Homemade Turkey Bone Broth is an amazing way to use up every last bit of your roasted turkey. Learning how to make this turkey stock recipe is a very simple, sustainable, and affordable process!
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Everyone knows that the best part of making an amazing turkey dinner is the delicious and nourishing bone broth you can make from leftovers. Because let’s face it…turkey on its own is kinda boring.
Use any leftover meat for Puff Pastry Turkey Pot Pie, Turkey Casserole with Rice, and Turkey Shepherd’s Pie (which also uses up leftover Fluffy Mashed Potatoes), but the rest of the turkey carcass is about to be transformed into an incredible homemade turkey bone broth.
Can I Make Turkey Stock in the Instant Pot?
Yes, but you’d have to have a large Instant Pot and a very small turkey (or you’ll need to break down the turkey carcass). If those two things are happening, add everything to the Instant Pot insert.
Fill with water to the “max fill” line. Flip the steam release handle to “sealing”. Press manual>high pressure>120 minutes. When it has finished cooking allow it to do a natural release. Given the volume of the liquid in the pot, it may take 30-60 minutes to fully depressurize.
Any questions about this process? Check out this post on Instant Pot for beginners for all the tips and tricks on using your Instant Pot.
While doing my weekly Prep Once, Cook Twice meal prep, I’m often chopping and prepping veggies for multiple dishes. When peeling carrots, chopping onions, or other veggies, I save the “scraps” in freezer bags (I love these reusable silicone ones) for making stock.
How to Store Turkey Stock
How Long Will Turkey Broth Last?
Store your homemade stock in an air-tight container in the fridge for up to four days or six months in the freezer. I find canning jars are the easiest way to store them in the fridge without taking up too much space.
How to Freeze Turkey Bone Broth
There are many options for freezing your turkey stock recipe. You can place cooled stock in a wide-mouth canning jar, leaving 1-inch of space between the top of the stock and the top of the jar. Freeze until solid.
I’m a big fan of freezing in 1-cup Souper Cubes or 2-cup Souper Cubes for when I don’t need a lot of turkey stock for a recipe. You can also freeze in freezer-safe bags or other freezer-safe containers.
Canning Turkey Stock
If you don’t want to freeze your awesome homemade turkey stock, you are able to can it! Follow the steps and instructions in this post on Canning Chicken Broth. The processing time is the same for turkey.
Pro Tips/Recipe Notes
- Bone broth that is cooked at too high of a temperature may produce foam on the top. You can skim that off and discard it to produce a deeper and cleaner stock.
- The fat that you skim off the cooled bone broth can be used for cooking or roasting veggies. You can also discard it.
Amazing Recipes For Using Your Turkey Stock
Turkey Bone Broth
Ingredients
- 1 turkey carcass
- 3 tbsp apple cider vinegar
- 1 tsp black peppercorns
- 3 bay leaves
- 5 cups veggie scraps carrots, onions, and celery {5 cups total, not of each veggie}
- water to cover
Instructions
Stovetop Instructions
- Place all ingredients in the largest stockpot you have. You may need to break down the carcass to get everything to fit. Add herbs and veggies.1 turkey carcass, 3 tbsp apple cider vinegar, 1 tsp black peppercorns, 3 bay leaves, 5 cups veggie scraps carrots, onions, and celery
- Slowly add water until it reaches about 2 inches from the top of your pot. Pro tip: the amount of water will vary depending on the size of your stockpot.water to cover
- Bring it to a boil for 1 minute and then and immediately reduce to a simmer. Cover with the lid, but set it slightly ajar.
- Allow the bone broth to simmer on low for 12 to 24 hours.
- Strain the bone broth through a colander.
- Fill jars or storage containers.
Instant Pot Instructions
- Add everything to the Instant Pot insert.
- Fill with water to the “max fill” line. Flip the steam release handle to “sealing”.
- Press manual>high pressure>120 minutes
- When it has finished cooking allow it to do a natural release. Given the volume of the liquid in the pot, it may take 30-60 minutes to fully depressurize.
- Follow instructions 5-6 in the stovetop instructions.
Slow Cooker Instructions
- Place all ingredients in your slow cooker. You may need to break down the carcass to get everything to fit. Add herbs and veggies.
- Slowly add water until it reaches about 2 inches from the top of your crock. Pro tip: the amount of water will vary depending on the size of your slow cooker.
- Cover with the lid and cook on low for 12-18 hours.
- Follow instructions 5-6 in the stovetop instructions.
Notes
- If you are going to freeze the broth, use only wide-mouth canning jars and leave 1 inch of headspace to allow for the liquid to expand while it freezes. To prevent cracking, make sure the broth has fully cooled before placing it in the freezer.
- Store for up to four days in the fridge or six months in the freezer.
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Question: won’t the glass jars break in the freezer? Can you use freezer bags?
As long as you use wide-mouth jars and leave 1 inch of space at the top of the broth, they won’t break. Don’t put them (still) frozen in hot water or the microwave and they’ll be great.
Yes, you can use freezer bags if that’s what you prefer. Or other freezer containers, etc.
So totally *ALWAYS* cook down the carcass (I don’t like that word) of even bone-in chicken breasts after dinner; or, more typically, the next day. I add the usually wilted carrots from the crisper and a handful of whatever herbs are about-ready-to-wilt and simmer for a little while with water and S&P, then strain. The stock may not be as beautiful as your bone broth, but it is part of my Everlasting Meal philosophy.Â
I love it! And I’m a huge fan of saving the veggies and herbs that are headed for the great crisper in the sky.
For years, I’ve put the turkey bones (along with veggies and herbs I put inside the turkey while it roasts) in my biggest stock pot right after the Thanksgiving dishes are done, and simmered it for hours. By the next morning, I have the stock for Italian Wedding Soup, which I serve at Christmas. I love your idea of saving scraps to add to the stock pot.
I would love to have your Italian Wedding soup recipe! Would you mind sharing it?