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.
Ingredients
- 1 turkey carcass any size, preferably free range
- 1/4 cup apple cider vinegar
- filtered water
Instructions
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.
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.
Enjoy!
Sarah, The Healthy Home Economist
More Information on Making Stock and Broth
My Youtube playlist of videos on all aspects of making bone broth
5 Reasons Why Your Stock Won’t Gel
Confused about Stock versus Bone Broth?
The Perfect Simmer on Your Bone Broth
Sarah Pope has been a Health and Nutrition Educator since 2002. Her work is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.
Her work has been covered by major media including USA Today, ABC, NBC, and many others.
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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