Easy Turkey Stock Recipe

Turkey Stock or Bone Broth is a wonderful way to use up every part of the bird so nothing goes to waste. It's easier to make than you might think, so let's get to it.

First, remove as much of the meat from the bird as you want to repurpose for leftovers.

Put the bones, leftover skin, even the giblet packet if you've kept it in a large pot.

We added extra veggies in the roasting pan for our turkey to add to the stock for more roasted flavor so in the pot they go.

You can see how we roast a turkey here: https://www.youtube.com/shorts/W0k3OzZRg7g

Then we add whole peppercorns, turmeric, poultry seasoning and garlic, which I confited recently. Check the pinned comment for that easy recipe.

Then submerge the bones completely with water, add  Apple Cider Vinegar, a tablespoon will do.

If the water is within an inch of the top of the pan, consider getting a larger pan to prevent boil overs.

At this point, I add some miso paste or Better than Boullion to boost the taste. Because we are watching sodium, this is all the salt we want or need for our stock.

We typically cook our bone broth for a full day on medium heat, checking it on occasion to make sure your broth isn't evaporating. Add more water if the water is below the bones and turn down the heat a bit.

After 8 hours or so on the stove, turn off the heat and let cool for 30 minutes or so.

Remove the larger bones with tongs and discard.

Pour the rest through a sieve into a large bowl.

From here, you can either cool the broth to room temperature, refrigerate overnight and then skim the fat off the top or put in canning containers, put the lid on and allow them to cool until you can handle them long enough to easily put in the fridge or freezer.

Frozen stock will last about 3 months.

Use as a substitute for chicken broth or warm some up to sip on a cold day.