Transform your Thanksgiving leftovers into a rich, flavorful turkey bone broth that’s perfect for soups, stews, or sipping on its own. This easy recipe uses roasted turkey bones and simple ingredients to create a nourishing broth that’s packed with depth and homemade goodness.
Table of Contents
Ingredients
- Turkey bones: Provide rich flavor and collagen for a nutrient-dense, hearty turkey bone broth.
- Onion, carrots, celery: Add depth and natural sweetness, creating a balanced, aromatic base.
- Garlic: Optional, for a subtle savory boost and added complexity.
- Bay leaves, peppercorns: Infuse earthy and slightly peppery notes to enhance the flavor profile of your turkey bone broth.
- Apple cider vinegar: Helps extract minerals and collagen from the bones for a more nutritious broth.
- Salt: Balances flavors; adjust to taste for versatility in recipes.
- Water: The base, ensuring a light and clean broth texture.
Alternative Ingredients
- Turkey bones: You can use chicken or beef bones in your broth for a different flavor.
- Onion, carrots, celery: Use leeks, parsnips, or fennel as alternatives for aromatic vegetables.
- Bay leaves, peppercorns: Replace with thyme sprigs, rosemary, or a pinch of dried herbs.
- Apple cider vinegar: Use white vinegar, lemon juice, or omit for a milder taste.
Detailed Steps
Roast the Bones and Vegetables: Roasting deepens the flavor of your turkey bone broth. Cut vegetables into large chunks to prevent burning. If bits stick to the pan, deglaze with water and add to the pot for extra richness.
Prepare the Pot: Transfer the roasted ingredients to a large pot or slow cooker. Don’t skip scraping up browned bits—they’re flavor gold!
Add Seasoning and Vinegar: Bay leaves and peppercorns are classic, but herbs like thyme work too. Vinegar helps extract nutrients; lemon juice is a good alternative.
Simmer Gently: Keep the heat low to avoid a cloudy broth. Skim foam during the first hour for a clean finish in your turkey bone broth.
Strain and Cool: Strain through a fine mesh sieve or cheesecloth. Cool slightly before handling to make it safer and easier.
Season and Store: Salt lightly if using in recipes later. Freeze in portions or ice cube trays for convenience.
Expert Tips
Use Cold Water to Start: Always begin with cold water when filling the pot—it helps extract maximum flavor and nutrients from the bones for making turkey bone broth.
Break the Bones: If possible, crack larger bones (like drumsticks) to release more collagen and marrow for your broth.
Don’t Overcrowd: Leave room for water to circulate around the bones and vegetables to ensure even extraction.
Add a Parmesan Rind: Tossing in a leftover Parmesan rind adds a subtle umami boost to your turkey bone broth.
Freeze Veggie Scraps: Save scraps like onion skins, carrot peels, and celery tops to use in future broths—no waste!
Layer Flavors Later: Keep the broth simple; add strong seasonings or spices when you use it in recipes for versatility.
FAQs
Yes, but roasting the bones adds depth and richness to the flavor, so it’s worth the extra step.
Refrigerate for up to 5 days or freeze for up to 6 months in airtight containers.
Absolutely! A slow cooker on low for 12-24 hours works great. For an Instant Pot, pressure cook for 2 hours.
Add salt gradually after straining or boost flavor with herbs, spices, or a Parmesan rind.
High heat or vigorous boiling can cause cloudiness. Keep the heat low and simmer gently.
Yes, though the second batch will be lighter and less flavorful.
Skim off foam while simmering and chill the broth to remove solidified fat before storing.
Serving Suggestions
Serve turkey bone broth as a warm, soothing drink on its own or use it as a base for soups, stews, and risottos. Pair it with fresh bread or a crisp side salad for a complete and comforting meal.
Storage Suggestions
Store turkey bone broth in airtight containers in the refrigerator for up to 5 days, or freeze in portions for up to 6 months. For convenience, freeze in ice cube trays for easy use in recipes.
You’ll also enjoy:
- Turkey Noodle Soup
- Perfectly Roasted Turkey
- Cranberry Mule Mocktail
- Smoked Mac and Cheese
- Sweet Potato Apple Casserole
- Butternut Squash Pasta Salad
Turkey Bone Broth
Equipment
Ingredients
- leftover bones from a Thanksgiving turkey
- 1 onion quartered (no need to peel)
- 2 carrots roughly chopped
- 2 celery stalks roughly chopped
- 3 garlic cloves smashed (optional)
- 1-2 bay leaves
- 10-12 black peppercorns
- 1-2 tsp sea salt (adjust to taste)
- 2 tbsp apple cider vinegar
- water to cover
Instructions
- Preheat your oven to 425°F (220°C).
- Place the turkey bones on a large baking sheet.leftover bones from a Thanksgiving turkey
- Add the onion, carrots, celery, and garlic (if using) to the same baking sheet, arranging them around the bones.1 onion, 2 carrots, 2 celery stalks, 3 garlic cloves
- Roast everything for 25-30 minutes, or until the bones and vegetables are golden brown and slightly caramelized.
- Transfer the roasted bones and vegetables to a large stockpot or slow cooker.
- Add the bay leaves, peppercorns, and 1 teaspoon sea salt to the pot (adjust later to taste). Pour in the apple cider vinegar and enough water to completely cover the bones and vegetables, leaving about 1-2 inches of headspace.1-2 bay leaves, 10-12 black peppercorns, 1-2 tsp sea salt, 2 tbsp apple cider vinegar
- Simmer the broth. For stovetop: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 8-12 hours. For slow cooker: Set on low and cook for 12-24 hours.
- Occasionally skim off any foam or impurities that rise to the surface.
- Once done, strain the broth through a fine mesh sieve or cheesecloth into a large bowl. Discard the solids. Taste the broth and adjust the salt as needed.
- Let the broth cool, then refrigerate. Skim off the solidified fat from the surface if desired. Store in jars or containers in the refrigerator for up to 5 days or freeze for up to 6 months.
Notes
- Roasting tip: Roasting the bones and vegetables enhances the broth’s flavor. Don’t skip this step!
- Simmering tip: For a richer broth, simmer the bones for 12-24 hours in a slow cooker on low.
- Storage tip: Freeze in ice cube trays for easy, portioned use in recipes.
- Alternative bones: Chicken or beef bones can be used if turkey bones are not available.
- Adjusting salt: Add salt at the end after straining to control the seasoning level.
- Skimming: Skim the foam off the top during the first hour of simmering to keep the broth clear.
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
Taste is wonderful. Nice to have a few jars in the pantry!