Last Updated on July 7, 2022 by Share My Kitchen
Once you have slow-roasted your turkey and removed the bones from the bone, it is time to make turkey broth. It’s a beautifully rich, savory broth with an amber-brown hue, and it is one of the simplest broth recipes you can create. The addition of onions and herbs enhances this flavor. This version includes instructions for how to make it on the stovetop, in an electric pressure cooker like the Instant Pot, or in your slow cooker.
This classic turkey bone broth is richly flavorful, and it’s a great way to use your leftover turkey. The broth can be sipped on its own, or used as a base to make a soup or stew.
What is Turkey Bone Broth?
Bone broth is the result of simmering bones and meat joints for a long time. This recipe is made with leftover roasted turkey bones. It has a deep savory flavor, which is enhanced when infused with onions, garlic, herbs, and the right amount of wine (or lemon juice) for acidity.
Traditionally, broths were made to be sipped on their own as restorative food. However, you can also use it as a base for other dishes like soups, gravy, and stews. It is excellent as a base for Turkey and Wild Rice Soup, and sprouted lentil soup containing smoked turkey.
What’s In Turkey Bone Broth?
In its simplest form, turkey bone broth is made using two ingredients: leftover roast turkey frame, and water. However, you can add alliums such as wine or lemon, garlic and onion, and fresh or dried herbs to enhance the flavor. Although not essential, these ingredients can enhance the taste of the broth if they are added carefully, and at the right moment.
- Turkey bones left over from roasting a Turkey. Reserve as many bones as you can, including any skin and pan drippings for your broth.
- The broth has a richer flavor thanks to garlic and yellow onion. It also contains light sweet notes which balance the turkey’s umami-rich flavor.
- The savory flavors of the broth are balanced by wine, which adds a little acidity. This acidity helps to break down the protein in the connective tissue of the turkey’s frame, creating a silky broth that gels when chilled.
- Herbs provide the broth with a bit of brightness.
How to Make A Good Turkey Broth
You can definitely make bone broth if you can boil water. It’s easy to make, and it is a great foundational cooking technique, which may help you build confidence in the kitchen. This also keeps your fridge filled with healthy and delicious food. However, to ensure that it turns out great every time, there are some things you should keep in mind.
- Reuse the roasted turkey’s leftover frame. Roasting increases the development of flavor, particularly the savory ones. If you are intending to use raw bones, roast them at 400°F for 30 minutes before making the broth.
- Bring it to a boil, then reduce the heat immediately when you cook this recipe on the stove. Fast and prolonged boiling can cause damage to the proteins and emulsify broth. This will result in a greasy texture, off-flavors, as well as a broth that doesn’t gel.
- Garlic and onions work well. However, you should avoid adding any other vegetables. The broth can taste too sweet if it is made with carrots or other sweet root vegetables. Meanwhile, cruciferous vegetables like broccoli can make it bitter.
- Add enough water to cover the bird for about an inch or two. The size of your stockpot will determine how much water you add, but it is usually around 3 quarts. Pour enough water to reach the maximum fill line if you are using a slow cooker or an Instant Pot.
- You can add herbs at the end of cooking. The herbs will make the broth taste fresher, and brighter, without overpowering the overall flavor of the broth. For slow cooker and stovetop methods, this means that you should add them in between the final 20 and 30 minutes of your cooking time. If you are using an Instant Pot, or another electric pressure cooker, let the turkey bones and other ingredients cook. Then, release the pressure naturally and add the herbs. Pressure cook again for a few more minutes before straining.
- Salt the broth right at the end. The liquid of the broth will evaporate as it cooks, and this will concentrate the salt. Therefore, salting your turkey bone broth too early can lead to a very salty flavor. You should instead add the salt at the end of the process, or just before you serve it.
- Transfer the broth to a jar, and let it sit in the refrigerator until the fat rises and the broth gels to decrease it. Once you are ready to serve the broth, lift the fat cap off the gelled liquid and throw it out.
Turkey Bone Broth Recipe
|Cook Time||Total Time||Servings|
|6 hrs||6 hrs||2 quartz|
- leftover bones from your roasted turkey
- 1 medium yellow onion (quartered)
- 4 cloves garlic (smashed)
- ½ cup white wine
- ½ cup chopped parsley
- 1 tablespoon fresh thyme leaves
- finely ground real salt for serving
- Stock Pot
- Instant Pot
- Slow Cooker
- Fine-mesh Strainer
On the Stove
- In a large stockpot, combine the turkey bones, onion, garlic, and wine. Cover the ingredients with water by two inches, then bring the mixture to a boil over medium-high heat. Once it starts boiling, reduces the heat immediately to medium-low, and let it simmer for 4 to 6 hours.
- Add the parsley, and thyme, and allow it to continue simmering for about 30 minutes. Strain the broth, and pour it into a jar.
In an Instant Pot
- In the Instant Pot insert, place the turkey bones, onion, and garlic. Add the wine, and fill the insert to the maximum line with water. Then, seal the container and pressure cook for 2 hours. After that, let the pressure release naturally.
- Next, unseal the Instant Pot, and add the parsley and thyme. Seal it again and pressure cook for 5 minutes. Strain the broth, and transfer it into a jar.
In a Slow Cooker
- Place the turkey bones, onion, and garlic into the insert of the slow cooker. Add the wine, then add water to the max fill line. Cook the broth over low heat for 6 hours. Then, add the herbs, and continue cooking for another 30 minutes.
- Strain the broth, and pour it into a jar.
Storing the Turkey Bone Broth
- Season the broth with salt to taste as you prefer. Then, serve the strained broth immediately, or store it in a mason jar for up to 1 week in the fridge and up to 6 months in the freezer. If you are freezing the broth, allow at least 2 inches of headspace.