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 is a great way to make use of the leftover bones and scraps after preparing a holiday turkey dinner. Homemade turkey broth is delicious, nutritious and can be customized to your taste When canned properly, it can last for over a year on the shelf, allowing you to enjoy the flavors of the holidays long after they have passed
Why Can Turkey Broth?
Canning turkey broth has several advantages:
-
Convenience – Canned broth is ready to use in soups, stews, gravies and more. No need to make broth from scratch each time.
-
Flavor – Homemade broth has much more flavor than store-bought. Canning locks in that fresh turkey taste.
-
Nutrition – Broth made from bones is high in nutrients like collagen, gelatin, minerals and amino acids.
-
Economy – Get more value from your holiday bird by using the entire turkey, including the carcass and scraps that would normally be discarded.
-
Storage Life – Properly canned broth can last 1 year or more on the shelf. Enjoy turkey broth long after the holidays are over.
How to Make Turkey Broth for Canning
Making broth for canning is simple:
-
Start with leftovers from a roasted turkey – the bones, meat scraps, skin and pan drippings.
-
Place them in a large pot and cover with water. Add salt, pepper and aromatics like onion, celery, carrots and herbs.
-
Simmer until the bones are soft and the broth is flavorful, about 2-4 hours.
-
Strain the broth through a mesh sieve. Pick remaining meat from the bones if desired.
-
Chill the broth in the refrigerator overnight. The fat will rise to the top and solidify. Scrape off and discard the fat.
-
Reheat the defatted broth just until simmering before canning.
Step-by-Step Canning Instructions
Follow these detailed steps for safe canned broth:
1. Prepare the broth
Start with homemade or store-bought turkey broth. For best flavor, make it yourself from the turkey carcass. Chill overnight and remove the fat before canning.
2. Fill the jars
Ladle hot broth into clean canning jars, leaving 1 inch of headspace. Wipe rims clean.
3. Apply lids & bands
Place lids on jars and screw bands on just fingertip tight. Do not overtighten.
4. Load canner & vent
With rack in bottom, arrange filled jars in canner. Add water if needed. Turn heat to high, vent 10 minutes.
5. Close valve & pressurize
After venting, close valve or add weight to reach required pressure. Let pressure rise, regulate heat to maintain.
6. Process filled jars
Once at pressure, process pint jars 20 minutes, quart jars 25 minutes. Keep pressure constant.
7. Turn off heat, cool & test seals
When time is up, turn off heat. Allow canner to depressurize and cool. Check jar seals are concave.
8. Remove jars & store
If seals are good, remove rings, wash jars and store in a cool, dark place up to 1 year.
Tips for Delicious Canned Turkey Broth
-
Roast the turkey bones and pan drippings before making stock for deeper flavor.
-
Add aromatics while simmering the broth – onion, celery, carrots, peppercorns, parsley, thyme, bay leaf.
-
For a silky texture, add chicken feet or wings when simmering. They contain collagen.
-
For convenience, can broth in both pint and quart sizes. Quart jars are good for large recipes.
-
Add a teaspoon of salt per quart if desired. Salt is for flavor only, not food safety.
-
Substitute Herbamare or other non-bitter salt for regular salt to avoid clouding the broth.
-
For richer flavor, brown the bones in the oven before making broth.
-
Strain the broth through cheesecloth for clearest results. Or use a mesh strainer.
-
Let broth cool completely before refrigerating overnight to allow fat to solidify on top.
-
Any meat picked from the bones can be frozen and used later in soups or casseroles.
-
Add some frozen meat when reheating canned broth for an instant meal.
Processing Times for Canned Turkey Broth
Follow the recommended pressure canning times for best results:
- Pint jars = 20 minutes
- Quart jars = 25 minutes
Increase pressure slightly if canning above 1,000 feet elevation. Use a weighted gauge canner or adjust dial gauge canner.
Always vent the canner for 10 minutes before pressurizing. After processing, allow canner to depressurize naturally. Never rush the cooling.
How Long Does Canned Turkey Broth Last?
Turkey broth that is canned properly using a pressure canner will keep for 12 months or longer. Over time, the broth may start to lose its fresh flavor but it will remain safe to eat if seals stay intact.
Always check for signs of spoilage before use – bulging lids, seepage, off-odors or mold. Discard any jars that show these. For best quality, use within 2 years. Rotate canned broth from oldest to newest.
Delicious Ways to Use Canned Turkey Broth
With a supply of canned turkey broth on hand, you can create quick, comforting meals year-round:
-
Make turkey noodle soup – add egg noodles, vegetables and chopped turkey.
-
Use in savory turkey and rice casseroles or turkey pot pie.
-
Create a creamy turkey and mushroom soup.
-
Make turkey gravy from scratch in minutes.
-
Use in place of water when cooking grains like rice, quinoa or barley.
-
Add to pan sauces, stir fries and braised vegetable dishes.
-
Use as the base for turkey chowders, bisques and stews.
-
Thin with water to make a fast turkey stock for risotto.
-
Pour over shredded cabbage or kale and roast turkey for a warm salad.
Canned turkey broth is endlessly versatile in recipes. Keep jars on hand for quick, nourishing meals all season long.
Frequently Asked Questions
How long should I simmer the broth before canning?
Simmer the broth for 2 to 4 hours, until the bones are soft and the broth has extracted their flavor and gelatin. Avoid boiling or overcooking.
Can I can broth made with the turkey neck and giblets?
Yes, include the neck, giblets and any other turkey parts for a flavorful broth perfect for canning.
What is the best way to skim the fat off the broth?
Chilling the broth allows the fat to solidify on top and make skimming easier. Use a spoon to lift off the layer of fat.
Is it necessary to use a pressure canner for broth?
Yes, a pressure canner is required to safely can broth and achieve a long shelf stable shelf life. Do not use a water bath canner.
How do I know if the canned broth sealed properly?
After cooling, lids should be concave in the center. Test seals by pressing down – properly sealed lids will not flex up and down.
Canning your own turkey broth makes efficient use of leftovers and provides delicious homemade flavor all year long. Follow the proper canning methods for safely preserved and shelf-stable 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.
How to Freeze Turkey Stock
Think about how you will use your turkey stock, and divide it up into usable portion sizes before freezing. If your primary use is for making soups, use larger containers. If you only need a small portion for cooking, consider freezing in muffin tins or ice cube trays first, and then popping them out and storing in freezer bags. Later, you can grab cubes as you need for meal prep.
To freeze the turkey stock, make the stock as described in the recipe, chill in the refrigerator overnight so the fat can separate, scrape off the fat the following day, and divide into the freezer containers of your choice. Don’t be alarmed if the stock has turned into jelly in the refrigerator. It’s completely natural, and is caused by the collagen in the bones. The stock will turn back into liquid when heated.
- Storage Containers: Stocks can be frozen in freezer storage containers. Divide the cooled stock into each container, and leave at least a 1-inch headspace to allow for the liquid to expand. Date, label, and stack the containers in the freezer for up to a year.
- Zip-top Freezer Bags: I like freezing stock in quart sized freezer bags because they take up less room in the freezer. Date and label the bags, and let the marker dry briefly before filling. Fill the bags with about 3 to 4 cups of stock, squeeze out the air, and seal. Lay the freezer bags flat on a baking sheet. You should be able to stack 3 or 4 on top of each other before it gets wobbly. Place the baking sheet in the freezer until frozen solid. Once the bags are frozen, they can be stored upright in trays. Use within 12 months for the best flavor.
- Ice Cube Trays: A silicone ice cube tray is handy for dividing the turkey stock into cubes and freezing. Fill the tray with the stock, and place into the freezer until frozen. Once frozen, pop the cubes out and store in a freezer bag for up to a year.