Turkey Stock (Turkey Bone Broth)
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 40 mins
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Servings
8 cups of bone broth
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Calories
15 kcal
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Course
Soup, Condiments
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Cuisine
American
Turkey Stock (Turkey Bone Broth)
Description
Turkey Stock (Turkey Bone Broth) highlights roasted turkey bones simmered with celery, onion, carrots, garlic, and optional bay leaf. Apple cider vinegar aids in collagen extraction from the bones, contributing to a thicker stock that gels when chilled. The long simmering time, conducted in a stockpot, slow cooker, or Instant Pot, slowly infuses flavors without boiling aggressively, preserving clarity and richness.
The resulting broth has a full-bodied mouthfeel, essential for base soups or gravies. The combination of aromatics adds subtle sweetness and depth. The broth can be strained and refrigerated to set, offering a texture that will transition from gel to liquid upon reheating.
Use this stock to enhance recipes by adding a complex, meaty background with natural collagen. It freezes well; portioning into cups or pints helps with convenient thawing and use. Skim off impurities during cooking to keep the broth clean in appearance and flavor.
Ingredients
- 1 1/2 to 2 1/2 lbs turkey bones roasted
- 1 Tbsp apple cider vinegar
- 1 tsp salt
- 2 celery stalks cut into thirds, with leaves attached
- 1 onion peeled and halved, medium
- 2 carrot peeled and halved
- 2 garlic smashed, cloves
- 1 bay leaf optional
- water 16 c. (stock pot), 12 c. (6 Qt. slow cooker), 10-11 c. (Instant Pot, filtered
Instructions
Stockpot Directions (15 Hours)
- In an 8 Qt. stockpot, add the roasted turkey bones, apple cider vinegar, salt, and 16 cups of filtered water. Bring to a boil and then lower the heat to a simmer. Skim to remove any foam and impurities that float to the top, then cover and simmer for 6 hours.
- Add celery, onion, carrots, garlic, and bay leaf, if using. Cover the pot and continue to simmer for 9 hours. To keep it from becoming foggy, be sure not to let the stock reach a hard boil. Proceed to the Straining and Storing directions below.
Slow Cooker Directions (15 hours)
- In a 6 Qt. slow cooker, put the bones, cider vinegar, salt, and 12 cups of warm/hot water. Set the timer to 15 hours on low heat.
- When it has been cooking for 6 hours, stir in the celery, onions, carrots, garlic, and bay leaf. Cover and continue cooking for another 9 hours (15 hours total). You can let it cook longer overnight if needed. Proceed to the Straining and Storing directions below.
Instant Pot Directions (2 Hours)
- In a 6 Qt. Instant Pot, add all the ingredients (bones, cider vinegar, salt, celery, onion, carrots, garlic, and bay leaf). Then fill the pot to the 2/3 Max Fill line with water, about 10-11 cups. Select the “Soup/Broth” setting for a time of 2 hours or 120 minutes.
- When the cooking is finished, allow the pot to naturally depressurize for 30 minutes. Then, using an oven mitt to protect your hands, release the pressure using the valve. Proceed to the Straining and Storing directions below.
Straining and Storing the Turkey Stock
- Strain the stock: Using tongs, remove and discard the large bones and veggies. Then, pour the stock through a fine mesh strainer into another pot. Then throw the solids away. Cool the stock completely, cover it, and then refrigerate overnight.
- Remove the fat and store: The next day, open the container of stock and remove the fat that has accumulated on top. Store the stock in the refrigerator for 3-5 days or freeze for up to three months, leaving room for the stock to expand when frozen.
Notes
- Use roasted turkey bones to maximize flavor extraction and collagen release.
- Simmer gently without boiling to maintain clear broth and prevent cloudiness.
- Freeze stock in meal-sized portions using freezer-safe containers or bags for convenience.
- Skim off foam and impurities during cooking to improve the broth's clarity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cups of bone broth
Amount Per Serving
Calories 15 kcal
% Daily Value*
| Calories | 15kcal | 1% |
| Carbs | 3g | |
| Protein | 0.4g | 1% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.02g | 0% |
| Polyunsaturated Fat | 0.03g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 310mg | 13% |
| Potassium | 99mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2594IU | 52% |
| Vitamin C | 2mg | 2% |
| Calcium | 14mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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