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Savory, nourishing bone broth made with leftover turkey from your Thanksgiving dinner. Flavored with roasted turkey bones and bits of meat, onion, garlic, shallots, and fresh herbs. This homemade turkey bone broth is easy to make and so good for the gut! You can make it in a dutch oven or slow cooker.

If you can boil water, you can make this bone broth. Broth is a simple, powerful way to boost health and heal the gut.

Packed with anywhere from 15 to 20 grams of protein per cup, bone broth is one of the most nutrient-dense whole foods you can start incorporating into your cooking. Whether you’re making soups, sauces, or looking to boost your intake of protein, it’s the perfect thing to grab thats flavorful and nourishing. Made from whole foods and nutrient rich bones, this is a simple powerhouse food to have on hand.

Difference between broth, stock and bone broth?

Bone broth is by far the most nutrient dense of all the broths and stocks, and is often a lot more delicious. Bone broth simmers for much longer than regular broth or stock, and has a higher ratio of meat and bones to liquid, which produces a richer, more flavorful and savory liquid. Bone broth is basically liquid gold: rich in collagen, protein, vitamins and minerals Bone broth is by far the most nutrient dense of all the broths, and in my opinion, the most delicious. Bone broth simmers for a much longer time than regular broth or stock, and has a higher ratio of meat and bones to liquid, producing a richer, more flavorful liquid. Bone broth is like liquid gold: rich in protein, collagen, vitamins, minerals, and electrolytes.

Ingredients you’ll need for Turkey Bone Broth:

• leftover roasted turkey bones/carcass 
• yellow onion
• head of garlic
• carrots
• celery
• shallot (optional)
• fresh sage thyme, rosemary
• bay leaf
• water
• fine sea salt and cracked pepper

How to store and reheat bone broth?

Let bone broth cool completely before transferring it to jars or containers. Store bone broth in the refrigerator up to 5 days or freeze in a freezer-safe container up to 6 months. Remember to leave extra room, about an inch, in glass jar if freezing to allow for expanding liquid.

You can reheat the stock on the stovetop on medium-low for 4 to 5 minutes. If frozen, let broth thaw in the fridge before reheating.

Lastly, if you make this Homemade Turkey Bone Broth, please let me know down below by leaving a comment and review! I love to hear from you guys. It’s so fun to share food stories & cook these recipes together. Also, snap a photo of your finished dish and share it with me on Instagram – tagging me @saltedseasons. It makes my day to see what y’all are whipping up. Cheers to handmade meals!

Homemade Turkey Bone Broth (High Protein, Gut Nourishing)

AuthorAuthor: Taylor

Savory, nourishing bone broth made with leftover turkey from your Thanksgiving dinner. Flavored with roasted turkey bones and bits of meat, onion, garlic, shallots, and fresh herbs. This homemade turkey bone broth is easy to make and so good for the gut! You can make it in a dutch oven or slow cooker.

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Prep TimePrep Time 15 minutes minutes

Cook TimeCook Time 6 minutes minutes

Total TimeTotal Time 21 minutes minutes

Ingredients  

• leftover roasted turkey bones/carcass any meat & bones your roasted turkey will do!
• 1 yellow onion quartered
• 1 shallot optional
• 1 head garlic 6 to 8 cloves peeled and smashed
• 2 to 3 carrots roughly chopped
• 2 to 3 ribs of celery roughly chopped
• 2 sprigs each fresh sage thyme, rosemary (or your choice of fresh herbs)
• 1 bay leaf
• water amount will vary based on your pot
• fine sea salt and cracked pepper to taste after broth is finished

Instructions 

1. Place the turkey bones, onion, garlic, shallots, carrots, and herbs into a large dutch oven or stockpot. Cover with water until bones and all contents are covered by about two inches of water.
2. Bring it to a boil over medium-high heat. Once boiling, turn down the heat to medium-low and keep at a simmer for minimum of 6 hours. If time allows, let broth simmer for up to 12 to 24 hours. If using a slow cooker, cook on low heat for 6 to 24 hours.
3. Once broth has been simmering for maximum time, taste and add salt and pepper as desired.
4. Strain the broth. Let bone broth cool completely. Once cooled, transfer to glass jars or freezer safe storage containers. Store in the refrigerator for up to 5 days or freeze for up to 6 months. If you plan to freeze, leave about an inch of space at the top of the jar (above the broth) to allow for expansion.
5. Enjoy in soups, sides and any dishes you would typically use broth or water!

Notes

1.Gelatin/Fat Formation: After the bone broth fully cools, a layer of gelatin/fat will likely develop on the top of the broth. This is full of beneficial fat, vitamins and minerals and will dissolve once the broth is thawed and heated again.

2. Storage: Store in refrigerator up to 5 days or freeze in a freezer-safe container (remember to leave extra room, about an inch, in glass jar if freezing to allow for expanding liquid). Use frozen broth within 6 months.

3. Reheating: You can reheat the stock on the stovetop on medium-low for 4 to 5 minutes. If frozen, let broth thaw in the fridge before reheating.

4. Strained meat and veggies: If you plant to make a soup soon, you can reuse some leftover meat and veggies. Otherwise, discard. 

I hope you enjoy this recipe that has become a well-loved favorite here at Salted Seasons— where we celebrate seasonal eating and down to earth living. Thank you for being here and thanks so much for cooking with me! Until next time—

—Taylo