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turkey bone broth

Homemade Turkey Bone Broth (High Protein, Gut Nourishing)

AuthorTaylor
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 Time15 minutes
Cook Time6 minutes
Total Time21 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.