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 broth from leftover bones is a great way to get every last bit of flavor out of your holiday bird. This savory, nutritious broth can be used to make soups, gravies, risottos, and more. With just a few simple ingredients and techniques, you’ll have quarts of homemade turkey broth ready for anything.
Why Make Turkey Broth?
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Savor every last bit of flavor – Don’t let those bones go to waste! Simmering them draws out flavors you just can’t get from a store-bought broth
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Nutrient-rich – Bone broths are packed with collagen, amino acids, minerals, and more. Sipping this broth is gut-healthy and comforting.
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Adds richness to dishes – From gravy to rice pilaf, turkey broth’s depth of flavor takes any recipe to the next level.
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Economical – Just the bones and a few aromatics make quarts of broth for pennies per serving.
Tips for Making Turkey Broth
Follow these tips for maximum flavor
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Start with roasted bones – Bones from a roasted turkey have tons of concentrated flavor. If your turkey is raw, roast bones at 400°F for 30 minutes first.
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Cover bones with water – Be sure bones are fully submerged for best extraction. About 12 cups of water per 1-2 pounds bones.
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Simmer for 8+ hours – Low and slow extraction yields the most collagen and flavor compounds.
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Aromatics boost flavor – Onion, celery, carrot, herbs infuse the broth with richness.
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Skim fat – For a clearer broth, skim off fat after chilling. Use fat for cooking.
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Quick tip! Save vegetable scraps like onion skins and herb stems in a bag in your freezer. Add to broth for extra flavor.
Step-By-Step Instructions
Follow this simple method for incredible DIY turkey broth:
Prep the Ingredients
You’ll need:
- 1-2 pounds roasted turkey bones
- 12 cups cold water
- 1 onion, peeled and halved
- 2 carrots, peeled and halved
- 2 celery ribs, cut into thirds
- Fresh parsley stems
- 1 bay leaf
- 1 teaspoon peppercorns
- 2 cloves garlic, optional
Simmer the Broth
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Place turkey bones in a large stockpot and cover with 12 cups cold water. Bring to a boil over high heat.
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Reduce heat and skim off any foam from the top. Add onion, carrots, celery, parsley, peppercorns, bay leaf, and garlic.
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Simmer on low heat for 8-12 hours, adding water if needed to keep bones submerged.
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Allow broth to cool slightly. Strain through a mesh sieve into a large bowl or pot. Discard solids.
Store and Use the Broth
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Refrigerate broth for up to 5 days or freeze for months.
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Skim off any hardened fat before use.
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Use in soups, gravies, rice dishes, braised meats, and more!
With these easy steps, you’ll have quarts of rich, savory turkey broth ready for anything. From soup season to holiday meals, homemade broth is a kitchen hero.
Frequently Asked Questions
What bones should I use?
Prioritize bones with lots of connective tissue – back, wings, feet, and neck bones make the most collagen-rich broth. Avoid using liver which can become bitter.
Can I use my Instant Pot?
Absolutely! Cook at high pressure for 1-2 hours. Quicker cooking time but still extracts loads of flavor.
Is raw or cooked broth better?
Cooked is best! Raw bones lack the concentrated roasted flavor. If bones are raw, roast at 400°F for 30 minutes before making broth.
How long does broth last?
5 days in the fridge, or freeze for 3 months. Frozen broth keeps all the fresh flavor locked in.
What’s the difference between stock and broth?
Stock uses just bones, broth uses bones and meat. Both make an amazing base for soups and sauces!
Enjoy Your Turkey Broth in These Recipes
- Chicken Noodle Soup
- Classic Risotto
- Minestrone Soup
- Turkey Gravy
- Lentil Soup
- Congee
- Turkey Pot Pie
With this simple tutorial, you can transform leftover turkey bones into liquid gold. Turkey broth made at home delivers rich flavor and nutrients for pennies. Savor every last bit of your holiday bird in this savory, soothing broth.
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. Just as bad, it essentially pulverizes (emulsifies) solids and fat into small bubbles that you can’t separate out of your stock, harming the smooth texture you’re going for and adding unnecessary calories (fat that doesn’t even taste good is not invited to my party). Just keep your heat low and slow and you’ll be good to go.
How to store this Turkey Stock Recipe (Does it freeze well?)
Properly sealed, turkey stock stores for 3-4 days in the refrigerator. If I’m using it with a few days, I like to store it in quart mason jars.
This stock freezes really well! You can keep it in the freezer for 4-6 months. I always freeze in large ziplock bags. Thaw in the fridge or add partially thawed stock straight to your soup.