Before you roast that turkey, plan ahead for the bones. Don’t waste this precious part of the turkey – instead, save them to make turkey stock. Not only will you have a base for soup and sauces for months to come, but you will use every bit of that free-range, organic turkey. Read on for the easy steps.
Turkey stock, also known as turkey bone broth, has become an increasingly popular staple in many kitchens. Simmering turkey bones, meat scraps, and vegetables yields a nutritious, flavorful liquid that can be used as the base for soups, stews, gravies, and more. But is turkey stock actually good for you? In this comprehensive guide, we’ll explore the components, preparation, health benefits, and proper usage of homemade turkey stock.
What Is Turkey Stock?
Turkey stock is made by simmering turkey bones, wings, feet, necks, and carcasses in water for an extended period of time. This long cook time allows the collagen and nutrients to be released from the bones and cartilage into the water, resulting in a rich, concentrated and protein-packed turkey broth.
The main components of turkey stock are:
- Turkey bones, carcasses, necks, wings, feet
- Water
- Vegetables like carrots, celery, onions
- Herbs like parsley, thyme, rosemary
- Apple cider vinegar or lemon juice
Turkey stock is different from turkey broth in that it contains no meat, only bones. It is also unseasoned, allowing it to be versatile for cooking. The long simmering time gives homemade turkey stock more body and minerals compared to commercial broths.
The Health Benefits of Turkey Stock
Drinking homemade turkey bone broth made from real bones offers a variety of science-backed health benefits
1. Supports Joint Health
Turkey bones contain collagen, which seeps into the stock during simmering. Consuming collagen has been linked to reduced inflammation and pain relief for joint conditions like arthritis. The collagen may also help rebuild cartilage in the joints.
2. Boosts Immunity
Turkey stock provides minerals like zinc, selenium, and phosphorus which support immune cell function. The amino acids in the stock also strengthen the immune response.
3. Promotes Gut Health
The gelatin in turkey stock can coat and heal the GI tract. It may improve gut permeability, soothing issues like leaky gut. The minerals also create an optimal environment for healthy gut bacteria.
4. Aids Sleep
The glycine and tryptophan found in turkey stock promote better sleep Glycine has calming effects while tryptophan can help regulate the sleep-wake cycle,
5. Supports Injury Recovery
The collagen and amino acids like proline and glycine in turkey stock provide the building blocks for tissue repair post-injury or surgery. The nutrients support healing.
6. Improves Skin Health
Consuming turkey stock may enhance skin elasticity, hydration, and collagen production due to compounds like gelatin, minerals, and amino acids.
7. Eases Digestion
Turkey stock is rich in gelatin which helps digestive issues like acid reflux by protecting and healing the stomach lining. It also increases stomach acid production.
How to Make Turkey Stock at Home
Making nourishing homemade turkey stock is simple. Follow this easy recipe:
Ingredients:
- 1-2 lbs turkey bones/carcass
- 1 onion, quartered
- 3 carrots, halved
- 3 celery stalks, halved
- 5 peppercorns
- 1 Tbsp apple cider vinegar
- 1 bay leaf (optional)
- 2-3 sprigs fresh thyme
- Water to cover
Instructions:
- Place all ingredients in a large stock pot and cover with water by 2 inches.
- Bring to a boil over high heat. Skim any foam from the top.
- Reduce heat and simmer partially covered for 6-24 hours.
- Strain the stock through a fine mesh sieve.
- Allow stock to cool before refrigerating up to 5 days or freezing up to 6 months.
For extra flavor, try roasting the bones before simmering or adding fresh herbs like rosemary and parsley. Veggie scraps can also be tossed in. Simmering longer extracts more nutrients.
Tips for Using Turkey Stock
Homemade turkey stock is endlessly versatile in the kitchen. Here are some great ways to use nourishing turkey broth:
- Drink as a warm, mineral-rich beverage
- Make turkey noodle soup or chicken and rice soup
- Use as the base for gravies and pan sauces
- Cook grains like rice, quinoa or oatmeal in it
- Braise or stew vegetables with it
- Deglaze pans and add flavor to dishes
- Add to risottos and pasta dishes
Turkey stock can be substituted 1:1 for chicken stock in any recipe. For storage, keep turkey broth in a sealed container in the fridge for 3-5 days or freeze for several months.
Frequently Asked Questions
Is turkey stock high in protein?
Yes, turkey stock provides protein from the broken down bone collagen. It contains amino acids including glycine and proline.
How long should you simmer turkey stock?
For maximum extraction of nutrients, simmer turkey stock on low heat for at least 6 hours, ideally 12-24 hours. Longer simmering times yield more collagen.
Can turkey stock be used in place of chicken stock?
Absolutely. Turkey stock can be used interchangeably with chicken stock as a base for soups, gravies, grains, vegetables and more.
Does turkey stock need to be seasoned?
Turkey stock is typically left unseasoned, allowing it to be versatile in cooking. Feel free to season it how you like when using in recipes.
Is turkey stock Keto-friendly?
Yes, turkey stock is very low in carbs and high in collagen protein, making it an excellent choice for low-carb, Keto and Paleo diets. It’s nourishing and satisfying.
How long does turkey stock last in the fridge or freezer?
Refrigerated turkey stock keeps for 3-5 days in a sealed container. Frozen turkey stock lasts for 4-6 months.
Conclusion
Five Reasons to Make Turkey Stock
- Cooking with homemade stock makes you look like a pro – and your food will taste like it, too.
- Bone stock is packed with gelatin which supports skin, hair, joint health and many processes in the body.
- Stock has lots of easily digested minerals, too.
- Stock is called Jewish penicillin for a reason: this is healing food.
- Bone broth is probably the cheapest – when you make it at home – and most nutrient-dense food.