Video: Making Stock With the Holiday Turkey

by Sarah TheHealthyHomeEconomist November 22, 2012

One of the most important tasks I tackle each holiday comes after the meal has been eaten, the guests have gone home, and the dishes washed and put away.

The health promoting aspects of making mineral rich stock with the leftover bones of the holiday turkey cannot be overestimated and so I absolutely wanted to include it in the final Turkey Tips segment I filmed for Gayle Guyardo, anchor of the NBC News Channel 8 Today television show.  This tip which aired yesterday was a challenge to film as I only had one minute to talk about the benefits of stock and also show how to make it!

I’ll leave it to you to be the judge as to whether I managed to do stock justice in the very limited time I had to talk about it!

Health Benefits of Homemade Stock

It’s a good idea to remove all the meat from your holiday bird and put the bones on to simmer right away as its use in soups and sauces in the days and weeks after the festivities end will help keep you and your family from succumbing to the usual post holiday colds and flu that always come around.

Homemade stock offers three nutritional benefits that are difficult to obtain from any other source – certainly not in such deliciously digestible form:

  1. Plentiful and easily absorbed minerals and not just the macro minerals such as calcium, magnesium, silicon, sulphur and phosporous but also critical trace minerals.
  2. The broken down materials from cartilage and tendons like glucosamine and chondroitin sulphates which aid the healthy and painfree maintenance of joints in the body.
  3. Natural, unadulterated gelatin which is a health boon to many tissues of the body including the cartilage, bones, and joints and also the skin, digestive tract, and muscles – even the heart.  With the majority of our immune system located in our gut, gelatin also boosts immunity as it has been demonstrated to soothe and heal the intestinal mucosa.

My prediction is that making homemade bone broth will actually become fashionable when Hollywood adopts the practice as the plentiful collagen in stock acts like an internal facelift much more effectively than the scary results that can occur with collagen injections!

In this final Turkey Tip below, I demonstrate and talk you through how to make turkey stock in about 60 seconds!

To view all five Holiday Turkey Tips I filmed for the NBC News Channel 8 Today show, click here.

Sarah, The Healthy Home Economist

Source: Gelatin in Nutrition and Medicine by N.R. Gotthoffer

 

Comments (62)

  1. I’ve begun to make stocks after finding your website. I love them, so versatile and they taste wonderful even plain in a mug!

    I’ve been starting my stocks in the early AM right after breakfast and simmering until after dinner, so maybe 12-13 hours. That does leave me with the problem of getting the stock cooled quickly enough to refrigerate before going to bed, but it’s do-able. Simmering overnight sure would solve the cooling problem.

    My husband is nervous about leaving the stove on overnight while we sleep. Any thoughts on this that might help him go along with the need to simmer 24 hours?

    Reply
    • I just keep ours down fairly low. I like to start it several hours before bed so that I can get it to a controlled, low simmer before I go to bed. If you leave it too high OR too low (before it’s come to a boil) you will ruin it. I have had mine sit in the pot all night and not cook and end up ruined; I have also had it burn a few times. I am paranoid and often wake up thinking I smell burning but 90% of the time we have had no issues doing it. And we do it a lot.

      A roaster oven is another option that is safer, and I have done this as well, especially with turkeys since they are so large they often don’t fit well in a stock pot until the bones have cooked down some.

      Reply
      • Gena, after turning off the burner and cooling somewhat, you could plunge the pot into a sink of cold water or ice water to help cool it down faster. Alternatively, you could move the pot into the oven to continue on a very low simmer overnight (about 200F degrees or so, depending on your oven).

        Reply
  2. Does the quality of the bird matter alot? Of course, no matter what bird, making your own stock is better than store bought… But do you still get the same amount of benefits if it’s not a pasture raised bird?

    Reply
  3. I make wonderful stock all the time, and it always tastes phenomenal! But I’ve never used vinegar in it….what does it do to improve the stock?

    Reply
    • It is supposed to pull the minerals from the bones more easily. But if you start with cold water, let it sit for a bit (30 min.) then heat slowly to a boil, turn it down and simmer for at least 24 hours, it will pull the minerals and gel nicely anyway. I don’t use vinegar and have never had any problems doing it this way.

      Reply
  4. so this is off topic.. but wondering, when did you give grains to your kids for first time. Also how about amerith (sp) and quinio(sp again) spell check never knows what I mean. talking the seeds here with protein in them? looking for answers from anyone who does baby lead, not Dr lead feeding!

    Reply
    • Sarah, TheHealthyHomeEconomist

      With my first son, I did the rice cereal at 6 months baloney suggested by the pediatrician. No wonder he had eczema! He’s 14 now and no eczema at all since he was a baby eating that stupid rice cereal.

      I wised up by the time my second was born and he and his younger sister never had any grains until well after the first birthday and even then they were soaked, sprouted or sour leavened.
      Sarah, TheHealthyHomeEconomist\’s last post: Nutrimill Grain Mill Giveaway Winner!

      Reply
      • so what about the amerith and quneo(sp again) . wehat do you think of them they are not grain but seeds? before 12 m at 12 m or with grains which I figure maybe about 18 months as I have read between 12 and 24m they can digest. long stretch there of if. so how about the seeds???

        Reply
  5. I have been making chicken stock for several months now but this will be my first time making turkey stock! I was planning on adding carrots, celery, onion, garlic and vinegar just like I do to my chicken stock but after watching your video I noticed you left out the veggies. Is there any benefit (other than flavor, perhaps?) to adding veggies?

    Reply
  6. LOL – well, the DH says NO to overnight simmering on the gas stove. But… I just got a new John Grisham book, so I’m staying up late tonight to read so the broth will simmer about 18-20 hours. I’ll strain out the carcass and veggies and place the pot outside (we had some snow today) so it can cool in 35 degree temp. Final straining tomorrow. Not to worry, no animals can access it.

    It does smell lovely!

    And after the mad Black weekend shopping is done I’m getting a 12 quart pot. My 6 quart is too small :-) I’ve definitely caught the broth bug!!!!

    Sarah, thank you for all the info you provide!

    Reply
    • Gena, he’s right about that, but you could use an oven-proof pot and just move it into the oven overnight at a very low burble (around 200 degrees or so).

      Reply
    • I made mine in the slow cooker. Just plop in turkey carcass, some veg scraps, pepper, water. I put it on high for about an hour and then turned it down to Low for the next 23 hours. My broth is so amazing….dark, roasted goodness!!

      Reply
  7. I am so glad I saved the bones!!! mine will be in very soon.
    BTW…Sarah, you mentioned about your son having had eczema. My son who is nine, has eczema all over his legs. It used to be all over his body including face. It all started before he even turned one. So, thank God it is much better now. What helped your son heal from eczema?? Thank you

    Reply
  8. Question about skimming fat layer: After initial straining I put into ziplock blue-tops and refrigerate. A “fat layer” comes to the top. I have begun to freeze it just as is, thinking the fat layer will prevent any ‘freezer burn’ from touching the broth itself. I thaw a bit and pick off fat layer in nice big chunks before using.

    Am I smart or am I making a mistake?

    Sarah, or anyone else, thoughts please? I’m still a bit new to the world of broths.

    Reply
    • If it’s a pastured bird you can keep the fat and use it for other things, if a conventional bird discard the fat becasue that’s where toxins are stored. I think the way you’re doing it is fine if it works for you. The only bad thing I can see is if you’re putting hot stock into plastic which is a no-no becasue it pulls the toxins out of the plastic into your broth. Cooling it in glass and then transfering it plastic to freeze is a better option. You can take the fat layer off before you freeze that will be fine.

      Reply
  9. Kathy, thank you for your reply.

    I do cool the broth in my stainless steel pot using a big chunk of ice frozen in a bag. It cools the broth quickly (about 15 minutes) and then I pour into the ziplock blue-tops so it’s cool going into the containers. While they are BPA free, I agree it’s not a good idea to mix heat and plastic (I actually try to avoid plastics if I can).

    Based on your comment, the problem I see might be using the frozen chunk of water in ziplock baggie immersed into the warm broth. Any thoughts on that?

    I don’t have any other way to cool the broth quickly, which I understand is the best way to avoid bacterial growth – quick cool = better.

    I actually don’t reuse the fats – I was just thinking it would protect the broth from those pesky ice crystals that can form on the surface.

    Many thanks to all here who are sharing their experiences; it’s very helpful!

    Reply
    • There’s a new size of Ball jar you could try for cooling and freezing. They’re a pint-and-a-half, with perfectly straight sides so they’re less likely to crack in the freezer, and easier to get the stuff out if just partly thawed. I’ve found them at Ace Hardware.

      Reply
    • Luise,

      I don’t add any seasonings to broth as it is cooking except a handful of peppercorns.

      I add my seasonings when preparing the broth for a meal: salt, pepper, worchestershire sauce, sometimes sage, oregano, fenegreek powders or curry powder, or curry pastes… one of the reasons I love broth so much is that the possibilities are endless. Each broth soup is different….

      I guess for drinking I’d definitely use worchestershire, salt and pepper. Or even curry. My DH loves to add tabasco sauce.

      Reply
  10. Thanks for all the tips! I made my first bone broth with the Thanksgiving turkey scraps and it turned out great. I didn’t know that less scum means better turkey – I hardly had any, so my mom must have gotten a pasture raised bird after all! I tried to get whole fish at the store the other day with no success, but I plan to try the Asian markets next so I can make some fish broth.

    Reply
  11. Made my first batch of turkey bone broth and really thought I wouldn’t achieve the “gel” that everyone speaks so highly of. I DID IT! And I was soooo excited!! My family and I have been enjoying the broth as has our dog who enjoys it over his dinner. Now that I have confidence in my broth making, I will never ever ever go back to store bought again. Thanks so much for all the wisdom you impart!

    Reply
  12. I make my own stock all the time. Haven’t bought a can or box in over a year. Actually, I have TWO pots on my stove right now!

    Loving these videos for Gayle. Short, to the point, with all the info you need.

    Reply
  13. Can broth/stock be canned in a pressure canner. My freezer is already full and we still have 18 more chickens to butcher.

    Reply
  14. Pingback: Homemade Broth - The Budget Barrel

  15. Pingback: Turkey Stock |

  16. Ladonna Beals via Facebook December 21, 2013 at 10:43 am

    Jay, I do add onions and celery to mine and then, strain it out when ready to serve up as it is pretty well mush by then.

    Reply
  17. Stephanie Quiñones via Facebook December 21, 2013 at 10:53 am

    I made some after Thanksgiving. I cannot taste vinegar. It is quite delicious. I added veg and strained them out. I forgot to add parsley at the end, next time.

    Reply
  18. Giselle Rodriguez Cid via Facebook December 21, 2013 at 11:25 am

    My grandma has bone broth every day. She’s in her 80′s and her skin is amazing!! barely any wrinkles at all!!

    Reply
  19. Shanna Bunel via Facebook December 21, 2013 at 11:31 am

    I always add mushrooms to mine (as well as onion, garlic, carrots, and celery) and the result is a much meatier flavor!

    Reply
  20. Susan Wanish Rhodes via Facebook December 21, 2013 at 11:53 am

    I could not get the video to play. How much apple cider vinegar do you add to the cooking water? A bone or carcass rarely passes through my kitchen that it is not transformed into stock–but like Ivy Wingate — I just call it stock.

    Reply
  21. Tiffany Bannworth via Facebook December 21, 2013 at 11:57 am

    How does she end up with 2 to 3 gallons of stock? Is it a concentrate? What about the gelatin? Do you skim it off to use for cooking fat?

    Reply
  22. Ivy Wingate via Facebook December 21, 2013 at 12:07 pm

    You can use the bones a second time to make remouillage. Add fresh mirepoix. Makes a less gelatiny but still flavorful liquid for cooking. Freeze in small portions until ready to use.

    Reply
  23. Ever since Sally brought it back to a society that forgot what it was! I say bone broth all the time when speaking to people who may have no idea that stock is made with bones. Otherwise they may still think the stuff from a carton at the grocery store, broth, is equivalent.

    Reply
  24. One ends up with more volume by using a bigger pot and more water. It’s doubtful that the small pot she used in the video is the one she actually uses for making stock. How would one even fit a whole turkey carcass in there, right? lol
    The gelatin is in the broth/stock. The stuff you skim is mostly blood proteins.

    Reply
  25. Laila LisaMarie Prescott via Facebook December 21, 2013 at 10:41 pm

    I spent 4 days last week snowed in making about 28 quarts of chicken bone broth following Sarah’s recipe…my freezer is stocked ;)

    Reply
  26. Azziza Jane via Facebook December 22, 2013 at 4:30 am

    Tablespoon of ACV will do…just enough to draw out the minerals from the bones. I add a few cloves of garlic to my broth. Delicious stuff!

    Reply
  27. Susan Wanish Rhodes via Facebook December 22, 2013 at 4:44 pm

    Thanks for the info–I will tweek my recipe a little. I always add a “splash” of ACV. There is absolutely no substitution for homemade stock. I can see your reasoning for the name Bone Broth. Thanks everyone for sharing your comments–so helpful.

    Reply

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