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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Thanksgiving is my all time favorite holiday – It’s all about spending a few days in the kitchen making amazing food. And I’m sharing all my favorite recipes in this downloadable cookbook.
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
Organic turkey bone broth is a powerhouse of nutrients. It's packed with protein, collagen, and essential minerals like calcium and magnesium. What makes it unique is its impressive amino acid profile, which includes glutamine, glycine, and proline.
The resulting broth is lighter in both color and flavor, and doesn't gel. Broth is great as base for soups. Stock, on the other hand, refers to a liquid made primarily from bones with some bits of meat and skin attached and simmered for a long time to extract flavor.
Turkey stock: Easy, economical way to use more of the bird. 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.
Bone broth is generally safe to drink every day if consumed in moderation and as part of a nutritious, omnivorous diet, says Millstine. If you have any food allergies, always check the label.
Stock generally uses more meat scraps and bones, while broth typically simmers less scraps and more meat. Both simmer anywhere from 45 minutes – 2 hours, and the options available in most grocery stores are based on a concentrate.
Stock- and broth-making is typically dependent on collagen from the bones for thickening, and even roasted bones contain a fair amount. This stock won't set up as thickly as gelatin, but it will still be plenty rich and full of body.
Stock is thicker than broth. It is made by simmering the meat bones along with herbs, spices and vegetables for a longer time. It will be thicker and richer than broth because of gelatin/collagen that comes from the bones.
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.
Can you overcook turkey stock? Yes, the culprit is high heat. A really long simmer time (even up to 4-5 hours) is totally fine, as long as it's a gentle simmer and not a fast boil. High heat deadens the flavors of all those wonderful herbs.
Emulsification of fats: Just like how water and oil can emulsify into an opaque mayonnaise, fats from meat or bones can emulsify into the water of your stock, making it cloudy. The culprit? Boiling.
I add a little vinegar to my stocks to help pull the minerals from the bones, creating a nutrient-rich stock. Place all of the ingredients into a very large stainless steel pot, at least 12-quart, if not larger. You will want to add enough water to just cover the turkey and vegetables.
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.
It is a true superfood. Cooking with stock that has been made from scratch is the secret ingredient of every ancestral chef. The bones and meat are simmered for a long time to draw every bit of flavor from them, along with the collagen and nutrients.
The healthiest bone broth on the market is the Organic bone broth made by Bluebird Provisions because it is the highest protein with 12 grams with 300 mg potassium and no added filler ingredients. It is also low in sodium and tastes absolutely delicious.
Thankfully, the collagen and amino acids in bone broth are incredibly beneficial for joint aches and pains. While everyone is different, we've seen customers rave about joint pain disappearing with regular bone broth consumption. To see benefits for joints and cartilage, we suggest drinking 2-4 cups of broth per day.
An essential building block for bone broths, soups, sauces, gravies, seasonings, prepared foods or the base for developing a reaction flavor, Essentia's turkey broth fulfills many customer needs. This clean label, high protein, naturally rich in collagen ingredient is packed with a variety of benefits.
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