Main Dishesnatashaskitchen5.0
Turkey Stock
Turkey Stock is easy to make and superpowers your cooking. Its rich flavor gives a dish that extra push from good to extraordinary! This turkey bone broth recipe includes three different ways to make stock: using a stockpot on the stove, a slow cooker, and the Instant Pot pressure cooker.In just a few steps, it’s simple to use every bit of the incredible flavor of roasted Thanksgiving turkey to make your homemade turkey broth.
👥 8 Servings⏱️ Prep & Cook: 2h 40m⏳ Prep: 10 min🔥 Cook: 2h 30m👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●slow cooker
- ●oven
- ●strainer
📝 Preparation Steps
1
Stockpot Directions (⏱️ 15 Hours)
2
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.
apple cider vinegar1 Tbspsalt1 tspFiltered water (16 c. (stock pot), 12 c. (6 Qt. slow cooker), 10-11 c. (Instant Pot))
3
Add celery, onion, carrots, garlic, and bay leaf, if using. Cover the pot and continue to simmer for ⏱️ 9 hours. To keep it from becoming foggy, be sure not to let the stock reach a hard boil. Proceed to the Straining and Storing directions below.
medium onion (peeled and halved)1carrots (peeled and halved)2bay leaf (optional)1
4
Slow Cooker Directions (⏱️ 15 hours)
5
In a 6 Qt. slow cooker, put the bones, cider vinegar, salt, and 12 cups of warm/hot water. Set the timer to ⏱️ 15 hours on low heat.
salt1 tsp
6
When it has been cooking for ⏱️ 6 hours, stir in the celery, onions, carrots, garlic, and bay leaf. Cover and continue cooking for another ⏱️ 9 hours (⏱️ 15 hours total). You can let it cook longer overnight if needed. Proceed to the Straining and Storing directions below.
medium onion (peeled and halved)1carrots (peeled and halved)2bay leaf (optional)1
7
Instant Pot Directions (⏱️ 2 Hours)
8
In a 6 Qt. Instant Pot, add all the ingredients (bones, cider vinegar, salt, celery, onion, carrots, garlic, and bay leaf). Then fill the pot to the 2/3 Max Fill line with water, about 10-11 cups. Select the “Soup/Broth” setting for a time of ⏱️ 2 hours or ⏱️ 120 minutes.
salt1 tspmedium onion (peeled and halved)1carrots (peeled and halved)2bay leaf (optional)1
9
When the cooking is finished, allow the pot to naturally depressurize for ⏱️ 30 minutes. Then, using an oven mitt to protect your hands, release the pressure using the valve. Proceed to the Straining and Storing directions below.
10
Straining and Storing the Turkey Stock
11
Strain the stock: Using tongs, remove and discard the large bones and veggies. Then, pour the stock through a fine mesh strainer into another pot. Then throw the solids away. Cool the stock completely, cover it, and then refrigerate overnight.
12
Remove the fat and store: The next day, open the container of stock and remove the fat that has accumulated on top. Store the stock in the refrigerator for 3-5 days or freeze for up to three months, leaving room for the stock to expand when frozen.
Nutrition Facts
calories
15 kcal
fat Content
0.1 g
serving Size
1 serving
fiber Content
1 g
sugar Content
1 g
sodium Content
310 mg
protein Content
0.4 g
carbohydrate Content
3 g
saturated Fat Content
0.02 g
unsaturated Fat Content
0.04 g
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