Turkey Bone Broth
After you’ve prepped for and made a huge dinner for a lot of company, cooking anything other than microwaving leftovers is a pretty hefty ask. But if you just do one more thing (a pretty low maintenance thing, too!) you’ll save yourself from having to buy chicken/turkey broth for a while.
Besides, you’ve probably got a crisper full of odds and ends. Celery, onion, carrot and herbs that are left from making stuffing and gravy and the turkey itself, right? Wouldn’t it be great to clean ALL that out of your fridge? AND make good use out of the turkey carcass?
Plus, making a batch of this turkey bone broth means that you won’t need to run out and buy any. Just use this for soups or any recipe that calls for chicken broth. Hello, budget friendly!
Storage
I might be weird, but my favorite part of this whole process is the storage. Add one cup of the turkey bone broth to a labeled quart size freezer bag, seal it tightly, and then lay it flat in the freezer until it’s completely frozen. Repeat for the remaining stock, and you can store the bags standing upright!!
Alternatively, you can store this stock in the fridge in sealed jars. Just know that it won’t last as long under refrigeration as it will in the freezer. If you’re using it right away, say to make this FANTASTIC Thanksgiving leftover soup, then you could leave some in the fridge.
But it’s my very strong recommendation to freeze this turkey bone broth. Remember to label the bags/jars/whatever storage item you use!
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Turkey Bone Broth
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Total Time: 4 hours + 5 minutes
- Yield: 7 cups 1x
- Category: Condiments
- Method: Stovetop
- Cuisine: American
Description
Don’t toss your picked over turkey bones yet! Use them (and all your leftover veggies) to make this amazing, flavorful turkey stock.
Ingredients
- 12–15 lb turkey carcass (after any leftover meat has been carved off and removed)
- turkey wing tips (optional, if you have them)
- 1 medium-large onion, peeled and roughly chopped
- 4 garlic cloves, peeled and smashed
- 2 large carrots, roughly chopped
- 1/3 of a head of celery with leaves attached, roughly chopped
- 1/2 bunch of parsley, torn
- small bunch of sage, torn
- 3–4 sprigs of rosemary, torn
- 4–5 sprigs of thyme, torn
- 3 bay leaves
- 10–12 whole peppercorns
- 5 quarts of water
Instructions
- All all of the ingredients to a large (8 quart minimum) stock pot, making sure that the carcass and veggies are mostly covered. It’s okay if a few things are poking above the surface by an inch or so.
- Bring to a boil over high heat and then reduce to a simmer.
- Allow to simmer for 4 hours. After 4 hours, carefully remove the carcass and large vegetable pieces and discard. Strain the stock through a fine mesh sieve or a few layers of cheesecloth into a heatproof container. Discard any removed vegetables or herbs.
- Skim off any fat, if desired and allow to cool to room temperature.
- You can store cooled turkey stock by either freezing flat in zip top bags, or in jars in the fridge.
Equipment
Buy Now β Nutrition
- Serving Size: 1/2 cup
- Calories: 68
- Sugar: 0.8 g
- Sodium: 33.4 mg
- Fat: 2.8 g
- Saturated Fat: 0.7 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 8.6 g
- Cholesterol: 29.2 mg
