Make use of the whole Thanksgiving turkey by turning the bones into a delicious rich turkey stock that is perfect for gravy, soup, or stew. Learn how to make turkey stock to store in your freezer, or pressure can it for shelf-stable jars.
So many people throw away the leftover turkey carcass after the Thanksgiving or holiday meal. This is such a tragedy because they are missing out. Those turkey bones are filled with nutrients and lots of flavor.
We don’t waste much in this household. Throughout the year, I save all my vegetable trimmings in zipper bags in the freezer. Tossed into these bags are the ends of garlic, pieces of onion, small carrots, celery greens and stalks, and broccoli stems. I use these vegetables to add flavor to our homemade stocks and broths.
During winter, I often have a pot of stock simmering on the wood stove that heats our home. I like to keep plenty of chicken, beef, vegetable, and turkey stock on hand for winter soups and stews. Once you start making your own homemade stocks, you will find that they taste so much better than store bought. You have full control over the ingredients and can eliminate the extra additives and sodium found in store-bought stocks.
Canning turkey broth at home is a great way to make use of leftover turkey bones and scraps after the holidays. Homemade turkey broth is highly nutritious, full of protein and minerals extracted from the bones. Canning also allows you to stockpile turkey broth, so you can enjoy delicious homemade soup and stews all year round.
In this complete guide, you’ll learn everything you need to know about canning turkey broth safely and successfully in your own kitchen.
Why Can Turkey Broth?
Canning turkey broth has many benefits
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Saves money – Canned turkey broth costs $2-3 per quart at the grocery store Home canned broth costs pennies per jar
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Flavor – Homemade broth tastes better than store-bought. You control the ingredients and seasoning.
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Convenience – Canned broth is shelf-stable and ready to use. No need to make broth each time.
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Versatility – Use broth for soups, stews, gravies, cooking rice/grains, braising meat, and more.
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Nutrition – Turkey bones provide protein, minerals like calcium, magnesium and potassium. Homemade is lower in sodium than commercial broth.
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Sustainability – Don’t waste leftover bones and scraps. Make them into broth!
Instructions for Canning Turkey Broth
Follow these simple steps for safe, successful canning of turkey broth:
1. Make the Broth
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Place turkey bones, scraps, and wings/legs in a large stock pot. Cover with water by 2-3 inches.
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Bring to a boil then reduce heat and simmer for 2-4 hours. This extracts nutrients and collagen from the bones.
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Strain out the solids. Pick off any meat to save for soup.
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Skim off excess fat from the top. Broth should be clear to pale yellow.
2. Prepare the Jars
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Wash canning jars in hot, soapy water. Rinse well. Jars can be sterilized by boiling 10 minutes beforehand.
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Inspect jars for cracks, chips or defects. Use only perfect jars for canning.
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Place canning lids in a small saucepan of simmering water to soften seals.
3. Fill the Jars
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Ladle hot turkey broth into the canning jars, leaving 1 inch of headspace. The broth must be piping hot when filling jars.
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Release air bubbles by sliding a utensil along the inside of the jar. Add more broth if needed.
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Wipe jar rims with a clean, damp cloth to remove drips or food residue.
4. Apply Lids & Bands
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Center lids on jar rims and screw on bands fingertip tight. Do not overtighten.
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Jars are now ready for processing in a pressure canner.
5. Process in a Pressure Canner
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Place filled jars in canner and lower rack. Add 2-3 inches of water to canner base.
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Follow manufacturer’s instructions to pressurize the canner up to the required PSI (see chart below).
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Start timing when desired pressure is reached. Process pint jars for 20 minutes, quart jars for 25 minutes.
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Turn off heat and allow canner to depressurize naturally. Wait 10 minutes then open lid away from you.
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Remove jars and set aside to cool undisturbed for 12-24 hours. Check seals, then store.
Recommended Pressure Canner Settings for Altitudes Under 1,000 ft:
| Jar Size | Process Time | Canner Pressure (PSI) |
|---|---|---|
| Pints | 20 min | 10 lb |
| Quarts | 25 min | 10 lb |
For altitudes over 1,000 ft, increase pressure by 1.5 lbs per additional 2,000 ft elevation.
Tips for Best Results
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Use a digital instant-read thermometer to ensure broth reaches 185°F pre-filling jars.
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Only use turkey wings, legs and carcass bones. Avoid backs and necks which make broth bitter.
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Simmer bones for a minimum 2 hours, up to 6-12 hours for greatest extraction.
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Let broth cool in fridge overnight. The fat will rise and solidify for easier removal.
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For clearer broth, do not boil bones. Gentle simmering extracts the most collagen and nutrients.
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Store cured broth up to 1 year. Use oldest jars first. Broth darkens over time but remains safe.
Delicious Ways to Use Canned Turkey Broth
Turkey broth is incredibly versatile in the kitchen. Here are some tasty ways to use your canned broth:
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Turkey Noodle Soup – With vegetables, egg noodles and shredded turkey meat.
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Creamy Turkey and Wild Rice Soup – Pureed with rice and white wine.
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Turkey Pot Pie – Flaky crust filled with turkey, peas, carrots and celery.
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Turkey and Dumplings – Fluffy dumplings cooked right in savory broth.
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Risotto – For extra creamy, rich-tasting risotto with mushrooms or asparagus.
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Gravy – Thicken with a roux for Thanksgiving or use pan drippings.
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Cooking rice, quinoa or barley – For extra flavor.
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Braising and simmering meats – Like chicken, beef or pork.
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Sautéing aromatics – Cook onions, garlic, carrots, celery in broth as a flavor base.
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Casseroles and stews – For a nice depth of flavor.
Common Questions about Canning Turkey Broth
Is it safe to can turkey broth at home?
Yes, as long as proper canning methods are followed turkey broth can be safely preserved. Always use a pressure canner and validated recipes from trusted sources.
How long does canned turkey broth last?
Properly canned turkey broth will store 12-18 months at room temperature. Always check seals before storage. Broth will darken over time but remain safe to consume. Discard any jars with mold, odors or leaks.
Can you use a water bath canner for broth?
No, a pressure canner is required. Turkey broth is a low-acid food and must reach 240°F during processing to destroy bacteria and botulism spores, only achievable via pressure canning.
What are the signs of spoiled canned broth?
Do not consume broth if the jar lid is loose or bulging, any foul odors, mold, foaming/bubbling inside jar, spurting liquid or slimy texture. Botulism has no obvious signs, so inspect carefully.
Why leave headspace when canning broth?
Headspace allows room for the broth to expand as it heats in the canner. Too little headspace risks broth boiling out. Too much leaves oxygen that deteriorates quality over time. 1 inch is ideal.
Can you reuse broth from cooking a turkey?
Yes, this flavorful broth is ideal for canning. Strain it through a mesh strainer to remove solids first. Skim off excess fat before filling jars. Reusing broth is an excellent way to get more value from your holiday turkey!
Final Tips for Canning Turkey Broth
Canning turkey broth is simple, safe and very rewarding when you follow proper procedures. Always use USDA-approved recipes and modern canning methods. Steam pressure canners and new two-piece vacuum lids ensure safe, shelf-stable canned goods.
As with any canning, focus on maintaining clean equipment, sanitized jars and meeting processing times and pressures exactly. This eliminates any margin of error or risk of spoilage.
Home canned turkey broth tastes amazing and provides incredible convenience in the kitchen all year long. With a well-stocked pantry of broth, you’ll be ready to whip up delicious soups, stews and sauces anytime. Enjoy your very own canned turkey broth!
Step 3: Strain and Chill to Separate the Fat
Let the stock cool, remove the larger bones, and strain the stock through a fine-mesh sieve into a large container. Discard the bones and solids. Let the stock cool, and then refrigerate overnight. Once the stock cools in the refrigerator, the fat will rise to the top.
Don’t let the stock cool at room temperature for more than 2 hours. To cool the stock quickly before refrigerating, place the container in an ice-water bath. Change the water as needed to keep it cold, and let the stock cool until it is lukewarm. Then dry the container and place in the refrigerator overnight.
Step 2: Make the Stock
Roast the bones and vegetables in the oven until the bones brown. Use tongs to transfer the bones and roasted vegetables to the large stockpot.
Add 1 cup of water to the hot roasting pan to deglaze the pan. As the water steams, scrape the pan with a wooden spoon to release the flavor infused brown bits stuck to the bottom of the pan. Pour the liquid into the pot.
Add the herbs, black peppercorns, remaining water, and simmer on low for at least 2 hours to extract flavor from the bones.