Do I have to make the bone broth immediately after roasting the turkey?

Roasting a Thanksgiving turkey is a lot of work so don't feel like you need to immediately start your bone broth, I usually start mine the next morning. Simply store the bones in an airtight bag in the refrigerator for up to 3-4 days until ready to make your broth. If you won't be making it within that time frame I suggest storing them in a freezer bag in the freezer until you are ready to use, up to 3 months.

Why does my bone broth look cloudy or hazy?

The fat droplets in the bone broth can make it look hazy. It is nothing to worry about and completely safe to eat.

Can I reuse the bones in another batch of bone broth?

Yes, you can make a second. (or even a third) batch of bone broth off of the same leftover turkey carcass, simply replacing the fresh vegetables.

Why does my bone broth look like jello when it is cold?

That's a great thing, it means you made a broth rich in gelatin from the connective tissue and bones. It will liquefy when reheated. If your bone broth doesn't gel it may simply be more diluted, it will still taste delicious.

Homemade Turkey Bone Broth

Description

Turkey bone broth is an easy and delicious way to use leftovers from your holiday meals. This simple recipe can be used for sipping or as a tasty addition to soups, stews, and more.

Ingredients

Scale

leftover turkey carcass along with any juices or drippings
2-3 carrots, peeled and chopped
2-3 stalks of celery, sliced
1-2 onions, peeled and quartered
3 cloves garlic
2 teaspoons whole peppercorns
2-3 sprigs fresh thyme
2-3 sprigs fresh rosemary

Instructions

Stovetop:

Add all the ingredients to a large stock pot or Dutch oven and cover with cold water. Bring to a boil, then reduce heat and simmer at least 8-12 hours.

Instant Pot:

Add all ingredients to the Instant Pot and fill with water just below the max fill line. Set to “Soup” or high pressure mode and cook for 2 hours (120 minutes). Allow the pressure to release naturally.

Slow Cooker:

Add all ingredients to a large crock pot and fill with water. Cook on low for 12-18 hours.

Straining:

After allowing the broth to cool a bit remove the large bones and veggies then strain through cheesecloth, fine-mesh strainer, or a sieve lined with a coffee filter. Refrigerate the bone broth then skim the fat layer off the top before storing.

Notes

Store this delicious turkey bone broth in the refrigerator in an airtight container for up to 5 days. I like to store mine in mason jars in the fridge.

Freeze bone broth in freezer-safe containers for up to 3 months. I find the easiest way to store it in the freezer is to ladle it into a freezer bag, seal it, and then laying flat to freeze. You can also freeze it in ice cube trays or these clever “souper cubes” (affiliate link) to freeze in one cup portions, and then transfer it to freezer bags for individual portions to have on hand for recipes. I do not recommend freezing broth in glass as it expands when frozen and may crack the glass

Prep Time: 5 minutes
Cook Time: 8 hours
Category: sauce
Method: stovetop
Cuisine: American

Nutrition

Serving Size:
Calories: 47
Sugar: 1.7 g
Sodium: 79.1 mg
Fat: 1.6 g
Carbohydrates: 4 g
Fiber: 1.2 g
Protein: 4.4 g
Cholesterol: 27.2 mg

If you liked this recipe, you’ll love my free 5-Ingredient Dinner Challenge.