Taste the true spirit of Thanksgiving with our premium bone broth made from left over turkey. Our broth, made with flavorful herbs, aromatic vegetables, and slow-simmered turkey bones, is a filling and nutritious addition to any meal. A healthier addition to your kitchen, our turkey bone broth is great for sipping on its own or boosting your favorite recipes. Learn how to boil that golden carcass with flavorful veggies and herbs to create a great soup, stew, and risotto base.

Welcome to the world of delightful homemade goodness! Dive into the heartwarming flavors of our turkey bone broth, a kitchen essential that takes you on a culinary journey with every sip. Picture this: the savory essence of slow-simmered turkey bones, mingling with the comforting aroma of fresh vegetables and herbs. It’s not just a broth; it’s a taste of home, crafted to add warmth and depth to your meals.

Imagine a cozy evening, a steaming mug in hand, filled with the wholesome richness of our turkey bone broth. Made with care and free from artificial additives, it’s a simple joy that brings the essence of Thanksgiving to your table. Versatile and delicious, our turkey bone broth is your passport to easy, flavorful cooking, making every meal a celebration of homemade love. Welcome to a world where simplicity meets extraordinary taste!

Reason to love turkey bone broth

  • Rich Flavorful Goodness: Turkey bone broth is a culinary masterpiece that captures the essence of roasted turkey, creating a rich and flavorful liquid gold. The slow-simmering process extracts the savory goodness from the bones, resulting in a broth that adds depth and warmth to any dish.
  • Nourishing and Wholesome: Packed with nutrients and collagen derived from the bones, turkey bone broth is a nutritional powerhouse. It provides a natural boost for your immune system, supports joint health, and contributes to overall well-being. Sip on a cup of turkey bone broth, and you’re not just enjoying a delicious beverage – you’re nourishing your body.
  • Versatility in the Kitchen: Elevate your cooking with the versatility of turkey bone broth. Whether used as a base for soups, stews, or risottos, or simply enjoyed on its own, this broth enhances the flavor profile of a variety of dishes. It’s a secret weapon for home cooks looking to infuse their meals with a touch of homemade goodness.
  • Homemade Goodness, Minus the Hassle: Making turkey bone broth at home allows you to enjoy the goodness of a homemade staple without the hassle. It’s a simple and cost-effective way to incorporate a burst of flavor and nutrition into your meals, ensuring that even the busiest of schedules can accommodate a touch of culinary warmth.
  • Free from Artificial Additives: When you choose turkey bone broth, you’re opting for a wholesome option free from artificial additives and preservatives. It’s a clean and natural addition to your kitchen, aligning with a desire for pure, unprocessed ingredients in your daily meals.

Ingredients to make turkey stock

  • Turkey Carcass: pick off as much of the meat as possible from the turkey carcass. I usually can get another 3 or 4 cups of meat.
  • Turkey neck: If you have it, if not, that’s ok
  • Giblets: if you have them, if not that ok too
  • Leftover turkey drippings: If you don’t have the drippings left, I will sometimes add leftover gravy because, let’s be honest, most of the drippings go into the delicious gravy.
  • Onion: I like to quarter my onions, but you can put them in whole.
  • 4 Garlic cloves: I like peeling the garlic and then smashing it with the side of a knife.
  • Large Carrots: I like to cut them into a few pieces.
  • Celery: cut the celery sticks into three pieces, and I like to throw in the celery leaves.
  • Parsley: Fresh is best, but dried works well too.
  • Sage: Fresh is best, but I usually use dried.
  • Rosemary: I like to use it fresh, but dried works well too.
  • Thyme
  • Bay Leaves
  • Whole Peppercorns

How to make turkey stock

  • Gather Ingredients: Collect turkey carcass, vegetables (onions, carrots, celery), garlic, and herbs (thyme, parsley). This is the foundation for a flavorful stock.
  • Roast the Bones: For richer flavor, roast the turkey carcass in the oven until golden brown. This step adds depth to your stock.
  • Simmer with Veggies: In a large pot, combine the roasted carcass, chopped vegetables, garlic, and herbs. Cover with water and bring to a gentle simmer.
  • Skim the Surface: As the stock simmers, skim off any foam or impurities that rise to the surface. This ensures a clear and clean broth.
  • Slow Simmering Magic: Let it simmer on low heat for a few hours. The slow cooking allows the flavors to meld, creating a rich and aromatic turkey stock.
  • Strain and Store: Once simmered to perfection, strain the stock to remove bones and vegetables. Store the liquid gold in containers for future use.
  • Cool and Refrigerate: Allow the turkey stock to cool before refrigerating or freezing. Use it as a base for soups, sauces, or any recipe that calls for a boost of savory goodness.
turkey stock 1

How to use Turkey Stock

  • Soups and Stews: The most classic use of Turkey stock is as a base for soups and stews. Add vegetables, leftover turkey, and your favorite herbs to create a hearty and flavorful soup.
  • Gravies: Make rich and savory gravies by using turkey stock as the liquid component. Perfect for drizzling over roasted meats, mashed potatoes, or stuffing.
  • Risotto: Replace water or regular broth with turkey stock when making risotto. The rich flavor adds a depth that complements the creamy texture of the dish.
  • Cooking Grains: Enhance the taste of rice, quinoa, or couscous by cooking them in turkey stock instead of water. This infuses the grains with a delicious savory undertone.
  • Braising Meat: When braising meats, such as chicken or pork, use turkey stock to add moisture and flavor to the dish. It creates a luscious sauce as the meat cooks.
  • Sauces and Reductions: Reduce turkey stock on the stove to create concentrated sauces for poultry or other meats. This method intensifies the flavor and adds a gourmet touch to your dishes.
  • Cooking Vegetables: Instead of boiling vegetables in plain water, cook them in turkey stock to impart a richer taste. It’s a simple way to elevate the flavor of your side dishes.
  • Marinades: Use turkey stock as a base for marinades, especially for poultry or other meats. The flavors will penetrate the meat, adding a delightful twist to your dishes.
  • Casseroles: Incorporate turkey stock into casseroles and baked dishes to enhance the overall flavor. It works well in dishes like stuffing casseroles or baked pasta.
  • Reheating Leftovers: When reheating leftover turkey or other dishes, use turkey stock instead of water to maintain moisture and inject extra flavor.

Remember, the versatility of Turkey stock makes it a kitchen essential. Feel free to get creative and experiment with different recipes to discover your favorite ways to use this flavorful liquid gold.

Tips and Suggestions

  • Roast for Depth: Roasting the bones before simmering adds depth and richness to the stock. Place them in the oven until golden brown for an extra layer of flavor.
  • Vegetable Variety: Experiment with vegetable combinations for added complexity. Onions, carrots, and celery are classic, but you can also throw in extras like leeks, parsnips, or mushrooms.
  • Aromatics Matter: Garlic, thyme, parsley, and bay leaves are excellent choices for aromatic herbs. Feel free to tailor the herbs to your taste preferences.
  • Simmer Low and Slow: The magic of a good stock lies in the slow simmer. Allow it to bubble gently over low heat to extract maximum flavor from the ingredients.
  • Strain Thoroughly: When straining the stock, use a fine mesh strainer or cheesecloth to remove all solid particles. This results in a smoother and more refined liquid.
  • Portion and Freeze: Divide the cooled stock into portions and freeze in airtight containers. This allows you to have homemade stock readily available for future recipes.
  • Enjoy the Process: Making turkey stock is a labor of love. Enjoy the aroma that fills your kitchen and take pride in creating a versatile base for countless delicious dishes.

Frequently Asked Questions

How long does it take to make turkey stock?

The cooking time for turkey stock is typically 2 to 4 hours. Longer simmering times can enhance the flavor, but it’s essential to strike a balance to avoid overcooking.

Can I freeze turkey stock?

Absolutely! Freeze turkey stock in airtight containers or ice cube trays for future use. It can be stored for up to 3–4 months in the freezer.

Can I make turkey stock in a slow cooker?

Yes, you can make turkey stock in a slow cooker. Set it on low and let it simmer for 6–8 hours for a convenient hands-off approach.

How can I make a quick turkey stock?

If you’re short on time, I would use an instant pot or pressure cooker, the time under pressure will significantly reduce the cooking time.

turkey stock

Turkey Broth

Discover how simple it is to make Turkey Stock from your turkey's bones! All you'll need is a Turkey carcass that has been picked over, as well as some vegetables and herbs that you presumably already have on hand from the turkey.
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Course lunch, Main Course
Cuisine American, asian, international
Servings 12 servings
Calories 60 kcal

Equipment

  • 1 Large Pot
  • 1 slow cooker optional
  • 1 instant pot optional

Ingredients
  

  • 1 12-15 lb Turkey carcass
  • 1 large onion
  • 4 Garlic cloves smashed
  • 2 large carrots Scrubbed, peeled, and quartered
  • 4 Celery sticks quartered
  • 1 bunch Fresh parsley Dried parsley 1/2 tbsp
  • 3-4 springs Fresh rosemary 1/8 tsp dried
  • 5 sprigs thyme 1/2 tsp dried
  • 3 Bay leaves
  • 16 cups water

Instructions
 

  • Place your turkey carcass into a stock pot that will hold 6 quarts, if you're using the giblets, turkey neck dripping or gravy add them here as well.
  • Add the onion, carrots, and garlic. Chop off the ends of the celery with the leaves and add those to the pot.
  • Add a bunch of parsley, half a bunch of sage, 3–4 sprigs of rosemary, and about 5 sprigs of thyme. If you're using dry, add that instead
  • Add 3 bay leaves and 8–10 peppercorns
  • Cover the turkey and vegetables with 4 quarts of water or as much water as you need to submerge your turkey
  • Bring to a rolling boil over high heat. After if it has come to a rapid boil, turn the burner down to just below medium, or wherever you can maintain a low simmer the liquid should be gently moving at all time at all time.
  • Simmer for about 2 to 4 hours, look below if you are wanting to do this in an instant pot or slow cooker.
  • Pour the stock into a colander to separate any meat, veggies and bones
  • Allow stock to cool before moving to an airtight container and placing in the fridge or freezer.
  • Stock can be stored in the fridge for up to 5 days, or in the freezer for about 3 months.

Slow cooker instructions

  • Add all the ingredients to a large crock pot. Cook on low for 10–12 hours. Pick up with the recipe in step 8, when you strain it through a colander.

Instant pot instructions

  • If you are going to do it in the instant pot, you can set it for 120 minutes at high pressure. My instant pot has a soup or stock setting and I set it and then adjust the time.
Keyword broth, soup, stew, stock, turkey
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