For many years, I’ve been making turkey stock from our leftover roasted turkey meals. It’s a simple way to create a flavorful and nutrient-rich base for turkey noodle soup, turkey pot pie, or for adding flavor to cooked rice.
You can make this stock and use it for any recipe that calls for chicken broth or stock. You might even want to try it as a substitute for vegetable broth too, since this recipe uses carrots, celery, and onions.
Slow-cooking the turkey carcass along with the vegetables, herbs and a few spices creates a savory flavor that’s better than any store-bought stock.
To learn how to can this turkey stock after you make it, read How to Pressure Can Turkey Stock.
The holidays are a time for enjoying delicious food and spending quality time with friends and family. Once the big meal is over many cooks are left with a turkey carcass and wonder what to do with it. Instead of tossing it in the trash, put that turkey skeleton to use by making your own broth!
Homemade turkey broth is simple to prepare and yields fantastic flavor. Simmering the bones extracts nutrients like collagen, gelatin, minerals and other compounds that store in the bones, skin, cartilage and tendons. This natural extraction process is what gives the broth its rich body and savory taste.
With just a few basic ingredients and minimal hands-on effort, you can transform the leftover turkey frame into quarts of nutritious, delicious broth Read on to learn exactly how to make turkey broth so you can put those bones to good use
Benefits of Homemade Turkey Broth
Before diving into the recipe, let’s first go over some of the key benefits of homemade turkey broth:
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Full of nutrients and health-promoting compounds – Bone broth contains collagen, amino acids, gelatin, minerals like calcium and magnesium, and more. These nutrients support gut health, immunity, joints and skin.
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Adds rich, savory flavor – Simmering the turkey carcass extracts tons of flavor from the bones, cartilage and meat This adds a deep, savory taste.
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Versatile ingredient – Use turkey broth anywhere you’d use chicken broth. It’s great for soups, stews, gravies, sauces, risotto, cooking grains and more.
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Sustainable – Don’t waste the turkey bones and skin after the holiday meal. Repurpose them into nourishing broth.
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Economical – Make broth using the bones you have instead of buying cartons or cans from the store. It’s very budget-friendly.
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Customizable – Choose your own aromatics like onions, celery, carrots, herbs and spices to infuse the broth with personalized flavors.
Now that you know just how great homemade turkey broth can be, let’s go over the simple process of preparing it.
How to Make Turkey Broth
Making your own turkey broth is a hands-off process but does require some time for simmering. Plan for about 2 hours of simmering time.
Ingredients
- 1 whole turkey carcass (bones, skin, any meat attached)
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery ribs, chopped
- Fresh parsley
- 8 cups cold water
- 1 Tbsp salt
- 1 tsp whole black peppercorns
- Bay leaves, other herbs (optional)
Directions
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First prep the turkey carcass by cutting it into a few large pieces using a knife or kitchen shears. This allows it to fit better in the cooking pot. Rinse the bones.
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Add the turkey bones, onion, carrots, celery, parsley and any other vegetables to a large stock pot.
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Pour in the cold water until all the ingredients are fully submerged. The water should cover everything by a few inches.
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Bring the pot to a boil over high heat. Once boiling, immediately lower to a gentle simmer.
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With a spoon, skim any scum or foam that rises to the top. Add the salt, peppercorns, bay leaves and any other seasonings.
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Simmer the broth uncovered for 1.5-2 hours. Keep the heat low so the liquid barely bubbles.
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Turn off the heat and allow the broth to cool slightly. Strain it through a mesh sieve into a large container.
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Discard the solids. Allow the broth to cool fully before refrigerating it overnight.
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The next day, scrape off the hardened fat layer from the top. Portion the turkey broth into storage containers.
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Refrigerate for up to 1 week, or freeze for several months.
And that’s it! With just 20 minutes of hands-on prep and a couple hours of simmering time, you’ll end up with quarts of amazing homemade turkey broth to use in all sorts of recipes.
Tips for the Best Turkey Broth
Follow these tips to extract the most flavor and nutrients from your turkey bones:
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Always start with cold water and gradually heat to a gentle simmer. This draws the minerals and collagen out of the bones and helps keep the broth clear.
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Add an acid like vinegar or lemon juice – this aids in extracting the nutrients from the bones.
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Simmer bones for 1.5-2 hours, or up to 4 hours for a super concentrated broth.
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Keep the heat low and bubbles minimal. High heat can make the broth cloudy.
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Use younger, high quality bones rather than older bones. They have the best flavor and nutrition.
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Blend the strained broth for an ultra smooth, velvety texture.
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Let broth cool fully before storing it to prevent bacteria growth.
What to Do with Turkey Broth
Homemade turkey broth is endlessly versatile in the kitchen. Here are some delicious ways to use up your broth:
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Turkey Noodle Soup – An easy, comforting soup made with egg noodles, veggies and shredded turkey meat.
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Turkey and Wild Rice Soup – Cook wild rice right in the broth for added flavor.
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Turkey Pot Pie – Make a roux-thickened gravy as a sauce for your pot pie.
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Thanksgiving Leftovers Casserole – Moisten bread cubes in broth and bake into a savory casserole.
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Risotto – For more flavor, use broth to cook the rice instead of plain water or stock.
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Cooking grains and beans – The broth gives a savory depth of flavor.
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Braised vegetables – Braise fall veggies like Brussels sprouts in the rich turkey broth.
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Gravy and sauces – Use broth to make the most delicious gravy ever!
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Brine turkey – Before roasting another bird, brine it overnight in a salt and broth solution.
FAQs
Still have some questions about making turkey broth at home? Here are answers to some frequently asked questions:
Can I use raw or cooked bones to make broth?
Either raw or cooked bones will work. Raw bones provide more nutrition, while cooked bones have more roasted flavor. Use a combination of both for the best results.
Is there a difference between turkey broth and turkey stock?
There’s no major difference. Turkey broth is made by simmering bones in water with aromatics. Turkey stock is the same, just using only bones. The terms are often used interchangeably.
How long does turkey broth last in the fridge or freezer?
Properly stored, turkey broth will keep 5-7 days refrigerated and 4-6 months in the freezer.
What if I don’t have a whole carcass?
You can still make broth with any leftover turkey wings, legs, necks or backs. The more bones, the better!
Can I can the broth for longer storage?
Yes, you can safely can turkey broth if you follow an approved pressure canning method to kill any bacteria. Otherwise, stick to freezing.
Should I add vegetables?
It’s optional, but veggies like onion, celery, carrots add extra flavor and nutrients. Strain them out after simmering.
Put Those Turkey Bones to Good Use
Now that you’re a pro at making turkey broth, you’ll never waste those holiday bones again! With this simple yet flavorful homemade broth on hand, you’ll elevate soups, grains, braised meats and more all season long.
Crockpot Homemade Turkey Stock
- 1 6 qt. Crockpot
- 1 Knife and Cutting Board
- 1 Large Fine Kitchen Strainer Optional: funnel and cheesecloth
- 4 Quart Jars Optional: heat-tolerant food storage container
- Misc. Measuring Spoons and Cups
- 1 Roased turkey carcass Meat removed
- 2 Carrots Coarsly chopped
- 3 Stalks of celery About 1 cup, coarsly chopped
- 1 Large sweet onion Coarsly chopped
- 1 tbsp coarse sea salt
- 1 tbsp Fresh ground pepper Optional: 10 peppercorns
- 1 Bay leaf
- 2 tsp Ground poultry seasoning
- 2 tsp Apple Cider Vinegar Optional: lemon juice
- Water Enough to cover ingredients in crock pot
- Put your turkey carcass, vegetables, herbs, spices and vinegar into the crockpot.
- Pour in enough water to cover. Put on the lid.
- Set the crockpot to low and cook for 12 – 16 hours.
- Allow the stock to cool about 20 minutes for easier handling.
- Strain bones, vegetables and other solids.
- Store up to 1 week in refrigerator. Freeze up to 6 months, or pressure can to store up to 1 year.
- This recipe can also be used to make chicken stock too. Simple replace the turkey carcass with 1-2 roasted chicken carcasses.
- Using vinegar is optional, but the acid from the vinegar helps bring out the nutrients from the bones while cooking.
- Substitute poultry seasoning with finely chopped fresh herbs: 3 Tbsp sage, 2 tbsp thyme, 2 tbsp rosemary, 1/2 tsp celery seed.
- If you have chlorinated water, boil it for 20 minutes, or leave sitting on the cupboard 24 hours before using.
- Don’t use the turkey liver in your stock. It will taste like liver stock! It’s okay to use the neck, gizzard, and heart.
- Read How to Pressure Can Turkey Stock to preserve for later.
I recommend at least 8 hours to get the best flavor and some nutrients from the bones. Cooking a good 20 -24 hours will release more nutrients into the broth and give it time to blend the flavors.
No, it is optional. However, it does assist (along with the heat) the pulling of nutrients from the turkey bones.
Turkey stock is difficult to find in stores. It’s a unique flavor similar to chicken and can enhance the taste of dishes you prepare. It’s also a frugal way to make more of what you’ve got. Learning to make stock opens improves your cooking expertise. You can move from making stock to bone broth. The skill is the same for making any broth: poultry, pork, or beef.
Here’s my simple method for making homemade turkey stock.
1 Turkey Carcass
Let’s start with one leftover roasted turkey. Any size will do.
Before you add the carcass to your crockpot, remove any meat you wish to serve for another meal. I usually remove the legs and thighs, and cut off the breast meat when serving the turkey. If you debone the legs and thighs before serving, save the bones to put in the crockpot too. That leaves the rest of the carcass for making stock.
I’ll also add the heart and gizzard to the crockpot. These organ meats are full of nutrients and I consider the heart the most flavorful part of a turkey. The liver has too strong of a flavor, so don’t use it for stock. I cook the liver in a pot of water for about 20 minutes then give my cats a treat!
You can also use chicken or other poultry with this recipe. If you plan to pressure can your stock, use two whole chicken carcasses to get the best flavor and bone nutrients.
Carrots, Celery, Onions
Honestly, I’m one of those home cooks that just throws things together and says, “yeah, that looks good.” But a balanced amount of veggies will enrich the taste, yet still allow the meaty turkey flavor to come through.
Coarsely chop the following:
2 large carrots – for a touch of sweetness and color
3 stalks of celery – or – 1 cup of celery heart and inner leaves, the nice yellow-green leaves. I find the leaves add a stronger celery flavor to the stock.
1 large sweet onion – I like yellow sweet onions, but use whatever bulb onion you usually cook with.
Vinegar
I prefer to use 2 teaspoons of apple cider vinegar with the “mother,” but you can use any acidic liquid including lemon juice. It’s the acid that helps break down the bones to release collagen, amino acids, proteins, and other nutrients.
Herbs and Spices
- 1 Tablespoon coarse sea salt
- 1 Tablespoon fresh ground pepper or 10 peppercorns
- 1 bay leaf
- 2 Teaspoons of ground poultry seasoning
I prefer simple and easy, so I almost always use dried herbs instead of fresh. If you prefer fresh herbs, I’ve always had good results with this combination:
- 3 Tablespoons finely chopped sage
- 2 Tablespoons finely chopped thyme
- 2 Tablespoons finely chopped rosemary
- ½ teaspoon celery seed
- ½ teaspoon finely ground black pepper
Water – Enough to fill the crock pot to the top once you’ve added all the other ingredients. If you’re not canning it, just add enough water to cover the bones. This will create a greater concentration of flavor and nutrients.
If you have chlorinated tap water, use filtered water instead. If you must use chlorinated tap water, boil it first separately for 20 minutes to release the gasses and let the chlorine evaporate.
- 1 6-quart crockpot
- Knife and cutting board
- Measuring spoons and cups
- Large kitchen strainer or sieve
- 3–4-quart jars or similar containers to store the finished broth
Now that you have all the ingredients gathered, put the carcass into the crockpot, only breaking into smaller chunks if needed to fit with the cover on.
Next, add the vegetables and sprinkle with herbs and spices.
Add water until the crockpot is full to the top.
Cover, and cook on LOW for 12-16 hours. You can cook it a good 24 hours if you like. When making bone broth, I cook the bones about 24 – 36 hours. However, longer than 24 hours for stock will overcook the vegetables and it will be slightly cloudy even after straining.
Cool the stock enough for you to comfortably manage. Strain out the bones and vegetables into glass quart canning jars, or whatever type of container you’d like to store the broth. I usually strain the liquid in batches into a 4-cup measuring cup, then using a funnel, pour the broth into the jars.
If I’m going to can the broth, I’ll let it cool first so I can skim off the fat that floats to the top.
The bones and vegetables can be put into a compost if you’re using a hot-compost method. Bones can also be burned if burning is a type of trash disposal method you use. Otherwise, dispose of them in your regular trash system.
The Yield will vary depending on the amount of bones and vegetables in the pot and the size of your crock pot. Using a 6-quart slow-cooker, I get about 5 quarts of stock.
Store the stock no longer than 1 week in the refrigerator. You can also freeze it after cooling to room temperature. It should store well in a freezer for about 4 – 6 months. Canned stock has a “best” shelf life of one year.
