Can You Reuse Turkey Bones for Stock? The Ultimate Guide

Making turkey stock from leftover bones is one of the best ways to reduce food waste and get the most out of your holiday bird. But can you safely reuse turkey bones to make stock more than once? The short answer is yes, absolutely!

Reusing turkey bones to make stock multiple times extracts even more collagen, nutrients, and rich flavor. With each batch, the bones give up more of their goodness. This ultimate guide covers everything you need to know about repurposing turkey bones for stock, from safety tips to maximizing flavor.

How Many Times Can You Reuse Turkey Bones for Stock?

You can reuse turkey bones 2-3 times to make stock. After the third use, the bones become quite fragile and tapped out. Two batches are more common.

Here’s a general guideline for repurposing those turkey bones:

• First Stock Make your initial post-Thanksgiving turkey bone stock within 3 days of cooking the turkey. This first batch captures the most concentrated roasted turkey flavor.

• Second Stock: Make a second stock within 4 months of refrigerating the bones or within 6 months of freezing the bones. The second stock will be lighter in color and flavor.

• Third Stock (optional): At this point, the bones are pretty well extracted, but you can eke out a third very light stock if you want. Only hearty bones like the femur may have a little left.

If you follow proper storage guidelines (more below), reusing bones for even 2 batches of turkey stock is completely safe. Getting every last bit of use shows respect for the turkey that became your delicious holiday meal.

Can You Make Stock from a Raw Turkey?

Absolutely! Bones from a raw turkey make very nice stock with a cleaner, purer flavor than roasted.

If you purchase a whole raw turkey just to make stock, here are a few tips:

• Roast the bones at 400°F for 20 minutes before making the stock. This improves flavor and color.

• Add aromatic veggies and herbs to the stockpot to boost the flavor.

• Simmer the stock for 8-12 hours to extract more collagen from raw bones.

Raw turkey bones also work beautifully when combined with your roasted turkey carcass. The raw bones replenish some of the collagen that was cooked out of the roasted ones. It makes a well-rounded stock.

How Long Does Turkey Stock Last in the Fridge or Freezer?

Proper storage is crucial for food safety when reusing turkey bones. Here are the shelf lives for homemade turkey stock:

• Refrigerator: 5-7 days
• Freezer: 4-6 months

Pack turkey stock into airtight containers with as little air space as possible before chilling in the fridge or freezing. Glass jars or freezer-safe plastic containers work great.

For freezer storage, leave at least 1 inch of headspace in your containers as liquids expand when frozen.

Tips for Making the Best Multiple-Use Turkey Stock

Follow these tips each time you reuse those turkey bones to make the most delicious and nutritious stock:

• Use an acidic starter: Add a splash of vinegar or lemon juice to the cold water before cooking. This helps extract minerals and collagen.

• Do a long simmer: Aim for at least 6 hours of gentle simmering, up to 24 hours. More time equals more nutrients.

• Add fresh aromatics: Onions, carrots, celery, garlic, and herbs provide brightness.

• Skim impurities: Foam and scum rise to the top as it simmers. Skimming helps clarity.

• Add extras for a nutrient boost: Mushroom stems, fresh parsley, whole peppercorns.

• Use the right proportions: 1-2 pounds bones per 3-4 quarts cold water in a large pot.

• Save any meat: After straining, reserve any shreds of meat to add richness to soups.

• Let cool completely: Chilling fully allows fat to separate and congeal for easy removal.

What’s the Difference Between Stock and Broth?

While the terms are sometimes used interchangeably, there is a difference between stock and broth:

• Stock is made by simmering bones to extract collagen, minerals, and nutrients. It has a richer mouthfeel but is generally unseasoned.

• Broth is made from meat and bones and often seasoned with salt, herbs, and vegetables. It has a more refined, finished flavor.

Turkey stock made from reused bones has a subtler flavor each time. Eventually it’s best used as a starter for simmering broths, soups, gravies, or risottos. The first-use stock can go straight to sipping!

Health Benefits of Turkey Bone Stock

Simmering bones to make stock has impressive health benefits thanks to nutrients like:

• Collagen for gut health, skin, hair, nails, and joints
• Gelatin for digestive and immune support
• Minerals like calcium, magnesium, phosphorus
• Glucosamine and chondroitin for bone and joint health
• Hyaluronic acid for skin hydration and elasticity
• Amino acids like glycine and proline to promote calm and sleep

Sipping mineral-rich turkey bone broth provides hydration and nutrition in a comforting, feel-good cup. It’s nature’s supplement from nose to tail eating.

Uses for Multiple-Batch Turkey Stock

Don’t let that turkey stock go to waste! Here are delicious ways to use up every batch:

• Turkey noodle soup
• Turkey and wild rice soup
• Turkey pot pie
• Risotto
• Gravy
• Savory bone broth sipping broth with garlic, ginger, turmeric
• Cooking rice or quinoa
• Making a turkey stew or chowder
• Braising vegetables
• Basting turkey, chicken, or pork
• Reducing as a rich sauce glaze

With proper storage, you can continue extracting incredible flavor and nutrition from those turkey bones for months. Make stock then sip, cook, and soak in the benefits!

Frequently Asked Questions

How long should you simmer turkey bones to make stock?

For the best extraction of nutrients from bones, simmer stock for at least 6 hours and up to 24 hours. Long, gentle cooking is key.

Can you reuse turkey bones after making soup?

Absolutely! Strain out any meat or veggies from your soup, and put the bare bones back into the pot with fresh water to start a new batch of stock.

What’s the best way to store reused turkey bones?

After using, pick any remaining meat off the bones. Rinse bones and store in an airtight bag in the freezer until making your next batch of stock.

Is it safe to reuse turkey bones from a carcass that sat out?

It’s not recommended. For food safety, only reuse bones from a fresh, refrigerated carcass within 3-4 days.

Can you make turkey stock from frozen bones?

Yes! There is no need to defrost bones first. Place them frozen into the pot and cover with cold water. Then simmer as usual.

Conclusion

Reusing turkey bones to make multiple batches of homemade stock is an easy, budget-friendly way to get the most nutrients and rich flavor out of your holiday bird. With proper storage between uses, you can safely make up to three batches of stock. Follow these tips and use your turkey stock in all kinds of delicious dishes. Your Thanksgiving turkey can keep giving in ways you never expected!