatin, use bony parts like the back, neck, wings, legs, and feet if available. Avoid bones that have a lot of meat on them.
4. Should broth be refrigerated after opening?
Yes, keep refrigerated and use within 4-5 days. The canning process destroys bacteria but does not prevent future contamination once opened.
5. How do I know if my canned broth sealed properly?
After processing, check jar lids for a concave shape that does not move when pressed. Test seals again after 12-24 hours of cooling. If unsealed after this time, refrigerate and use promptly or reprocess within 24 hours.
Canning turkey broth is easy, economical and provides real homemade flavor. Follow these tips for safely preserving the bounty of leftover holiday turkey bones into a handy pantry staple your family will love.
Step 4: Prepare the Canning Gear
The next day, gather your canning equipment, prepare the jars, set up the pressure canner, and organize your work area.
To can the turkey stock, you will need:
Wash the canning jars, lids, bands, and canning tools in hot soapy water, and rinse well. Set the lids and bands aside to air dry until you are ready to use them.
Place the pressure canner on the stove, and insert the canning rack. Add water per your pressure canner manufacturer’s instructions: Presto is 3 quarts, Mirro is 2 quarts, and All American is 2 to 3 inches.
Fill the jars about halfway with hot water, and then place them on the rack in the canner. Bring the canner to a simmer for 10 minutes (180˚F). Keep warm until you are ready to fill them.
Step 2: Make the Stock
Roast the bones and vegetables in the oven until the bones brown. Use tongs to transfer the bones and roasted vegetables to the large stockpot.
Add 1 cup of water to the hot roasting pan to deglaze the pan. As the water steams, scrape the pan with a wooden spoon to release the flavor infused brown bits stuck to the bottom of the pan. Pour the liquid into the pot.
Add the herbs, black peppercorns, remaining water, and simmer on low for at least 2 hours to extract flavor from the bones.