How to Make Turkey Stock (Video Tutorial)| Updated: Jul 27, 2018
Below is the easy recipe for turkey broth as well as a short video demonstration.
How to Make Turkey Stock (Video Tutorial)
Check out the 5 minute video 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.
Turkey Stock Recipe
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.
Turkey Stock Recipe
Recipe for turkey broth using a leftover Thanksgiving bird that is the perfect base for homemade soups and sauces.
Remove all cooked meat from the turkey. It does not need to be picked clean.
Place turkey bones into a large 12+ quart stockpot and cover with filtered water.
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.
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!
Turn the heat down to low, cover and let simmer for 24 hours.
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.
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.
Sarah, The Healthy Home Economist
More Information on Making Stock and Broth
My Youtube playlist of videos on all aspects of making bone broth
Sarah Pope has been a Health and Nutrition Educator since 2002. She serves on the Board of Directors for the Weston A. Price Foundation.
Sarah was awarded Activist of the Year at the International Wise Traditions Conference in 2010.
Sarah earned a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.
Mother to three healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, National Review, ABC, NBC, and many others.