Can You Reuse Turkey Bones for Stock? The Answer is a Resounding Yes!

Don’t throw away the bones after roasting a turkey for the holidays or any other time of the year. They can be “upcycled” into a tasty and easy turkey stock that you can use right away or freeze for later.

(This turkey stock recipe could also work for chicken bones, beef bones, and probably pork bones as well. The basic concept is the same, and the freezing method is exactly the same as well. ).

Bone broth is thought to be good for you in many ways, and it’s even better when you make it yourself with organic ingredients and cooking tools that don’t use plastic. It’s a great way to reuse animal parts that would otherwise end up in the trash, and it might even help your skin stay flexible and your bones stay strong.

You can also save money by making your own broth instead of buying it in a can or box. Plus, bottled and canned broth creates more waste for our landfills.

The holidays are a time for gathering with friends and family, feasting, and being thankful. For many, the centerpiece of these celebrations is a beautifully roasted turkey. We delight in carving into the tender, juicy meat, filling up on stuffing, enjoying some cranberry sauce, and other tasty sides. But once the meal is over and the leftovers packed up, what do you do with the picked-over turkey carcass? Before you toss those bones in the trash, consider reusing them to make a nutrient-rich turkey stock.

Why Make Turkey Stock from the Bones?

There are several excellent reasons to reuse your turkey bones for stock rather than throwing them away

1. Reduce Food Waste

Throwing away perfectly good turkey bones is incredibly wasteful. According to the USDA, around 30-40% of the US food supply goes uneaten each year. With millions of turkeys consumed during the holidays, those leftover bones can add up fast. Making stock is an easy way to get more use out of your turkey and cut down on waste.

2. Save Money

A good homemade turkey stock made with leftover bones costs just pennies compared to store-bought stocks and broths. Since you already have the main ingredient on-hand after roasting your turkey, making stock is an essentially free way to create a versatile and healthy kitchen staple.

3. Nutrient Density

When simmered for hours turkey bones release minerals like calcium magnesium, and phosphorus into the water. This mineral-rich stock is more nutritious than water or other cooking liquids. Reusing the bones allows you to get additional nutritional value from your turkey.

4. Incredible Flavor

Nothing can match the rich, full flavor of a homemade turkey stock. Simmering the bones extracts gelatin, marrow, and nutrients, creating a liquid bursting with savory turkey essence. Cooks can use this stock as the base for soups, stews, gravies, risotto, and more. The possibilities are endless!

5. Collagen

The long, slow simmering process also releases collagen from the turkey bones and joints. This collagen is broken down into gelatin, a nutritional powerhouse. Consuming collagen promotes gut health, eases joint pain, improves skin, and provides other benefits. Sipping turkey stock is an easy way to get more of this vital protein.

Step-by-Step Guide to Making Turkey Stock

Making your own turkey stock is simple. Follow these easy steps for rich, homemade stock using leftover bones:

Ingredients:

Turkey carcass with any meat removed
Vegetable scraps (onion, carrots, celery, garlic, etc.)
Fresh herbs like parsley or thyme (optional)
Water to cover bones
Peppercorns, bay leaves, or other seasonings (optional)

Directions:

Pick over the turkey carcass and remove any remaining meat, shredding and refrigerating for other uses.
Place the cleaned bones in a large stock pot. Add washed vegetable scraps, herbs, and seasonings of your choice.
Pour enough water over the bones to cover them by a few inches. Bring to a boil over high heat.
Once boiling, reduce heat and simmer for 6-12 hours, adding more water if needed.
Strain the stock through a mesh strainer or cheesecloth-lined colander. Discard bones and vegetables.
Let stock cool completely before refrigerating or freezing.

That’s all it takes to transform leftover turkey bones into liquid gold! The long simmer extracts maximum flavor and nutrition. Feel free to add any other aromatics you like too, such as garlic or ginger. Customize it to suit your taste.

Tips for the Best Turkey Stock:

Roast the bones in the oven at 400°F for 30 minutes before making stock. This adds depth of flavor.
Simmer for at least 6 hours, and up to 24 hours for an extra rich stock. The longer the better for extracting collagen.
Skim off and discard fat and foam that rises to the top while simmering. This keeps the stock clarity.
Add an acid like lemon juice or vinegar when finished. This helps leach calcium from the bones.
Let cool completely before refrigerating or freezing for food safety.
Portion into containers and freeze for up to 6 months. Ice cube trays are perfect for small portions.

Creative Ways to Use Turkey Stock:

Braise vegetables like carrots, parsnips or celery.
Cook rice, quinoa or other grains.
Make risotto or rice pilaf.
Use as the base for turkey noodle soup.
Simmer beans or lentils.
Make gravy from drippings and stock.
Add richness to sauces and stews.
Use in place of water for moist turkey stuffing.
Give mashed potatoes extra flavor.

Don’t let those turkey bones go to waste after holiday meals. Reusing them to make stock takes a little effort but provides incredible flavor and nutrition. Simmering the bones extracts gelatin, minerals, and collagen for gut health. Homemade turkey stock is also economical and eco-friendly, reducing food waste. Follow the simple steps above for rich, nourishing stock you can use in place of water for cooking anything. Get in the habit of making stock after holiday meals, and you’ll never see turkey bones the same way again.

can you reuse turkey bones for stock

Step #3: Cover with water

I tried to measure out how much water I used and it was at least 8 cups. Basically I just tried to make sure the ingredients were covered.

Before You Begin Making Your Turkey Stock

You may have noticed that your store-bought turkey came with a bag of gizzards and neck pieces. Some people say you should use the gizzards in your broth, but I couldn’t bring myself to do it because they look too gross for my sometimes-vegetarian tastes. But make sure you save that turkey neck! I put mine in a used takeout container and put it in the freezer while the rest of the bird thawed. That way, when it was time to cook it with the rest of the turkey carcass, it was still fresh.

Also, as you’re cooking your big holiday meal, don’t throw away or compost the ends of the vegetables. Instead, rinse them off and put them in the freezer with the turkey neck so you can use them later in the stock. Another way to “upcycle” part of your holiday meal into a second edible item!.

Can you reuse turkey bones for stock?

FAQ

How many times can you use bones for stock?

In restaurant terms I’ve used the bones and flesh 3 times. Each time producing a clearer and clearer stock. Each had its uses. The first batch will have the most collagen and will have the most flavor.

Can you use already cooked bones for stock?

Yes, you can use leftover bones to make stock or broth. However, it is important to note that the bones should be cooked and not raw. Additionally, any leftover meat and fat from the bones should be removed before making the stock or broth.

Can you use a fried turkey carcass for stock?

You can absolutely use the carcass to make stock. I do it every year and it’s delicious!

How long are turkey bones good for?

It’s generally safe to keep a cooked turkey carcass in the fridge for 3-4 days before making stock. After that, it’s advisable to freeze it for longer storage if you don’t plan to use it immediately.

Can you make Turkey stock from leftover bones?

If you’ve never made your own turkey stock, rest assured that leftover turkey bones are perfect for the job. Stock is a rich and flavorful liquid comprised of many different foods simmered in a pot of water.

Are turkey bones good for stock?

Turkey bones are a great way to make a flavorful and nutritious stock. The process of roasting the bones helps to extract the maximum amount of flavor and nutrients from them. Choosing the right bones The best bones for making turkey stock are the neck, back, and wings.

Can roasted bones be used in Turkey stock?

Season the stock with salt and pepper to taste. The stock can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. There are several benefits to using roasted bones in turkey stock, including: * Increased flavor: Roasting the bones before making stock helps to extract more flavor from them.

What to do with turkey bones?

Discard turkey bones. Serve jook sprinkled with scallions and ginger. This was delicious. I bake bone broth first in the IP and then made the recipe in the IP with the broth.

What to do with leftover turkey carcass?

Turkey carcass — if you’ve made a roast turkey for Thanksgiving, this is the perfect way to use the leftover turkey carcass from carving. Also, you can save any other bones, trimmings, or drippings to add to the stock pot. Vegetables — carrots, celery, and onion add lots of flavor to the homemade stock.

How long can you keep Turkey stock in the fridge?

Let the stock cool completely before placing it in airtight containers. It can be stored in the refrigerator for up to five days. Use kitchen shears to snip the turkey carcass into manageable pieces. This way, all of the turkey bones will fit in the pot and can be submerged in the water during simmering.