Turkey Stock (Turkey Bone Broth)
Total Time
2 hrs 40 mins
Prep Time
10 mins
Cook Time
2 hrs 30 mins
Rating
5 out of 5 stars
(12)
Ingredients
8 cups
- 1 1/2 to 2 1/2 lbs of roasted turkey bones
- 1 Tbsp apple cider vinegar
- 1 tsp salt
- 2 celery stalks with leaves attached, cut into thirds
- 1 medium onion, peeled and halved
- 2 carrots, peeled and halved
- 2 garlic cloves, smashed
- 1 bay leaf, optional
- Filtered water: 16 c. (stock pot), 12 c. (6 Qt. slow cooker), 10-11 c. (Instant Pot)
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Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
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Chef's notes
Turkey stock absorbs the collagen released from the turkey bones. In fact, turkey bone broth is best when you can easily break the bones in half. The liquid will gel or thicken once refrigerated but will return to a liquid when heated.
For freezing, we like to separate the stock into freezer-friendly cup or pint containers, or zip-top bags for easy use.
