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A white bowl filled with turkey bone broth and garnished with fresh parsley. There is a silver spoon sticking out of the bowl to the left.
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Turkey Bone Broth

This Turkey Bone Broth is a rich and savory stock made by simmering leftover roasted turkey bones, vegetables, and herbs in water on the stovetop. It's cost-effective, more flavorful than store-bought stock, and helps reduce food waste.
Course Broth, Ingredient
Cuisine American
Prep Time 10 minutes
Cook Time 12 hours
Servings 12 cups
Calories 40kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 2 pounds leftover roasted turkey bones
  • 1 large onion quartered
  • 3 large carrots cut into large pieces
  • 3 stalks celery cut into large pieces
  • 6 cloves garlic crushed
  • 6 sprigs fresh thyme
  • 1 bay leaf
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon kosher salt
  • 20 cups water

Instructions

  • Place the turkey bones, onion, carrots, celery, garlic, fresh thyme, bay leaf, apple cider vinegar, and kosher salt into a large stockpot. Pour in the 20 cups of water, ensuring that all the ingredients are well-covered.
  • Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and allow the broth to gently simmer. As the broth is simmering, periodically skim off any foam that rises to the top using a spoon. This helps to clarify the broth.
  • Cover the stockpot and let the broth simmer for 10-12 hours.
  • Carefully strain the turkey stock into a large bowl or container using a fine mesh sieve or cheesecloth.
  • At this point, you can use the turkey broth immediately or you can portion it out for future use. Store the broth in airtight containers in the refrigerator for up to a week, or freeze it for longer-term storage.

Notes

  • Quick Tip: If you'd like to reduce the fat content, refrigerate the broth overnight. Once cooled, you can easily skim off any solidified fat using a spoon.
  • Storage: Store turkey stock in an airtight container in the refrigerator for up to 4 days or freeze for up to 6 months. Quickly cool the stock before refrigerating by using an ice bath or dividing it into smaller containers. This helps prevent bacterial growth and keeps your refrigerator at the right temperature.

Nutrition

Serving: 1cup | Calories: 40kcal | Carbohydrates: 1g | Protein: 7.5g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Cholesterol: 1mg | Sodium: 220mg | Potassium: 2mg | Calcium: 12mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.