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!
Cooking turkey bones to make broth is a great way to use up leftovers and create a tasty, nutritious stock for soups, stews, and more. Here’s a step-by-step guide on how to make turkey broth from bones.
Ingredients You’ll Need
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Turkey carcass – This can include the backbone wing tips neck and giblets. Make sure to remove any large chunks of meat first, as they can make the broth cloudy.
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Vegetable scraps – Onion skins, carrot tops, celery leaves, parsley stems etc
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Herbs and spices – Bay leaves, peppercorns, thyme, parsley and sage work well.
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Water – Enough to submerge the bones, usually 8-10 cups.
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Apple cider vinegar or lemon juice (optional) – Helps extract nutrients from the bones.
Step-By-Step Instructions
Preparation
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Pick off any large pieces of meat left on the turkey carcass and reserve for another use. Smaller shreds are fine to leave on.
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Break up the turkey carcass into smaller pieces to fit your stock pot. This increases the surface area for better flavor extraction.
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Gather vegetable scraps like onion skins, carrot tops, parsley stems, celery leaves etc.
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Rinse the bones under cold water to remove debris. Keep them as cold as possible before cooking.
Simmering the Broth
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Place the bones in a large stock pot and cover with 8-10 cups of water. Add a splash of vinegar or lemon juice if desired.
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Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam or impurities that rise to the surface.
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Add your vegetable scraps, herbs and spices like bay leaves, peppercorns, thyme, sage and parsley.
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Simmer partially covered for at least 2 hours, and up to 4-6 hours for maximum flavor extraction.
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Keep an eye on the liquid level and add more water as needed to keep the bones submerged.
Straining and Cooling
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Remove from heat and allow the broth to cool slightly. Carefully strain through a fine mesh sieve or cheesecloth.
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Discard the solids. Cool the broth completely before refrigerating or freezing. As it cools, the fat will rise to the top and harden for easy removal.
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Skim off the solidified fat before using or storing the turkey broth. It will keep 5-7 days refrigerated or 6 months frozen.
Tips for the Best Turkey Broth
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Cook the broth as soon as possible after Thanksgiving for freshest flavor. The longer the bones sit, the less gelatin and nutrients they contain.
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Keep the heat low to avoid boiling; boiling can make the broth cloudy and impair flavor. Aim for a lazy simmer.
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Skim regularly to remove impurities that can cause off-flavors.
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Adding an acid like vinegar or lemon juice helps extract minerals and collagen from the bones.
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Cook for as long as possible, at least 2 hours but ideally 4-6 hours, to extract the most gelatin and flavor.
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Use a mix of bones including back, neck and wings for the deepest, richest broth. The neck provides lots of collagen.
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Keep the broth light in color by avoiding burning the bones and only simmering, not boiling.
What to Use Turkey Broth For
Homemade turkey broth is delicious and nutritious. Here are some ideas for how to use that liquid gold:
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Turkey Noodle Soup – The classic post-Thanksgiving soup made with egg noodles.
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Turkey and Wild Rice Soup – Cook wild rice right in the broth for added flavor.
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Turkey Pot Pie – Use as the base for the creamy filling.
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Gravy – For Thanksgiving leftovers or any roast turkey meal.
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Risotto – For a more savory turkey risotto.
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Stuffing – Add broth when reheating leftover stuffing or dressing.
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Casseroles – An easy way to add big flavor.
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Cooking grains – Cook rice, quinoa or barley in the broth.
With a little time and effort, you can transform leftover turkey bones into a rich, golden elixir that adds nutrition and savoriness to all kinds of dishes. Follow the steps above for the simple secrets to making the most out of your Thanksgiving turkey scraps.
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 Roast Turkey Bone Broth on the Stove Top – Turkey Bone Broth Recipe
FAQ
How long should you cook turkey bones for broth?
- Fill the stockpot. In a large stockpot, add the cooked turkey carcass (broken into large chunks), onions, celery, and carrots. …
- Bring to a boil. Bring to a boil over medium-high heat.
- Simmer for about 3 hours. Reduce the heat to maintain a simmer. …
- Strain. …
- Cool and store the stock.
How long do you need to boil bones for broth?
- In practical terms, cook your broth for at least 12 hours, then start checking it. I’m usually satisfied with my broth at around the 24-hour mark, but you can keep simmering for days. …
- Cook it over very low heat. …
- You can use your slow cooker.
Do bones need to be roasted for bone broth?
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Flavor boost:Roasting brings out a deeper, more complex flavor compared to simply simmering raw bones.
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Color change:The bones turn a golden brown color during roasting, contributing to the broth’s appearance.
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Marrow extraction:The heat helps release more marrow from the bones, adding richness to the broth.
What’s the difference between turkey broth and turkey bone broth?
What is bone broth? Bone broth is basically just a type of turkey stock. It is cooked for a long enough time that the collagen in the bones breaks down into the broth, which is what gives the turkey broth it’s gelatinous texture when chilled.