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 bone broth from a turkey carcass is a great way to use up leftovers after the big holiday meal Simmering the bones extracts nutrients like collagen, minerals, and amino acids that provide health benefits. But how long should you cook a turkey carcass to get the most out of it? Here’s what you need to know
Why Make Turkey Bone Broth?
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It captures flavor and nutrition from the bones that would otherwise be wasted.
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The broth is versatile – use it for soups, stews, sauces, gravy, cooking grains, etc
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Bone broth is nutrient-dense. It contains collagen, amino acids like glycine and proline, and minerals like calcium, magnesium, and phosphorus.
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The collagen has gut-healing properties and can improve joint health. The amino acids support liver function.
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Sipping the broth warm can boost hydration and immunity during cold season.
How Long to Simmer the Turkey Bones?
To extract the most collagen and nutrients from the bones, plan to simmer the turkey carcass for 8-12 hours or longer. The longer you simmer it, the more the bones will break down and infuse into the broth.
Many chefs recommend cooking for at least 12-24 hours to get the full benefits. But even an 8-10 hour simmer will make a nourishing broth.
Tips for Simmering Turkey Bones
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Place 1-3 pounds of bones in a slow cooker or large pot. Add veggies like onion, carrots, celery, and garlic.
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Cover with water, adding 2-4 quarts of water for every 1-2 pounds of bones. The bones should be fully submerged.
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Bring to a boil then reduce heat to low. Maintain a gentle simmer – don’t let it boil.
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Skim off any foam or impurities that rise to the top.
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Add a splash of vinegar or lemon juice to help extract nutrients from the bones.
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Simmer for 8-24 hours, adding water as needed to keep bones submerged.
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Strain out the solids, cool, and store broth in the fridge up to 5 days or freeze for months.
Ideal Cook Times for Different Methods
Stovetop: Simmer for at least 12-24 hours. Keep an eye on the pot and add water as needed. Can simmer longer for a richer broth.
Slow cooker: Cook on low setting for 18-24 hours. Less monitoring required but still check and add water.
Pressure cooker: Cook at high pressure for 2-3 hours. Quick but may yield a less concentrated broth than longer methods.
Instant Pot: Cook at high pressure for 1-2 hours. Provides convenience but broth likely won’t be as rich.
Adding Herbs, Spices, and Veggies
For the most flavor, add vegetables, herbs, and spices to the pot. Good options include:
- Onion, leek, shallots, garlic
- Carrots, celery, parsnips
- Parsley, thyme, rosemary, oregano, basil
- Bay leaves, peppercorns
- Sea salt
Make sure to strain out the solids after cooking. The veggies are spent but imparted their flavor.
Bonus: Roast Bones for Deeper Flavor
For next-level flavor, roast the bones at 400°F for 30 mins before making broth. This caramelizes and browns the bones, adding richer flavor to the broth.
After roasting, follow same process of simmering the bones for 8-24+ hours.
Storing and Using Turkey Bone Broth
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Store broth in fridge up to 1 week or freeze for 6 months. Leave room for expansion when freezing.
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The broth will form a gel-like consistency in the fridge due to natural collagen. It liquefies again when heated.
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Use broth for soups, stews, gravies, risottos, sautéing veggies, cooking grains like rice or quinoa, and more!
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Drink warm broth on its own to stay hydrated, boost immunity, and benefit digestion.
FAQs
Can I reuse the turkey bones?
Yes, you can reuse the bones 1-2 more times to continue extracting nutrients, although each batch will be less potent.
Should I remove the turkey skin and fat?
Remove most of the skin and fat prior to making broth to reduce the fat content. But leaving some on can provide flavor.
Is it necessary to roast the bones first?
Roasting isn’t required but does enhance flavor. If not roasting, at least brown the bones before simmering.
What is the ideal water-to-bone ratio?
A good starting point is 2 quarts of water per 1 pound of bones. Adjust as needed to keep bones fully submerged.
Can I add other poultry bones?
Absolutely! The same method works for chicken, duck, goose, etc. Just adjust cook time and seasoning.
How should I season the broth?
Lightly salt the broth, but avoid over-salting since you’ll reduce seasoning when using the broth in recipes. Add other herbs and spices to taste.
The Takeaway
For best results making turkey bone broth, simmer the bones for at least 8-12 hours, or up to 24 hours. This lengthy cook time extracts collagen and nutrients. Adding vegetables, herbs, and spices boosts flavor. The resulting broth makes a nutritious, versatile addition to soups, sauces, grains, and more. Drink it straight for a nourishing beverage that boosts immunity and gut health.
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 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.
