Make use of the whole Thanksgiving turkey by turning the bones into a delicious rich turkey stock that is perfect for gravy, soup, or stew. Learn how to make turkey stock to store in your freezer, or pressure can it for shelf-stable jars.
So many people throw away the leftover turkey carcass after the Thanksgiving or holiday meal. This is such a tragedy because they are missing out. Those turkey bones are filled with nutrients and lots of flavor.
We don’t waste much in this household. Throughout the year, I save all my vegetable trimmings in zipper bags in the freezer. Tossed into these bags are the ends of garlic, pieces of onion, small carrots, celery greens and stalks, and broccoli stems. I use these vegetables to add flavor to our homemade stocks and broths.
During winter, I often have a pot of stock simmering on the wood stove that heats our home. I like to keep plenty of chicken, beef, vegetable, and turkey stock on hand for winter soups and stews. Once you start making your own homemade stocks, you will find that they taste so much better than store bought. You have full control over the ingredients and can eliminate the extra additives and sodium found in store-bought stocks.
How to Make Turkey Stock
Making stock is not difficult. It just takes a little time, and you will be rewarded with a tasty stock that you can stash in your freezer, or pressure can to use in your favorite recipes.
Stocks and broths are made by combining leftover bones with vegetables, herbs, spices, and simmered slowly to extract lots of flavor.
The key to making a deep flavored stock is to start with a roasted turkey. After removing the meat, use the leftover turkey carcass to make turkey stock. Roast the bones and vegetables in the oven, add everything into the stockpot, fill with water, and simmer slowly into a tasty stock. This will result in a rich flavored, savory turkey broth with a nice depth of flavor.
Step 5: Prepare the Stock
Remove the stock from the refrigerator. Slide a thin, flat spatula across the chilled stock to remove the fat layer. Removing the fat is beneficial for several reasons, not only will your broth be clearer and contain less fat, but there will be a reduced chance of the thick fat interfering with the seal as the jar is processed in the canner.
Add the stock to a large stockpot. Bring the pot to a boil over medium-high heat.
Canning Rich Turkey Broth!
Can you put broth in a pressure canner?
Like all low acid foods, broth must be pressure canned. This is non-negotiable. Because meat, and the resulting stock, is a low-acid food, the only safe way to can it is in a pressure canner. A pressure canner allows the inside of the food to reach a sufficient level of heat in order to kill any potential botulism spores (240°F).
Does drinking bone broth affect blood pressure?
There is no definitive answer to this question as the research is conflicting. Some studies suggest that bone broth may help to lower blood pressure while other studies suggest that it has no effect. If you like drinking bone broth, there is no harm in trying it to see if it has any effect on your blood pressure. However, you should speak with your doctor first if you have any concerns.
How do you make Turkey stock & broth?
Stocks and broths are made by combining leftover bones with vegetables, herbs, spices, and simmered slowly to extract lots of flavor. The key to making a deep flavored stock is to start with a roasted turkey. After removing the meat, use the leftover turkey carcass to make turkey stock.
How do you can Turkey in a pressure canner?
Turkey or any meat are low acid foods and required canning in a pressure canner. See my article on beginners guide to canning for a complete guide on canning. Place the filled jars into the pressure canner and process according to your canner’s instructions for a processing time of 75 minutes (pint jars). Process quart jars for 90 minutes.