This homemade turkey broth can be made one of 3 ways ~ as a broth, stock or bone broth. The only difference is the ingredients used and the cook time, with bone broth taking the longest.
I really hope you saved the leftovers to your Thanksgiving turkey because we are making the best use of those leftovers which helps expand the value of our delicious turkey as well as all those nutrients.
Bone broth is one of the BEST things you can feed your body. What you typically purchase in the supermarket is a broth. Prices can range from $1.99 up to a whopping $3.79 for a box of broth, many of them containing natural flavors and almost ALL OF THEM containing yeast extract and sugar. Not to mention most of these products leave you with a bitter, metallic taste.
The Difference Between Bone Broth, Stock, and Broth
Broth is made by simmering bones in water with vegetables for a short amount of time, under 2 hours. It is typically seasoned.
Stock is made by simmering bones in water with some veggies for a few hours longer than a broth. However, it is usually not seasoned and it is not simmered long enough for a gelatin to form.
Bone broth is also simmered with vegetables but for much longer time, usually over 12 hours. This longer cooking time results in a much deeper color and flavor as well as enough time for a gelatin to form.
You can choose to make any of the above three depending on how much time you have. Bone broth, in my opinion, is one of the easiest to make because I make it in in the crockpot and not the stove. Therefore, I don’t have to babysit it.
Once you’ve tried to make turkey bone broth at home, you’ll have the flexibility to customize it. If your turkey has been brined (heavily salted) you may not want to add any additional salt to the stock.
Our broth was very flavorful from herbed butter we put on and under the skin prior to cooking. However, keep in mind whether or not your broth has added salt when you go to use it in a future recipe. As the broth cooks down it will reduce in volume, this will amplify how much salt is in the broth.
HOW TO MAKE TURKEY STOCK
- Take as much meat off the bones as you can, including the skin. Place it in the crockpot along with some aromatics. To add flavor to our stock, we added big chunks of carrots, onion, celery, some whole garlic, and peppercorns. If you have a bay leaf, add that as well. We typically do not salt the stock at this time.
- Add enough water to fill it almost to the top. This will depend on how big your turkey was. But ideally, you want the bones to be covered with a 1″ or so of water.
- Turn the crockpot on low and let it do its magic. I typically let my crockpot do the work overnight while I am sleeping, giving the broth a cook time of at least 16 hours. If you are not comfortable with the crockpot being on all night, there is usually a timer you can set.
- When you wake up in the morning, get a large bowl and put a strainer or colander in it and start scooping out the big stuff. Don’t lose any of that broth! Keep going until you are able to pick the crockpot up (with some mitts) and strain it.
- If you don’t use the broth immediately, you can freeze it in 1-2-3-4 cup increments for future recipes.
There should be a film (or gelatin) covering the broth like you see in the picture below. This is what we are going for! It is HIGHLY nutritious and I recommend drinking bone broth, either by itself, or making some soups as often as possible.
The day before the holiday and all the craziness, grab a gallon size Ziploc bag and put in your onions, carrots, celery, peppercorns, garlic, etc. Place it in the back of the fridge or the crisper. Then when the time comes to make you stock, you can throw it all in the slow cooker on Thanksgiving night.Print
- 1 Cooked Turkey Carcass, meat mostly removed
- 1–2 Onions, quartered
- 2 Stalks Celery, chopped including leafy parts
- 2 Carrots, peeled and chopped
- 2 Cloves Whole Garlic
- 10–12 Whole Black Peppercorns
- 1 Bay Leaf
- Few sprigs of fresh parsley or thyme
- Remove all skin and most of the meat from the bones/carcass of the turkey. Place it in the slow cooker and fill with enough water to cover the bones by 2″.
- Add the remaining ingredients and cook on low for 6-18 hours adding more water if necessary, stirring occasionally to break it down.
- Strain the broth in a large bowl with a colander or fine strainer. You may need to strain it twice.
- If not using immediately, the broth may be frozen for several months.
FOR BROTH – FOLLOW INSTRUCTIONS ABOVE EXCEPT COOK ON STOVETOP FOR 2-4 HOURS. THE ADDITION OF SALT IS DEPENDENT UPON HOW MUCH SALT WAS USED IN THE COOKING PROCESS.
FOR STOCK – FOLLOW INSTRUCTIONS ABOVE, COOKING AGAIN ON THE STOVETOP FOR 6-8 HOURS.
PIN IT FOR LATER!