How to Cook Turkey Bones for Broth: A Step-by-Step Guide

Cooking turkey bones to make broth is a great way to use up leftovers and create a flavorful, nutritious stock. Whether you’re looking to make turkey noodle soup risotto or gravy, homemade turkey broth is easy to prepare and can add depth of flavor to many dishes.

Why Make Turkey Broth?

There are several benefits to making your own turkey broth from bones

• Saves money. Homemade broth is much cheaper than store-bought.

• Adds flavor The broth takes on rich notes from the roasted bones that store-bought broth lacks,

• Reduces waste. Turkey bones and scraps go to good use rather than the trash.

• Customizable. You control the ingredients and seasonings to fit your taste.

• More nutrients. Homemade bone broth contains minerals like calcium, magnesium, phosphorus and potassium.

What You’ll Need

Gather these ingredients and tools:

• Turkey carcass bones
• Aromatics like onion, carrots, celery
• Fresh herbs like parsley, thyme, sage
• Whole black peppercorns
• Bay leaves
• Apple cider vinegar or lemon juice
• Large stockpot
• Fine mesh strainer
• Cheesecloth

Prep the Bones

First, pick off any meat remnants from the bones to use right away in recipes like turkey casserole. This prevents the meat from overcooking into tough, stringy bits during the long simmer.

If you have a whole raw turkey, roast the bones at 400°F for 30 minutes first to improve the flavor before making stock.

Then, break down the carcass to fit it into your stockpot. Using shears makes this easier.

Sauté the Aromatics

Chop 1 large onion, 3 carrots, and 3 celery stalks. Place them in the pot over medium heat with 2 tablespoons of olive oil. Sauté for 5-7 minutes until the onions are translucent.

Add 8 cloves of smashed garlic and sauté another minute.

Simmer the Bones

Add the turkey bones, 1⁄4 cup of apple cider vinegar or lemon juice, 1 tablespoon of whole black peppercorns, 2 bay leaves, and any fresh herb sprigs to the pot.

Pour in enough water to cover the bones by 2-3 inches. Bring to a boil then reduce heat to a bare simmer.

Skim off any foam or impurities that rise to the top. Partially cover and gently simmer for at least 2 hours, or up to 6 hours for a richer broth.

Strain and Store

Allow the broth to cool slightly. Strain it through a fine mesh strainer lined with cheesecloth. Discard the solids.

Let cool completely before transferring the broth to airtight containers. Refrigerate for up to 5 days or freeze for 4-6 months.

Remove any solidified fat from the surface before using the broth.

Tips for the Best Turkey Broth

Follow these tips for maximum flavor:

• Roast bones before simmering for deeper flavor
• Include vegetables, herbs, and spices
• Simmer on low heat to prevent emulsification
• Use cider vinegar to extract minerals from bones
• Skim impurities regularly as it simmers
• Cool broth quickly before refrigerating
• Store broth in freezer bags rather than plastic containers

Alternative Methods

While the stovetop method is classic, you can also make turkey broth in a slow cooker or Instant Pot.

For the slow cooker, combine all ingredients and cook on low for 10-12 hours. Move to the stovetop at the end to strain and cool.

For the Instant Pot, cook bones and aromatics under pressure for 1-2 hours then allow the pressure to naturally release. Open the lid and strain the broth.

Serving Suggestions

Homemade turkey broth shines in these recipes:

• Turkey noodle soup
• Turkey wild rice or risotto
• Gravy
• Stuffing
• Green bean casserole
• Any recipe that calls for chicken broth

With its deep roasted flavor, turkey broth adds a savory boost to many dishes. Follow these simple steps for creating nutritious, tasty turkey bone broth right at home.