Turkey Broth Recipe
An Easy Turkey Broth recipe made from the scraps of a turkey carcass and water! Make homemade turkey stock in the crockpot or instant pot!
Servings: 8 2 cup servings
Calories: 60kcal
Ingredients
- 1 lb bones/scraps from cooked turkey use all your scraps from a whole roasted turkey
- 16 cups water approximately, fill to the top of your pot
- 2 cups celery stalks halved, optional
- 1 cup carrots halved halved, optional
- 1 cup onion quartered - optional halved, optional
- sprigs fresh thyme + rosemary optional
- salt/pepper to taste optional
Instructions
Crockpot Instructions
- Add all ingredients to a crockpot*, cover with filtered water and cook on low for 18-20 hours (12 at minimum). You may need to adjust the amount of water depending on the size of your crockpot. You can fill to the top of the crockpot.
- Once cooked, allow the broth to cool slightly, and run through a fine mesh strainer into a large pot or container. (This will just be easier to do if it is not scalding hot).
- Optional, but recommended: I often strain my bone broth through a nut milk bag or cheesecloth a second time to catch any miscellaneous small bones or fragments.
- Turkey broth often has a lot of fat that comes on top of it. Once you have strained the broth, we recommend chilling it for 2-4 hours until the fat hardens and skimming the solidified fat off the top. This step is optional but highly recommended.
- You can discard vegetables, or blend them with broth to make a vegetable broth.
- Store in airtight containers for up to 4 days, or put in the freezer until ready to use!
Instant Pot Instructions
- Add all ingredients to your instant pot. (You can use any size instant pot!) Cover with filtered water to one inch under the max fill line. Set your instant pot to sealing, High Pressure for 120 minutes. It will take at least 30 minutes to come to pressure.
- Allow the pressure to naturally release from the broth for 1 hour when it’s done cooking, then manually release the remaining pressure. You do not want to manually release the pressure any sooner as you will lose a lot of liquid.
- Allow broth to cool slightly (about 1 hour), and run through a fine mesh strainer into a large pot or container. (This will just be easier to do if it is not scalding hot).
- Optional, but recommended: I often strain my bone broth through a nut milk bag or cheesecloth a second time to catch any miscellaneous small bones or fragments.
- Turkey broth often has a lot of fat that comes on top of it. Once you have strained the broth, we recommend chilling it for 2-4 hours until the fat hardens and skimming the solidified fat off the top. This step is optional but highly recommended.
- You can discard vegetables, or blend them with broth to make a vegetable broth.
- Store in airtight containers for up to 4 days, or put in the freezer until ready to use!
Stovetop Instructions
- Add all ingredients to a large stockpot. Cover with filtered water and cook at a low simmer for at least 12 hours (16-18 is best). You may need to adjust the amount of water depending on the size of your pot. You can fill to about 1 inch under the top of the pot.
- Allow broth to cool slightly (about 1 hour), and run through a fine mesh strainer into a large pot or container. (This will just be easier to do if it is not scalding hot).
- Optional, but recommended: I often strain my bone broth through a nut milk bag or cheesecloth a second time to catch any miscellaneous small bones or fragments.
- Turkey broth often has a lot of fat that comes on top of it. Once you have strained the broth, we recommend chilling it for 2-4 hours until the fat hardens and skimming the solidified fat off the top. This step is optional but highly recommended.
- You can discard vegetables, or blend them with broth to make a vegetable broth.
- Store in airtight containers for up to 4 days, or put in the freezer until ready to use!
Video
Notes
Make this broth with some added flavor by throwing in some cut lemons and fresh parsley for a nice twist on a traditional stock recipe!
If you have extra vegetables lying around, feel free to toss in some additional carrots, onions, garlic, and celery to make a great turkey broth ready to be turned into soup!
Nutrition
Serving: 2cups estimated | Calories: 60kcal | Carbohydrates: 1g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 44mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
