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How to make turkey stock or bone broth from the holiday bird leftovers for a nutritious and delicious base for soups and sauces.
Be sure to keep those turkey bones from Thanksgiving because you can make a gallon or two of delicious turkey stock with them! Bone broth is one of the healthiest traditional foods you can make in your kitchen, and using a leftover turkey carcass from a holiday meal is a great way to get started.
Below is the easy recipe for turkey broth as well as a short video demonstration.
How to Make Turkey Broth
Check out the 5-minute video in the recipe below where I show you how to use leftover turkey bones to make a couple of gallons of turkey stock (aka turkey broth). You can then use it to make healthy soups and sauces through the New Year’s holiday and into January!
If you are wondering what the difference between turkey stock and turkey broth is, this article on broth vs stock explains.
Alternatively, season the stock and use it for sipping out of a mug like hot tea.
The recipe below is simple and straightforward. It is the perfect way to make bone broth for the first time for those of you who haven’t tried it before.
Enjoy!
Turkey Stock Recipe
Recipe for turkey broth using a leftover Thanksgiving bird that is the perfect base for homemade soups and sauces.
Ingredients
- 1 turkey carcass any size, preferably free range
- 1/4 cup apple cider vinegar
- filtered water
Instructions
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Remove all cooked meat from the turkey. Â It does not need to be picked clean.Â
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Place turkey bones into a large 12+ quart stockpot and cover with filtered water.
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Add a quarter cup of apple cider vinegar, stir and cover. Leave on the counter for 30 minutes as suggested by French cooking texts to allow the vinegar to start working on the bones to ensure optimal mineral release into the turkey broth.
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Place pot on the stove burner and bring to a boil. Just before a boil is reached, foam may come to the surface (organic turkeys tend to not have much if any foam). The foam is impurities and off flavors. Skim this foam off as best you can with a slotted spoon. Your turkey broth will taste a lot better for doing this!
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Turn the heat down to low, cover and let simmer for 24 hours.Â
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Strain, cool and refrigerate. Freeze what you will not use within 3-4 days. This turkey broth may be used as a base for soups and sauces or enjoyed on its own with a bit of sea salt added.
Recipe Video
Recipe Notes
Homemade apple cider vinegar is wonderful to use in this turkey broth recipe. If you choose to purchase your ACV, be sure that it is raw and packed in glass. Vinegar is acidic and will leech toxins from plastic containers.
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More Information on Broth and Stock
My Youtube playlist of videos on all aspects of making bone broth
Best Bone Broth
How to Make Duck Stock
MSG in Bone Broth
Minerals in Bone Broth
Bonito Broth Recipe
How to Make Chicken Stock
How to Make Shrimp Stock
5 Reasons Why Your Stock Won’t Gel
Confused about Stock versus Bone Broth?
The Perfect Simmer on Your Bone Broth
I just made stock from the left over carcases of 2 pastured chickens. I simmered it for 24 hours. At first it smelled really good then over time it started to smell sour and tastes sour as well. Pretty inedible. This was my first time making stock, can anyone help me understand what went wrong and if it can be saved?
many thanks,
Nadine
If leftover turkey carcass and drippings had to be refrigerated, do you recommend keeping the fat in the stock, or skimming it all off. Don’t know if this is good fat or not?!
Thanks!!
Just started 2 turkey carcasses to boil on the stove. Will be simmering for 24 – 48 hrs then canning it. Any recommendations for the canning? Is just the stock no veggies.
Curious if the crock pot works too. I have done it in the past and seemed fine but more concentrated, because I dont add so much water. Also how often should you have bone broth to have the best ammune system? Thanks