Use the discards of turkey and vegetables to make rich, delicious, and healthy Turkey Bone Broth. If you can simmer water, you can do this!
Turkey Bone Broth Recipe
You can save money while creating healthy food with what you would typically consider your discards.
I love sharing how to get three family meals out of one chicken with my friends. Turkeys provide even more meals.
But one of the meals should include this easy Turkey Bone Broth Recipe.
I know...to some, it seems making broth should be difficult, but guess what? It's as easy as putting your turkey bones and some veggie discards on the back burner of your stove, covering it with water, and walking away for 10-12 hours.
I'll show you how to easily create a jar of liquid gold to use in all kinds of dishes.
And don't worry! If cooking the turkey wore you plum slick, then throw the carcass in the freezer baggie and store it for a couple of weeks until you get your energy back up. It will be just as good.
This is a basic ingredient list, but making your own Bone Broth is really about using what you have on hand. So go wild! 🤪
Turkey carcass--all the bones, skin, etc. I only had a turkey breast this time, so I added the bones from a rotisserie chicken, too.
Vegetable scraps--onion and garlic paper, celery trimmings, carrot peels and tops, parsley stems, and tomato cores all make it into my broth.
Water--enough to cover the scraps and carcass.
Herbs--I don't usually use any herbs in my broth so I have flexibility when I use it in recipes.
How to Make Turkey Bone Broth
Prepare your carcass by removing all the meat you can/want to get off of the bones and set aside.
Place the bones, skin, and juices of the turkey into a stock pot or dutch oven.
Add the vegetable scraps.
Cover it all with cold water and bring to a simmer.
Simmer (NOT boil) for 10-12 hours. Add water if necessary.
Allow broth to cool on the counter top until cool enough to handle.
Then remove large pieces to discard. Pour the remaining liquid through cheesecloth or a coffee filter into a large jar.
Place in the fridge or freezer until needed.
Add water as needed to keep your pot simmering and not boiling for clear broth.
Filtering the broth is an important step that makes your broth nice and "clear".
Yes, it is fine to use. You may have allowed your broth to boil instead of simmer.
Yes! That's the exact reason I bother with making my own bone broth! Way to go! This comes from the breakdown of collagen in the bones, etc, and is what makes homemade broth special.
If your broth is not gelatinous, try adding wings, necks, and skin next time. That's where the good stuff comes from.
Yes, just put the carcass, skin, and pan juices in a freezer bag and make it when you have time. I try to get mine made within a month of freezing.
I save all my scraps when cooking. I keep a freezer bag that I add to as I have scraps. That way when I'm ready to make bone broth, I have some veggies to throw in, too.
Crockpot Turkey Bone Broth
Cook all ingredients in a Crockpot on low for 10-12 hours. Filter and store as described in the recipe.
Substitutions and Variations
This same bone broth technique can be used for chicken or beef bone broth as well.
Chicken Bone Broth--Use the bones from a Sous Vide Whole Chicken or any chicken parts you have. I've even used the carcass from a rotisserie chicken.
Beef Bone Broth--Beef soup bones are great for bone broth. Use the same technique.
Pork Bone Broth--utilize pork neck bones for a good pork version.
How to Use Bone Broth
Use bone broth anytime you would use chicken or turkey broth. Some ways it is delicious:
- Soups and Chilis such as Cozy Autumn Wild Rice Soup
- Casseroles such as Garlic Parmesan Chicken Pasta: Stove Top
They make special colanders for straining broth (shocker!) that would be nice to have if you were adding a tool to your kitchen.
I often store my bone broth in half-gallon mason jars.
If you don't use bone broth right away, leave it in the refrigerator for 3-5 days. If you won't be using it within that time, place it in the freezer for up to 6 months.
Something Else to Try
Cooking Sous Vide Whole Chicken is a great way to have a couple of chicken meals and have the ingredients to make Chicken Bone Broth.
Other fantastic recipes include:
DID YOU TRY THIS RECIPE? ❤️
Lastly, if you made Turkey Bone Broth following this recipe, please let me know how you liked it by leaving a comment and/or giving a rating!
I love hearing from you! I'll do my best to respond to each comment.
And of course, if you do make this recipe, tag @laughingroostereats on Instagram and hashtag it #laughingroostereats! Seeing your photos is our favorite thing!
- Wash hands before cooking
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Turkey Bone Broth
- 1 Turkey carcass--all the bones all the bones, skin, etc.
- 1 cup Vegetable scraps onion and garlic paper, celery trimmings, carrot peels and tops, parsley stems, and tomato cores all make it into my broth
- Water enough to cover the scraps and carcass
- Prepare your carcass by removing all the meat you can/want to get off of the bones and set aside.
- Place the bones, skin, and juices of the turkey into a stock pot or dutch oven.
- Add the vegetable scraps.
- Cover it all with cold water and bring to a simmer.
- Simmer (NOT boil) for 10-12 hours. Add water if necessary.
- Allow broth to cool on the counter top until cool enough to handle.
- Then remove large pieces to discard. Pour the remaining liquid through cheesecloth or a coffee filter into a large jar.
- Place in the fridge for up to 3 days or the freezer for up to 6 months.