Learn how easy it is to make Turkey Stock from the bones of your Thanksgiving turkey! All you need is a picked over turkey carcass and some vegetables and herbs that you probably already have on hand from cooking your turkey. You are going to love using this flavorful turkey stock in your next soup! Originally posted November 21, 2012.
The people in the apartment above us vacuum about once a week. (It’s pretty loud because the insulation in our apartment building is practically nil.) Every time I think to myself, Are they vacuuming again?? And then I immediately remind myself: Yes Karen, most people vacuum more than once every 3 months like you.
Anyway. Now that you’re feeling so good about yourself compared to me. We have news! We just found out we are having a baby BOY!! I’m still in complete shock. I was convinced it was a girl. (I think I just told myself that because I didn’t want to have to repaint Charlotte’s room.) Also, I thought Charlotte was a boy, so maybe my mother’s intuition is just in a state of perpetual Opposite-Day-ness. We are so excited to have a little boy!
For now I’m focusing on doing some toddler training before the baby gets here. Whose idea was it to let our toddlers sleep on mini trampolines? Charlotte’s favorite thing to do is jump in her crib (which, by the way, makes it not quite as formidable a time-out spot). You would not believe the height she gets. I know she is up from her nap not when she cries, but when I can hear the springs of her mattress getting a workout. One of these days she is going to go sailing over the edge. I should start lining the floor with pillows.
Have you guys decorated for Christmas yet? I broke down over the weekend. There is nothing better than a lit Christmas tree, yes, even the week before Thanksgiving!!
But don’t worry Thanksgiving, I am still SUPER excited about you. I made my first turkey last week, and wanted to get every last bit out of that bird as I could, so I decided to make some turkey stock. It was super easy. Throw everything in a pot and forget about it for a few hours. And man is it good! This stock makes the BEST soup. My favorite is to use the stock to make this Creamy Turkey Wild Rice Soup. Here’s what you’re going to need, hopefully you have most of this stuff leftover from your Thanksgiving shopping!
The holiday season is a time for enjoying delicious meals and quality time with loved ones. But once the festivities wind down, you may be wondering what to do with the leftover turkey carcass. Throwing it in the trash would be wasteful, so why not transform it into a nutritious batch of homemade broth?
Making turkey broth from the carcass is an excellent way to reduce food waste and get every last bit of flavor out of your holiday bird. But to extract the most nutrients and rich, concentrated flavor, it’s crucial to boil the carcass for the right amount of time. So how long do you need to boil a turkey carcass to make broth?
The Answer: Simmer for 4-6 Hours
The ideal boiling time for a turkey carcass is typically between 4-6 hours This allows enough time for the bones, cartilage, meat scraps and other components to break down, releasing their flavors, collagen and nutrients into the broth. Shorter boil times under 4 hours often produce a weak, watery broth lacking in turkey essence And going much beyond 6 hours results in rapidly diminishing returns, with minimal improvement in flavor or quality.
Of course, factors like the size of the carcass can shift the timeframe slightly in either direction. Smaller birds under 10 pounds may only need 2-4 hours, while very large carcasses over 15 pounds can go 6-8 hours But for the average holiday turkey carcass, a 4-6 hour simmer hits the sweet spot for maximizing rich, concentrated turkey flavor
Step-by-Step Process for Boiling Turkey Carcass
Making turkey broth from the carcass involves just a few simple steps
-
Place the Carcass in a Large Pot: Select a stockpot or dutch oven that allows ample room for the carcass to be submerged under water. Avoid crowding too many bones or scraps.
-
Cover with Water: The water should come 1-2 inches above the carcass. About 1 quart of water per pound of turkey carcass is a good starting point.
-
Bring to a Boil: Heat on high until the water reaches a rapid boil. Then immediately lower to a gentle simmer.
-
Simmer for 4-6 Hours: Keep the broth at a lazy simmer between 160°F – 180°F. Check periodically to ensure bones remain submerged, adding more water as needed.
-
Strain the Broth: Pour the broth through a fine mesh strainer to remove bones, skin and veggie debris. Cool and refrigerate.
-
Skim the Fat: Once chilled, scrape off the solidified fat before using the delicious turkey broth!
Tips for Maximizing Flavor
To get the most flavor and nutrition from your post-holiday turkey carcass, keep these tips in mind:
-
Add aromatics like onions, carrots, celery, garlic, and fresh herbs to turbo-charge the broth.
-
Gently simmer; rapid boiling can make the broth cloudy.
-
Skim foam and impurities that rise to the top as it simmers.
-
Avoid adding salt during simmering; better to season later when using the broth.
-
Break up the carcass with a wooden spoon to release flavors from inside bones and joints.
-
Add chicken feet or wings for extra collagen and body.
-
Supplement with other bones like beef marrow bones or oxtails.
-
Re-simmer the carcass for a lighter second batch of broth.
With the proper technique, you can transform the Thanksgiving leftovers into a super-rich and flavorful homemade turkey broth. Get ready to enjoy that glorious from-scratch turkey essence in everything from hearty soups and stews to savory gravies and sauces. Your taste buds will thank you!
Frequently Asked Questions
Still have questions about boiling turkey carcasses for broth? Here are answers to some common queries:
Can I simmer for longer than 6 hours?
Yes, you can safely simmer the turkey carcass for 8-10 hours or longer. But much past the 6 hour mark provides diminishing flavor returns.
What if my turkey carcass is smaller than average?
For smaller carcasses under 10 pounds, reduce boiling time to 2-4 hours. The less dense bones from smaller birds extract flavors faster.
Should I add vegetables to the broth?
Absolutely! Onion, carrots, celery and garlic are classic aromatics that enhance broth flavor. Leafy herbs like parsley, thyme and bay leaves also boost the taste.
Can I use a slow cooker instead of boiling on the stove?
You certainly can use a slow cooker on low for 6-8 hours. Just make sure the carcass is fully submerged throughout cooking.
Is it safe to let the broth cool overnight before straining?
Yes, as long as you simmered it for the full 4-6 hours first. Letting it cool slowly enhances flavor. Just refrigerate within 2 hours.
How long does homemade turkey broth last in the fridge or freezer?
Turkey broth lasts 3-4 days refrigerated and 4-6 months in the freezer. Freeze in airtight containers leaving 1 inch of headspace.
What’s the best way to use my homemade turkey broth?
Some delicious options are turkey noodle soup, pot pie, wild rice soup, stuffing, gravy, risotto, braised vegetables, casseroles and more!
By properly boiling your turkey carcass for 4-6 hours, you can unlock immense flavor and nutrition from this holiday leftover. Transform it into incredible broth for all kinds of recipes. With a bit of time and minimal effort, you’ll have quarts of “liquid gold” stocked up in your freezer. So this holiday season, don’t throw that carcass away – boil up some amazing homemade turkey broth instead!
Turkey Bone Broth FAQs
Yes, the culprit is high heat. A really long simmer time (even up to 4-5 hours) is totally fine, as long as it’s a gentle simmer and not a fast boil. High heat deadens the flavors of all those wonderful herbs. Just as bad, it essentially pulverizes (emulsifies) solids and fat into small bubbles that you can’t separate out of your stock, harming the smooth texture you’re going for and adding unnecessary calories (fat that doesn’t even taste good is not invited to my party). Just keep your heat low and slow and you’ll be good to go.
They’re the same thing, right?? Almost. Stock is: – always cooked from bones – often gels when it cools due from the bone marrow (today’s recipe will gel) – is usually left unseasoned (there is no salt in today’s recipe) – cooks for longer (usually 3-6 hours depending on the recipe)Broth: – can be made from meat without bones – is seasoned with salt – is usually cooked in less than 2 hours
The good news is that you don’t really have to remember any of this. You can use stock and broth interchangeably. Just remember to check the salt level in your final dish when using stock.
How to use Turkey Bone Broth
Homemade Turkey stock is so versatile! You can use it in literally any recipe that calls for chicken broth. If you have leftover turkey from Thanksgiving, you can usually substitute it in place of the chicken called for in the recipe. Turkey and chicken are very similar. I find that turkey stock has an even richer, deeper flavor than chicken broth. It’s so good in any kind of poultry-based soup! See a list of soup ideas down below.