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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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
Homemade bone broth will last in the refrigerator for about 5-7 days when stored properly in an airtight container. Store-bought bone broth will usually have a longer shelf life and can last up to 10-14 days in the refrigerator, although it's always best to check the expiration date on the label to be sure.
Turkey Stock is made from primarily from bones while broth is made from more meaty pieces. I find broth usually has more flavor and to be honest, I make both the same way. Either can be done on the stove or in the slow cooker.
Bone broth combines the richness of a stock with the drinkability of a broth. It can make a healthy addition to your diet and contains nutrients such as collagen, electrolytes, and various amino acids. Consuming bone broth can help reduce inflammation and build muscle when combined with daily exercise.
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.
If you follow a typical recipe, then bone broth will last around 5 days in the fridge and up to 12 months if stored in the freezer. However, there are some things you can do to extend the best-buy date to 7-8 days in the fridge and 24 months in your freezer.
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.
Turkey stock absorbs the collagen released from the turkey bones. In fact, turkey bone broth is best when you can easily break the bones in half. The liquid will gel or thicken once refrigerated but will return to a liquid when heated.
Because broth is lower in calories, it may be the preferred option for those who are trying to limit their calorie intake. Nevertheless, stock contains more nutrients, as well as collagen, marrow, amino acids and minerals. These may protect the digestive tract, improve sleep and support joint health.
"Depending on how it's made or what's in it, (bone broth) could have large amounts of sodium. That's the only downside," says Zumpano. Some types of bone broth can pack up to 500 milligrams of sodium per cup, which can add up quickly.
Can you overcook turkey stock? Yes, especially if it's at a rolling boil. 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.
To add nutritional value, use a variety of bones: marrow bones, oxtail, knuckles, and feet. Adding vinegar is important because it helps pull all of the valuable nutrients out of the bones and into the water, which is ultimately what you will be consuming.
Some people go wrong by not simmering the stock long enough to extract maximum flavor from the turkey bones. Others overdo it and end up with an overly concentrated or bitter stock. The key lies in finding the balance and knowing when the stock has simmered long enough.
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.
Generally speaking, the cloudy nature of stock is simply due to impurities or particles in the stock. 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.
I make bone broth so often that I rarely store it in the refrigerator, though it is safe in the fridge for up to three days. I get really cranky when I lose broth because I am disorganized or forget about it, so I tend to head straight for the freezer with new batches.
If properly stored in the refrigerator, a turkey carcass will last for up to 1 week. Perfect for making turkey soup from a carcass! How long is turkey soup good for? Leftover turkey noodle soup will last up to 3 days in the refrigerator in an airtight container.
Introduction: My name is Dr. Pierre Goyette, I am a enchanting, powerful, jolly, rich, graceful, colorful, zany person who loves writing and wants to share my knowledge and understanding with you.
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