How to Make Turkey Stock (Video Tutorial)

Don’t throw out 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 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.

Print

Turkey Stock Recipe

Recipe for turkey broth using a leftover Thanksgiving bird that is the perfect base for homemade soups and sauces.

Prep Time 5 minutes

Cook Time 1 day

Total Time 1 day 5 minutes

Servings 1 gallon

Author Sarah

Ingredients

• 1 turkey carcass any size, preferably free range
• 1/4 cup apple cider vinegar
• filtered water

Instructions

1. Remove all cooked meat from the turkey.  It does not need to be picked clean. 

2. Place turkey bones into a large 12+ quart stockpot and cover with filtered water.

3. 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.

4. 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!

5. Turn the heat down to low, cover and let simmer for 24 hours. 

6. 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

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

Sarah

The Healthy Home Economist holds a Master’s degree from the University of Pennsylvania. Mother to 3 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, ABC, NBC, and many others.