Making your own bone broth is super easy. It’s a great use of leftover turkey and the stock is perfect for soups, casseroles and other recipes.
How I turned my turkey leftovers into this turkey stock recipe
Have you ever made your own turkey stock? Every time I’ve made a turkey (and I’ve made a TON of turkeys) I’ve always thrown away the carcass with a bit of a guilty feeling, but making my own sounded like SO much work.
And what the heck would I make with Turkey Stock? Now of course I love cooking with broths and stocks so I know EXACTLY what I’ll make with the stock!
AND it’s SO easy, and fits naturally into the FEAST clean up. In fact you can use any bones to make this bone broth recipe
You can save the neck and giblets, or toss them. The first time I decided to make the stock I had already thrown both away, but the last few times I’ve kept them and been glad I did!
Just throw them into a gallon sized bag and toss them into the fridge while your turkey cooks.
The best part of making your own stock is that you can toss in just about anything!
It’s kind of fun trying something a bit new each time! But you want to stick with some of the classics, onions, carrots, celery…
EASY PEASY! After we eat our AMAZING Turkey dinner (which I make at least three times a year, this last year 5…) I strip the carcass down as much as I can and get the stock started.
Then we put away leftovers, do dishes, and enjoy the rest of the day!
I leave it simmering until we go to bed, so how long it simmers totally depends on what time we ate! At LEAST 4 hours, sometimes more.
If you’d rather skip my tips and tricks for making your own bone broth, along with links to other leftover turkey recipes and get straight to this delicious turkey stock – simply scroll to the bottom of the page where you can find the printable recipe card.
Is Turkey Stock the same as broth?
Technically stock is made from bones while broth is made from meat and veggies. Because of the long cook time extracting out all the good stuff from the bones Stock has a richer flavor. BUT people tend to use “broth” and “stock” interchangeably.
Can I use stock in place of broth in recipes?
YES! And you can easily swap out this turkey stock or chicken broth or any other broth. It will just change the flavor a little but will totally work.
How long is stock good for?
Left in the fridge the stock will be good for 4-5 days after you strain the fat off. If you leave the fat layer on top and leave it in the back of the fridge it will last 5-7 days. I usually leave enough in the fridge for my turkey and wild rice soup and a turkey pot pie and freeze the rest. It will last 6-9 month in the freezer (depending on how well it’s packaged
How to make your own turkey stock
If you love these leftover turkey recipes as much as I do, I’d love a 5 star review. Be sure to share on social media and tag me if you make it @ashleemariecakes! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!
Here are some recipes that use bone broth!
Creamy Mushroom Soup | Turkey Pot Pie | Turkey and Wild Rice Soup
Creamy White Chicken Chili | Tamales | Chicken and Sausage Gumbo
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Thanksgiving is my all time favorite holiday – It’s all about spending a few days in the kitchen making amazing food. And I’m sharing all my favorite recipes in this downloadable cookbook.
How to make your own Turkey Stock
Making your own bone broth is super easy. It's a great use of your turkey carcass and the stock is perfect for soups, casseroles and other recipes.
5 from 3 votes
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Prep Time: 10 minutesminutes
Cook Time: 4 hourshours
Total Time: 4 hourshours10 minutesminutes
Servings: 24servings
Calories: 7kcal
Author: Ashlee Marie
Ingredients
1Turkey Carcass, neck and giblets
1onionquartered
2celery stalksor a celery base
2carrotor a handful of baby carrots
2shallotsquartered
4-6clovesgarlicsmashed
4bay leaves
8springsany herbs you loveI like sage, parsley, thyme and rosemary if I have them
salt and pepper
24Cwater
US Customary – Metric
Instructions
Place the carcass in a large stockpot, break it in half if you need to
Add everything else and cover it all with water.
Cook over medium heat and bring it to a boil
Turn it down to low and simmer for 4-5 hours (or longer), skimming off any foam that settles on top
Strain the stock and let it sit overnight
Skim the fat off the top and pour into containers. It will be good in the fridge for a week, or you can freeze for 6 months
I add a little vinegar to my stocks to help pull the minerals from the bones, creating a nutrient-rich stock. Place all of the ingredients into a very large stainless steel pot, at least 12-quart, if not larger. You will want to add enough water to just cover the turkey and vegetables.
Storage: Store turkey broth in the refrigerator and use within 4 days. Freezer: Divide the broth into freezer-safe containers (I like to use 16-ounce glass jars) and leave 1/2-inch head space for expansion. Label and date, then freeze for up to 3 months.
Making turkey stock is a great way to use what you have on hand post-Thanksgiving. It's easy and economical: Almost all leftover parts of the bird can be put to use, including the bones, the skin, and small bits of meat attached to the carcass.
Organic turkey bone broth is a powerhouse of nutrients. It's packed with protein, collagen, and essential minerals like calcium and magnesium. What makes it unique is its impressive amino acid profile, which includes glutamine, glycine, and proline.
Then simply top with filtered water until generously covered (about 12 cups / 2880 ml). Next, add in a bit of salt to season the broth (you can add more later). Then add 1-2 Tbsp (15-30ml) apple cider vinegar, which is added primarily as the acidity breaks down the collagen and makes it more abundant in the broth.
But another indispensable bone broth ingredient comes in the form of vinegar, typically apple cider vinegar. You need this, not only for its slight acidic bite, but also to help extract the collagen and nutrients from the bones which give bone broth its richness and depth of flavor.
To ensure your stock doesn't overcook, make sure it simmers over low heat for an extended amount of time. Cooking over a high heat for a long time emulsifies the fat, making it nearly impossible to separate and remove. It also kills the subtle flavors you're looking for from the aromatics.
Stock should always be started with cold water and cooked, uncovered, at a simmer, without ever coming to a full boil. If the stock does boil, some of the fat will emulsify into the liquid, which can make it cloudy. Another reason for cloudiness is that the stock wasn't strained well or at all.
When strained and chilled, the stock should set like jelly, a sign you've done it right. The resulting brown turkey stock will work anywhere a brown chicken stock would be a good choice, given their similar flavors.
Things that *may* make broth bitter (avoid or use in moderation): onion skins, tough or woody herb stems, bitter greens like dandelion or mustard greens, too many bay leaves (more than 1-2), peppercorns, too many celery leaves, brassica or cabbage family trimmings - though we use broccoli stems all the time!
If the recipe you're making is best without a layer of fat on the surface, the most efficient way to remove it is to chill the stock after cooking. This will cause the fat to solidify on the surface, creating a “fat cap,” Mamane says, which can easily be lifted off.
Remove the turkey wings from the oven, and transfer them to a large pot (at least 8 quarts) along with carrots, onions, celery, and whatever herbs you have. Cover with water (at least 10 cups), season with salt (start with one teaspoon and go from there), and bring to a strong simmer.
While bone broth is generally considered safe to consume, there are some potential risks to be aware of. Lead contamination. Some studies show elevated levels of lead in bone broths, which can be harmful to health if consumed in large amounts. Bacterial contamination.
Stock generally uses more meat scraps and bones, while broth typically simmers less scraps and more meat. Both simmer anywhere from 45 minutes – 2 hours, and the options available in most grocery stores are based on a concentrate.
Stock, whether homemade or store-bought, is considered healthier because it's inherently higher in protein and usually contains less sodium per serving than broth.
Bring the stock to a boil over high heat, then turn down to a simmer. Skim off any foam that rises to the surface. Add the vinegar. (It helps draw out nutrients and minerals from the bones into the stock.)
It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings.
Introduction: My name is Horacio Brakus JD, I am a lively, splendid, jolly, vivacious, vast, cheerful, agreeable person who loves writing and wants to share my knowledge and understanding with you.
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