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ladle of turkey stock in a pot

Turkey Bone Broth

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  • Author: Megan
  • 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

Units Scale
  • 1215 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
  • 34 sprigs of rosemary, torn
  • 45 sprigs of thyme, torn
  • 3 bay leaves
  • 1012 whole peppercorns
  • 5 quarts of water

Instructions

  1. 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.
  2. Bring to a boil over high heat and then reduce to a simmer.
  3. 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.
  4. Skim off any fat, if desired and allow to cool to room temperature.
  5. You can store cooled turkey stock by either freezing flat in zip top bags, or in jars in the fridge.


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