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!
Prep Time5 minutesmins
Cook Time12 hourshrs
Total Time12 hourshrs5 minutesmins
Course: Soup
Cuisine: American
Keyword: How to Make Turkey Bone Broth, how to make turkey stock, instant pot turkey broth, instant pot turkey stock, turkey broth recipe, turkey stock recipe
5cupsveggie 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 and transfer to the fridge.
After it has been in the refrigerator and fully cooled, a layer of fat will develop on the top of the stock. You can use a spoon to remove it prior to storing in the fridge or freezer.
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.