Don’t throw away the bones after roasting a turkey for the holidays or any other time of the year. They can be “upcycled” into a tasty and easy turkey stock that you can use right away or freeze for later.
(This turkey stock recipe could also work for chicken bones, beef bones, and probably pork bones as well. The basic concept is the same, and the freezing method is exactly the same as well. ).
Bone broth is thought to be good for you in many ways, and it’s even better when you make it yourself with organic ingredients and cooking tools that don’t use plastic. It’s a great way to reuse animal parts that would otherwise end up in the trash, and it might even help your skin stay flexible and your bones stay strong.
You can also save money by making your own broth instead of buying it in a can or box. Plus, bottled and canned broth creates more waste for our landfills.
The holidays are a time for coming together with family and friends, celebrating with festive meals and traditions. The crown jewel of many holiday tables is a beautifully roasted turkey. As the centerpiece of the meal, much time and care is put into preparing the perfect bird. But what do you do with the leftovers after the meal is over? Don’t throw those bones away! Reusing turkey bones to make stock is easy, frugal and can add flavor to dishes year round.
Why Make Turkey Stock from Bones?
There are many benefits to making your own turkey bone stock
- Sustainability – Reduces food waste by reusing bones that would otherwise be discarded
- Cost savings – Stock is inexpensive to make at home versus buying pre-made
- Flavor – Real, homemade turkey stock has richer flavor than store-bought stocks
- Versatility – Turkey stock can be used as the base for soups, stews, gravies, risotto, etc.
- Nutrition – Turkey bones release minerals like calcium, phosphorus and magnesium into the stock
Stock made from the turkey carcass uses ingredients you already have on hand. All it takes is some aromatics like carrots celery and onions simmered for several hours to extract the nutrients from the bones. This simple process makes for a ingredient that boosts the flavor of any dish.
Step-by-Step Instructions for DIY Turkey Stock:
Making your own turkey bone stock is simple. Follow these easy steps for rich, golden stock
Ingredients:
- Turkey carcass and bones
- Vegetable scraps (carrots, celery, onion)
- Herbs (thyme, parsley, bay leaf)
- Water
- Salt and pepper
Method:
- Pick the turkey carcass clean of any meat and reserve for another use.
- Place bones in a large pot and cover with water by a few inches.
- Bring the water to a boil then reduce to a simmer.
- Add chopped celery, carrots and onion. Add any fresh herbs.
- Gently simmer for 4-6 hours, skimming foam and fat that rises to the top.
- Allow stock to cool slightly then strain through a mesh sieve.
- Pick out any small bone fragments.
- Season stock with salt and pepper to taste.
- Let cool completely then refrigerate until fat solidifies. Remove fat layer before use.
- Use stock within 5 days or freeze for later use.
That’s all there is to it! With just a few basic ingredients and minimal hands-on time, you’ll have quarts of rich homemade turkey stock.
Creative Uses for Turkey Stock:
Turkey stock is endlessly versatile in the kitchen. Here are just a few ways to use up your homemade stock:
- Braise tough meats like pork shoulder or beef chuck in stock for tender, fall-apart texture
- Make a savory pot pie topped with puff pastry using turkey meat and stock
- Simmer beans or grains like rice, farro or barley in stock for added flavor
- Use as the poaching liquid for chicken, fish or vegetables
- Thin with cream or milk for a quick turkey soup base
- Turn into gravy by whisking in a roux of butter and flour
- Substitute for water when cooking winter squash, potatoes or roots veggies
- Freeze into ice cubes to add quick flavor to pan sauces or sautéed greens
With your homemade turkey stock on hand, you’ll find the possibilities are endless. It’s a cooking staple that boosts the flavor of any dish it touches.
Answering Common Questions about Turkey Bone Stock:
If you’ve never reused bones to make stock before, you may have some questions on the process. Here are answers to some frequently asked questions:
How long can you keep turkey stock? Properly stored in the refrigerator, turkey stock will keep for 3-5 days. Frozen, it lasts 4-6 months.
Can you reuse turkey bones more than once? You can reuse turkey bones 1-2 additional times to continue extracting flavor. The second batch won’t be as rich.
What spices go well in turkey stock? Classic aromatics like onions, carrots, celery, parsley, thyme and bay leaf. Avoid strong spices that will overpower.
Does turkey stock need to be simmered for hours? Yes, long simmering times are key. This allows the collagen and nutrients to fully release from bones.
Is it safe to use the turkey neck in stock? Absolutely. The neck has tons of collagen for a rich, silky mouthfeel when cooled.
Can you use a slow cooker to make stock? You can, on low for at least 6-8 hours. The stovetop allows you to simmer uncovered though.
Savor the Flavor All Season
When the last of the Thanksgiving leftovers are gone, you’ll be glad you have quarts of homemade turkey stock stashed in the freezer. It takes the flavor of those bones that would otherwise be discarded and transforms it into liquid gold. From soups to stews, grains to greens, turkey stock is a versatile staple. Follow these tips for making the most of your post-holiday turkey bones.
Step #3: Cover with water
I tried to measure out how much water I used and it was at least 8 cups. Basically I just tried to make sure the ingredients were covered.
Before You Begin Making Your Turkey Stock
You may have noticed that your store-bought turkey came with a bag of gizzards and neck pieces. Some people say you should use the gizzards in your broth, but I couldn’t bring myself to do it because they look too gross for my sometimes-vegetarian tastes. But make sure you save that turkey neck! I put mine in a used takeout container and put it in the freezer while the rest of the bird thawed. That way, when it was time to cook it with the rest of the turkey carcass, it was still fresh.
Also, as you’re cooking your big holiday meal, don’t throw away or compost the ends of the vegetables. Instead, rinse them off and put them in the freezer with the turkey neck so you can use them later in the stock. Another way to “upcycle” part of your holiday meal into a second edible item!.