Turkey Bone Broth Recipe

Instant Pot (Note 4):

1. Ingredients for instant pot: If using the instant pot, you might need to make a smaller batch, as the pot usually has a smaller capacity. You will need about 1.7 – 2 lbs/ 800 – 900 g of bones, 2 carrots, 2 onions, 3 celery sticks, 2 garlic cloves, 1 teaspoon coarse salt, ½ teaspoon peppercorns, 2 bay leaves, and ½ tablespoon vinegar.
2. Pressure cook: Place all the ingredients in the instant pot and cover them with cold water. Pressure cook for 2 hours. Natural release 30 minutes.

Slow cooker:

1. Slow cook: Place all the ingredients in the instant pot and cover them with cold water. Slow cook for 12 hours.

Stovetop:

1. Turkey stock: The necessity to leave the broth simmering on the stovetop for an extended period might be a concern. This is why the stovetop method is ideal for making turkey stock, which is usually ready in about 6 hours. Bone broth will need 24 hours.
2. Simmer: Place all the ingredients in a large pot, cover them with cold water, and bring to a boil on high heat. Turn down the heat immediately, and simmer the turkey stock for 6 hours (bone broth 24 hours). Add more water if necessary; the bones and veggies should be permanently submerged.

Finish turkey bone broth:

1. After such a long cooking time, the bones should begin to crumble; that is a good sign that all the nutrients have been extracted.
2. Strain and discard the bones and vegetables. Strain the bone broth again through a fine mesh sieve or a clean cloth.
3. Remove fat (optional): Chill the bone broth completely in the pot, covering it before refrigerating overnight. As it cools, the fat will solidify on the surface, making it easy to scoop out with a spoon.Alternatively, pour the cooled broth into jars before refrigerating. When you use a jar, remove the layer of solidified fat from the surface before using the broth.
4. Transfer: Pour bone broth into jars or other containers (suitable for freezing if you want to freeze the bone broth).