How to Make Delicious Turkey Broth from Bones

Okay, I truly do love Thanksgiving turkey, but honestly I’m more excited for the leftover bones, which I can use to make homemade turkey bone broth!

I love bone broth so much, and there is nothing quite like homemade bone broth (the flavor is so much better and you get way more bang for your buck!)

When it tastes this good, it makes such a great protein-rich sipper on it’s own (love it first thing in the morning or for a midday pick-me-up) but it also adds an abundance of flavor and gut-healthy nutrients to soups, stews, grains and ofc, bone broth hot chocolate!

While the process might seem intimidating, I promise you it is SO easy, especially when you already have everything you need from your Thanksgiving leftovers. Plus it’s so much less expensive than store bought bone broth.

Snag all of the details and tips for this super simple, super delicious, gut-healthy turkey bone broth recipe below.

Making your own turkey broth from leftover bones is incredibly easy and rewarding. This nutrient-packed broth can be used to enhance the flavor of soups, stews, gravies, risottos and more.

In this comprehensive guide you’ll learn everything you need to make turkey broth at home. From choosing the right bones to expert tips for maximizing flavor I’ll share my best advice for crafting delicious DIY turkey broth.

Why Make Your Own Turkey Broth?

There are many great reasons to make turkey broth yourself rather than buying it pre-made:

Packed with nutrients Turkey bones release minerals like calcium magnesium and phosphorus into the broth. It also contains collagen amino acids like glycine and glutamine, and immunity-boosting compounds.
Adds incredible flavor: The long simmering time extracts maximum flavor from the bones, making turkey broth far tastier than store-bought.
Customizable: You can tweak the flavors by adding different herbs, spices and vegetables. It’s easy to make it your own.
Budget-friendly: Making broth uses turkey parts that would otherwise be discarded, so it transforms waste into something nutritious.
Versatile uses: Homemade broth shines in everything from Thanksgiving gravy to hearty winter soups and stews.

Choosing the Right Bones

For the most collagen and flavor extraction, you want to select turkey bones with plenty of connective tissue attached. The best bones for broth include:

Turkey carcass
Wings (including wingtips)
Feet
Neck
Backbones
Drumsticks

The more cartilage-rich parts you can get your hands on, the better. This natural collagen is what gives the broth its jellied texture when chilled.

Helpful Tips for Making Turkey Broth

Follow these tips for making the most delicious and nutritious homemade turkey broth:

Roast raw bones first: Roasting bones for 20-30 minutes at 400°F deepens their flavor. You can skip this step if using bones from an already roasted turkey.
Add vinegar: A splash of apple cider vinegar helps draw out minerals and collagen from the bones.
Simmer, don’t boil: Keep the broth at a bare simmer. Boiling can make it cloudy.
Skim the foam: Impurities will rise to the surface as scum. Skim them off for a clearer broth.
Longer is better: Simmer broth for at least 6 hours, and up to 24 hours for maximum extraction.
Strain well: Pour through a fine mesh strainer lined with cheesecloth for the clearest result.

Step-By-Step Instructions

Making turkey broth is simple. Just follow these easy steps:

Ingredients:

1-2 pounds turkey bones
2 quarts cold water
1 onion, quartered
2 carrots, chopped
2 celery stalks, chopped
1 bay leaf
1 tablespoon apple cider vinegar
1 teaspoon whole black peppercorns
Coarse sea salt to taste

Directions:

If using raw bones, roast them at 400°F for 30 minutes.
Place bones in a large pot and add enough water to cover by 1-2 inches. Bring to a boil.
Reduce heat and simmer for 6-24 hours, adding more water if needed. Skim any foam off the top.
After 6 hours, add onions, carrots, celery, bay leaf, vinegar and peppercorns. Simmer 30 minutes more.
Strain through a fine mesh strainer into a large bowl or pot. Discard solids.
Allow broth to cool completely then refrigerate overnight.
Skim off and discard any solidified fat.
Transfer broth to airtight containers and refrigerate up to 5 days or freeze up to 6 months.

And that’s it! With these simple steps you’ll have delicious, nourishing turkey broth to use in all kinds of recipes.

Flavor Variations

One of the best things about homemade broth is how easy it is to customize the flavor. Try adding any of these ingredients during the last 30 minutes of simmering:

Fresh herbs like thyme, rosemary, sage
Spices like garlic, ginger, cloves
Lemon or lime juice
Chilies or red pepper flakes
Shiitake or porcini mushrooms
Tomato paste or sun-dried tomatoes
Wine or sherry

Get creative and make each batch of turkey broth unique!

Serving and Storage Tips

Properly storing your homemade turkey broth ensures it retains maximum freshness and flavor. Follow these tips:

Let cool completely before refrigerating or freezing.
Store broth in airtight glass jars or containers.
Refrigerate up to 5 days or freeze for 6 months.
Freeze in ice cube trays for easy portioning.
When reheating, bring broth slowly to a simmer, don’t boil.

With proper storage, you can enjoy homemade turkey broth for months to come. It freezes beautifully.

Uses for Turkey Broth

Homemade turkey broth is endlessly versatile. Here are just a few ways to put yours to use:

Thanksgiving gravy
Turkey noodle soup
Risotto
Braised vegetables
Rice or quinoa
Sauces and pan sauces
Stews like beef bourguignon
Casseroles and bakes
Thanksgiving stuffing

Any recipe that calls for chicken or vegetable broth can be improved by using your homemade turkey broth instead. With its rich, savory flavor, it adds a wonderful depth and complexity.

Making your own turkey broth is simple, budget-friendly and incredibly rewarding. Your homemade broth will have exponentially more flavor than anything store-bought.

By following the tips in this guide for choosing bones, maximizing extraction and customizing flavors, you’ll be able to craft nutritious, delicious broth. Try making a batch after your next turkey dinner – you’ll be amazed how much added flavor it gives to soups, stews, gravies and more.

how to make turkey broth from bones

+ BOOSTS GUT HEALTH

Bone broth contains compounds and amino acids such as glutamine, glycine, proline, gelatin and collagen that reduce intestinal inflammation and boost digestion and nutrient absorption.

+ Add Vegetables + Herbs Towards The End

Cooking the vegetables and herbs too early on will change the flavor profile (and not in a good way). Add the vegetables the last hour of cooking and herbs the last 30 minutes to keep the flavors bright without overpowering the taste!

How To Make Turkey Stock – Turkey Broth Recipe

FAQ

How long does it take to boil turkey bones for broth?

Bring the stock to the boil, scooping off any froth that forms on the surface, then turn down the heat and simmer everything gently for 3 hrs.

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.

Is drinking turkey bone broth good for you?

So, if you drink bone broth, you’re increasing bone health, since it contains many bone-building nutrients. (Turkey, for example, is rich in calcium, magnesium, potassium, phosphorous, and other trace minerals.) According to Ayurveda, the nails and hair are end products of the production of bone.

Do you simmer turkey broth covered or uncovered?

Cover with cold water (I like to make sure there is about 2-inches (5 cm) of water above the carcass) and bring to a boil. Immediately turn the heat down to low and simmer the stock uncovered for about 4 hours. Be sure not to have it at a rolling boil – the stock should just be burbling on the backburner.