After youve made a luscious slow-roasted turkey and picked the bones clean, its time to make turkey bone broth. This version includes guidance for making it on the stove, Instant Pot, or in your slow cooker.
Turkey bone broth is a nourishing, flavorful and incredibly versatile staple that can be easily made at home This tasty broth is made by simmering turkey bones, connective tissue and scraps left over from roasting a turkey to extract their nutrients, flavors and natural gelatin The end result is a rich, golden elixir packed with protein, vitamins, minerals and collagen.
Making turkey bone broth is simple and gratifying. With just a few basic ingredients and tools you can transform turkey leftovers into a health-boosting superfood that can be enjoyed on its own or used to enhance all kinds of recipes. This comprehensive guide covers everything you need to know to make high-quality turkey bone broth from start to finish.
Benefits of Homemade Turkey Bone Broth
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Rich in protein and amino acids: The long simmering time helps extract protein and amino acids like glycine from the turkey bones and connective tissues. This makes the broth great for gut health and recovery.
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Loaded with minerals: Bone broth contains minerals like calcium, magnesium, phosphorus, potassium and silicon leached from the bones. These minerals are in highly bioavailable forms that are easy for the body to absorb.
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High in collagen: Turkey bones, especially the bones with cartilage like wings, feet and necks, are rich in collagen. This imparts many health benefits including glowing skin, joint support and injury healing.
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Gut-healing and anti-inflammatory: Broth contains gelatin and collagen which can help heal a damaged gut lining and reduce inflammation. The amino acid glutamine also promotes gut health.
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Immune-boosting: Nutrients like vitamin A, zinc and selenium in the broth support immune system health. The collagen may also boost immunity.
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Budget-friendly: You can make broth using the entire turkey carcass along with scraps that would otherwise be discarded. It puts waste to good use.
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Adds depth of flavor: Homemade broth has a rich umami flavor lacking in store-bought versions. It makes a flavorful base for soups, stews, gravies and more.
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Customizable and versatile: You can tweak the broth’s flavor with different veggies, herbs and spices. It can be sipped on its own or used in any recipes calling for broth or stock.
Step-By-Step Instructions for Making Turkey Bone Broth
Follow these simple steps for making nourishing turkey bone broth at home:
Ingredients
- Turkey carcass, bones, wings, necks and feet from 1 roasted turkey
- 2-3 quarts filtered water
- 2 carrots, scrubbed and roughly chopped
- 2 celery stalks, roughly chopped
- 1 onion, peeled and quartered
- Handful of fresh parsley
- 2 bay leaves
- 1 tablespoon apple cider vinegar
- 1 teaspoon whole black peppercorns
- Coarse sea salt to taste
Instructions
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Pick the turkey carcass clean. Remove any remaining meat scraps on the bones to use for other dishes. Roast the bones at 400°F for 30 minutes if making broth from an uncooked carcass.
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Place bones in a large stockpot. Add wings, necks, feet and any other bony parts to the pot. Pour in enough water to cover bones by 1-2 inches.
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Bring to a boil then reduce heat. Once boiling, reduce heat to maintain a bare simmer. Skim off and discard any foam or scum that rises to the surface.
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Simmer for at least 6 hours. For maximum extraction, simmer the bones for 8-24 hours. Top off with water as needed to keep bones submerged.
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Add vegetables and herbs. After 6 hours, add the chopped veggies, parsley, bay leaves, vinegar and peppercorns. Simmer 30 mins more.
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Strain the broth. Pour through a fine mesh sieve into a large bowl or pot. Discard solids.
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Cool and skim fat. Transfer broth to the fridge. Once chilled, skim off and discard the solidified fat.
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Store broth. Transfer the defatted broth to mason jars or containers with airtight lids. Keeps 5 days chilled or 6 months frozen.
Tips
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Add a splash of vinegar to help extract nutrients from the bones. Cider or white vinegar works well.
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Keep the heat low to prevent emulsifying the fat and making the broth cloudy. Barely bubbling is ideal.
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Roast vegetables before adding for deeper flavor. Toss carrots, onion and celery in olive oil and roast at 400°F for 30 mins.
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For clearer broth, strain through a cheesecloth-lined sieve or coffee filter after the initial straining.
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Freeze broth in ice cube trays or muffin tins for easy portioning. Pop out cubes and transfer to bags.
Making Turkey Bone Broth in a Slow Cooker
A slow cooker is a hands-off way to make bone broth. Follow the same ratio of bones to water in a 6-quart or larger slow cooker. Cook on low for 12-24 hours. Add veggies in the last few hours. Strain, chill, de-fat and store the broth as above. A slow cooker can run safely unattended overnight.
Flavor Variations for Turkey Bone Broth
The basic broth recipe can be customized with different herbs, spices and vegetables:
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Italian-style – Add tomatoes, basil, oregano, garlic
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Mexican-style – Add chili powder, cumin, oregano, garlic, lime juice
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Asian-style – Ginger, garlic, onion, mushrooms, tamari or fish sauce
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Indian-style – Turmeric, cumin, coriander, cinnamon, cardamom, garlic, ginger
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Moroccan-style – Cinnamon, cumin, saffron, parsley, lemon
Almost any combination of veggies, herbs and spices can infuse the broth with different flavors. Get creative and make your broth your own!
Healthy and Delicious Ways to Use Turkey Bone Broth
Homemade turkey bone broth is endlessly versatile. Here are some nutritious ways to use it:
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Sip it on its own as a warm and comforting drink.
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Use it as the base for soups, stews, chilis, and gravies.
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Cook grains like rice, quinoa or oatmeal in broth instead of water.
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Make a health-boosting broth bowl with veggies and protein.
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Whisk an egg into broth for a nutritious egg drop soup.
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Braise meats and veggies in broth instead of oil or water.
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Use broth to cook beans, lentils or chickpeas from scratch.
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Make a collagen-rich smoothie with broth and fruits/veggies.
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Use as the poaching liquid for lean proteins like chicken, fish or tofu.
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Mix with miso paste for a quick miso soup.
The uses are endless! Turkey bone broth adds nutrition and complex savory flavor to any dish.
Troubleshooting Common Turkey Bone Broth Problems
Making broth is simple but there can be some tricky trouble spots. Here’s how to troubleshoot:
Cloudy or fatty broth – Skim regularly while simmering. Don’t boil vigorously. Strain through cheesecloth.
Broth won’t gel – Simmer longer with more bony parts like feet and wings. Acid helps leach collagen.
Weak flavor – Blend in a bit of Better Than Boullion or salt to taste after straining.
Still has particles – Strain through a coffee filter, cheesecloth or high-quality mesh strainer.
Fast spoilage – Store broth in very clean jars in the fridge. Never let it cool at room temp.
Mold forms – Make sure broth cools fully before refrigerating. Don’t let vegetables touch sides of jars.
Greasy mouthfeel – Chill well and scrape every last bit of fat from the surface before use.
With a few tricks and proper storage, you can troubleshoot any issues that pop up and end up with the perfect batch of turkey broth!
Frequently Asked Questions About Turkey Bone Broth
How much meat should be left on the bones?
Pick the bones as clean as possible of meat scraps before making broth. A small amount left on is ok but avoid large pieces to prevent spoilage.
Is it safe to use the carcass from a store-bought turkey?
Yes, broth made from a store-bought turkey carcass is completely safe. Just make sure to roast it before simmering.
Can I use the turkey neck and giblets?
Definitely! The neck, giblets, wings and feet provide collagen and lots of flavor.
How long does broth last in the fridge or freezer?
Properly stored broth keeps 5-7 days refrigerated or 6 months in the freezer.
Why this recipe works
- Deeply savory with an amber-brown color, its one of the easiest broth recipes you can make.
- Onions, garlic, and fresh herbs give the broth an amazing flavor.
- Youll use a leftover turkey carcass, minimizing food waste to make a budget-friendly broth.
- You can make this turkey bone broth in an Instant Pot, stovetop, or slow cooker.
- This recipe calls for a little wine instead of apple cider vinegar, which gives the broth a better flavor.
- Its nutritious. Turkey bone broth is rich in gelatin and amino acids such as proline, glycine, and glutamine.
- Leftover turkey bones give the broth its flavor, substance, and nutrition. Theyre an excellent source of collagen, which breaks down to protein-rich gelatin.
- White wine adds acidity to the broth and improves its flavor. The acid in wine also helps to break down the collagen in the turkey carcass, resulting in a silky, gelatinous broth.
- Yellow onion and garlic give the broth a deeper flavor, with light, sweet notes that balance the rich umami flavor left by the turkey.
- Herbs give the broth a little brightness. Parsley lends a clean note, while thyme and sage lend a distinctly vibrant flavor. Bay leaves are also a good choice, contributing robust herbal undertones.
If you can boil water, you can make this easy recipe. Its painlessly simple and a foundational culinary technique that can help build confidence in the kitchen. But there are a few things you need to keep in mind to make sure it consistently comes out good every time you make it.
Can I use raw turkey bones?
Yes. If you dont have a leftover turkey carcass, you can roast the raw bones on a rimmed baking sheet for about 20 minutes at 425 F.
Then, add the roasted bones, water, wine, and remaining ingredients to the pot and follow the recipe directions above.
Leg bones, neck bones, wing tips, and feet are particularly rich in collagen and make excellent broth.