If roasting turkey is labor then making Turkey Bone Broth is the glorious afterbirth. Shall we get into it?
Can you overcook turkey stock? Yes, the culprit is high heat. A really long simmer time (even up to 4-5 hours) is totally fine, as long as it’s a gentle simmer and not a fast boil. High heat deadens the flavors of all those wonderful herbs.
Health and Dietary Considerations of Turkey Bone Broth
As printed, this Turkey Bone Broth recipe is:
- dairy-free, if your turkey was roasted without butter and other dairy ingredients
- gluten-free
- sugar-free
- keto- paleo- and Whole30 compliant
This of course, depends on how you initially roasted the turkey. If the original roast turkey was brined with sugar, basted with butter, or marinated in any way with ingredients that contain gluten e.g. soy sauce, your bone broth will have some degree of these ingredients as well.
Turkey Bone Broth Recipe
- turkey carcass including skin
- any juices collected from the serving platter
- 2-3 quarts filtered water
- 1 tablespoon apple cider vinegar
- 2-3 carrots washed, peeled, and cut into 1-inch pieces
- 2-3 celery stalks washed and cut into 1-inch pieces
- 1 large onion and or leek peeled and cut into 1-inch pieces
- 1 head garlic cloves peeled and smashed
- optional: 5-6 shiitake mushrooms
- Place turkey carcass along with fat and skin in a large stock pot; save the accumulated juices to add later. If the carcass doesnt fit, break the carcass down into smaller parts. Cover with water until the carcass is submerged and covered by 1″ of water.
- Bring pot to a boil over medium heat. Turn down heat to low and simmer for 7 hours. After 7 hours, add the chopped carrots, celery, onion, and garlic. Simmer for an additional 1 hour.
- Skip ahead to Cool Stock, Chill, and Remove Fat (for Both Stove-top and Slow-Cooker methods) below.
- Place turkey carcass along with fat and skin in the slow cooker; save the accumulated juices to add later. If the carcass doesnt fit, break the carcass down into smaller parts. Cover with water until the carcass is submerged and covered by 1″ of water.
- Turn on slow cooker, and set for 4 hours on High or 8 hours on Low. When there are two hours left on the slow cooker, add the chopped carrots, celery, onion, and garlic.
- With a pair of tongs, remove large parts of bones and vegetables from the pot. You can throw the bones away, but I always let it cool off on a plate then pick off every single shred of meat and edible cartilage from the bones. I am not kidding. I may never do anything with those microscopic fibers of flesh, I may never eat it, but dammit if I dont get my $3.99/pounds worth from that turkey. The vegetables will be to the point just before becoming baby food, so you can toss them, but why?! I let them cool off, sprinkle some salt, and eat them as my reward for being so economical. However, at this point, the vegetables have very little, if any, nutritional value left in them.
- Carefully pour the stock through a strainer into another large pot or bowl. Place the bowl of hot stock in another bowl that is filled with ice water to quick-cool the stock. When the ice has melted, drain some of the water, and add more ice. Do this a few times until the stock is cool enough to touch.
- Ladle the cooled stock to storage containers, and refrigerate overnight to allow fat to rise to the top and solidify. After fat has solidified, remove, discard.
- If you actually own a liquid fat separating device of some sort, go ahead and use it to remove the liquid turkey fat from the stock before you refrigerate.
- I own a fat separator. HOWEVER, I find great joy in waiting patiently for the fat in turkey (or any animal for that matter) stock to rise to the top, cool overnight in the refrigerator, and congeal into a thick layer that seals off the top of the container, then lifting the disc of solid fat off the surface of the stock in a single smooth motion with a large spoon.
- Store stock in refrigerator, or freeze and keep for up to 3 months. It might safely last longer, but it wont actually. Turkey stock that has been simmered with additional garlic, ginger, a few herbs, and salt, is a little bit of a lot of awesome on a winter night.
Can you cook turkey stock too long?
FAQ
How long is too long to boil stock?
Can you simmer stock for too long?
Can I leave turkey stock simmering overnight?
Is it safe to leave stock boiling overnight?
How long do you boil a 12 pound turkey?
Make sure the liquid completely covers the turkey. Cover the pot with a lid and bring the liquid to a boil over high heat. Once the liquid is boiling, reduce the heat to low and simmer the turkey for about 20 minutes per pound. For example, if you have a 12-pound turkey, it would need to boil for approximately 4 hours.
Can you make Turkey stock every year?
Once you taste it you are going to want to make it every year, so from now on just remember to over-buy a little bit on all your celery, carrots, onions, and herbs, and you are all set to go for your turkey stock! Heat your turkey carcass with any turkey parts you have: neck, giblets, any skin, or leftover turkey drippings.
How do you make Turkey stock?
Here are 5 easy steps to show you how to make turkey stock: Grab a large pot and add the turkey bones + any other ingredients you may be using. Cover everything with cold water. *This is important* Bring the stock to a simmer but not a boil. If it boils you will have cloudy stock.
How do you cook a roasted turkey in a stockpot?
In an 8 Qt. stockpot, add the roasted turkey bones, apple cider vinegar, salt, and 16 cups of filtered water. Bring to a boil and then lower the heat to a simmer. Skim to remove any foam and impurities that float to the top, then cover and simmer for 6 hours. Add celery, onion, carrots, garlic, and bay leaf, if using.