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How to make turkey stock with a turkey carcass. A simple recipe to make homemade turkey broth after Thanksgiving.
The best part of Thanksgiving is the turkey but also the leftovers. The day after Thanksgiving I like to use the turkey carcass to make homemade turkey bone broth. This is a simple recipe that any level cook can make.
So many people throw out the turkey carcass. But don’t throw it out. It’s filled with vitamins and nutrients that make for a great bone broth. If you didn’t make the turkey before you leave thanksgiving dinner ask what they are doing with the bones! Sounds weird but more often then not they will send you home with it.
Make sure to try my turkey noodle soup recipe with your homemade turkey broth.
Turkey broth ingredients
- Turkey Carcass– Save your turkey bones from Thanksgiving
- Water– Tap water is fine.
- Apples (optional)– Adds a nice sweetness.
- Apple Cider Vinegar- helps break down the collagen in the bones.
- Onions, Celery, Carrots– Any vegetables and peels work to add flavor.
- Rosemary, Thyme, Parsley, Sage– Poultry seasoning.
- Garlic– Mince fresh garlic. In a pinch jarred garlic works too.
- Bay leaves– A source of vitamin A, vitamin B6, and vitamin C.
- Salt and Pepper– I prefer freshly cracked black pepper and sea salt.
How to make turkey bone broth
Making turkey broth is simple. In a large pot or a stock pot place the turkey carcass, vegetables, bay leaf and herbs. Fill your pot with water until it is covering the turkey carcass. Add in a splash of apple cider vinegar about a tablespoon.
Bring to a boil then let simmer for at least 2 hours. The longer it simmers the more flavorful it is. Sometimes I let it simmer all day. Skim off the fat that rises to the top.
- 1 Turkey Carcass
- Water (Enough to cover the carcass)
- 2 Celery Ribs
- 2 Onions Quartered
- 2 Carrots
- 1 Apple Quartered(optional)
- 1 Bay Leaf
- 4 Garlic Cloves
- Herbs (Thyme, Rosemary, Sage)
- 2 Tbsps Apple Cider Vinegar
- Salt and Pepper
- Place turkey carcass, celery, onions, carrots, apple, bay leaf , garlic and herbs into your pot.
- Cover completely in water. Add in apple cider vinegar and salt and pepper.
- Let come to a boil.
- Simmer for at least 2 hours. The longer the better sometimes I let it simmer all day. Skim off the fat that rises to the top.
- Remove bones from the stock. I usually use tongs.
- Strain your stock into a bowl. I typically use a metal colander and cheese cloth.
- Let cool for an hour and refrigerate.
If not using in a few days you can freeze it up to 3 months. This stock makes great soup.
Have left over turkey? Homemade turkey stock makes a great base for turkey soup. You can also use it to make gravy or use it in any recipe that calls for broth.
Why add apple cider vinegar to bone broth
When making a bone broth add a splash of apple cider vinegar. The acid helps break down the collagen in the bones. Apple cider vinegar helps draw the nutrients out of the bones as well.
Is turkey stock the same as turkey broth?
Essentially yes. They are both made from boiling down turkey meat. Stock usually includes boiling down the bones as well. Stock and broth have become synonymous for each other.
Making turkey stock because you’re feeling under the weather? Try making this Starbucks medicine ball recipe too.