Turkey Bone Broth

What is turkey bone broth?

Bone broth is the liquid that results from simmering bones and joints of meat over time. This version is made from leftover roasted turkey bones, and it has a deep, savory flavor enhanced by onion, garlic, herbs, and just the right amount of wine (or lemon) for acidity. Making homemade turkey bone broth is a great way to use up Thanksgiving leftovers.

Traditionally, broths are sipped as a restorative food, but you can also use it as the foundation for other dishes such as gravy, soups, and stews. 

Ingredient Notes

• Leftover turkey bones give the broth its flavor, substance, and nutrition.  They're an excellent source of collagen, which breaks down to protein-rich gelatin.
• White wine adds acidity to the broth and improves its flavor. The acid in wine also helps to break down the collagen in the turkey carcass, resulting in a silky, gelatinous broth.
• Yellow onion and garlic give the broth a deeper flavor, with light, sweet notes that balance the rich umami flavor left by the turkey.
• Herbs give the broth a little brightness. Parsley lends a clean note, while thyme and sage lend a distinctly vibrant flavor. Bay leaves are also a good choice, contributing robust herbal undertones.

Recipe Tips

If you can boil water, you can make this easy recipe. It's painlessly simple and a foundational culinary technique that can help build confidence in the kitchen. But there are a few things you need to keep in mind to make sure it consistently comes out good every time you make it.

Tips for Making Turkey Bone Broth

• Let the broth come to a boil, then immediately turn down the heat when you're cooking this recipe on the stove. Rapid and prolonged boiling can damage the proteins and emulsify the broth, resulting in a greasy texture, off-flavors, and watery rather than gelatinous texture.
• Add just enough water to cover the bird by an inch or two. For optimal gelatin, aim for equal amounts of leftover bones and water.
• If you're using an Instant Pot, you may crush or break the leftover bones a little so that they fit into the insert more efficiently.
• Don't simmer your broth too long. While cooking homemade bone broth for a very long time is popular, it can sometimes break down the gelatin. Instead, aim for about 4 to 6 hours. It will still be just as nutritious.
• To de-grease the broth, transfer it to a jar and let it rest in the fridge until the fat rises and the broth gels. When you're ready to serve it, gently lift the fat cap off the gelled liquid and discard it.

Tips for Seasoning the Broth

• Use the leftover turkey carcass from a roasted turkey. Roasting enhances the development of flavor, especially savory notes.
• Onions and garlic work well when you add them at the beginning, but avoid adding other vegetables too early.
• Carrots and other root vegetables can make the broth taste too sweet, while cruciferous vegetables such as broccoli can make it taste bitter when you add them too early.
• Salt your broth at the very end. As the broth cooks, its liquid evaporates. So, if you add salt too early in the process, your broth risks being too salty. Instead, add it to taste at the end or right before serving it.
• Add herbs toward the end of cooking. Their flavor will taste brighter without overpowering the broth. For the stovetop and slow cooker methods, that means you should add them in the last 20 to 30 minutes. Or let them steep in the Instant Pot for a few minutes before straining.

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Recipe Questions

Are there any health benefits?

Bone broth, which is made from animal bones, is rich in easy-to-digest protein. It is a good source of gelatin and amino acids. Contrary to popular belief, it's not a good source of minerals despite being made from mineral-rich bones.

Due to its high gelatin content, it's an excellent food for supporting gut health and the immune system. This is also true of turkey bone broth. 

How do I store it?

Pour the broth into mason jars or another container with a tight-fitting lid, allowing at least 1 inch of headspace. Seal the jar tightly, and then place it in the fridge. It will last about 5 days.

Can I freeze it?

Yes. You can freeze turkey bone broth. Pour it into freezer-safe containers, allowing 2 inches of head space. Seal the jar and freeze it for up to 6 months.  

If you wish to freeze it in smaller portions, pour the broth into ice cube trays and freeze. Then, transfer the frozen cubes of broth to a freezer bag and store them in the freezer for up to 6 months.

Can I use raw turkey bones?

Yes. If you don't have a leftover turkey carcass, you can roast the raw bones on a rimmed baking sheet for about 20 minutes at 425 F.  

Then, add the roasted bones, water, wine, and remaining ingredients to the pot and follow the recipe directions above.

Leg bones, neck bones, wing tips, and feet are particularly rich in collagen and make excellent broth.

Do I need to make it right away?

If you have leftover turkey bones but aren't ready to make broth immediately, transfer them to a resealable plastic bag or an airtight container and store them in the fridge or freezer. They'll keep in the fridge for about 3 days and in the freezer for about 6 months. Then you can make broth when you're ready.

My broth didn't gel. What went wrong?

The gelatinous texture of well-made broth comes from collagen, which breaks down into gelatin when cooked properly.

There are a few tricks to making gelatinous broth. They include adding an acid (such as wine in this recipe), maintaining the proper ratio of bones to water (about 1:1 by weight), and avoiding cooking your broth at too high a temperature for too long. Likewise, you also want to simmer the broth just long enough to extract the gelatin without breaking it down.

My broth is cloudy. What went wrong?

Well-made broth should be clear, but sometimes you'll find that your turkey bone broth is cloudy or opaque. Don't worry. It's still safe to eat.

Sometimes, little fat globules emulsify into the broth, creating a cloudy or opaque appearance. Simmer your broth at a lower temperature and avoid a rolling boil to avoid cloudy broth.

Can I re-use the bones for another batch?

Yes, but your broth will taste progressively weaker each time you make it. A French technique (remouillage) calls for using this weaker broth instead of water when making stock with fresh bones. 

In this way, you make a sort of perpetual broth in which spent bones are used to make a weaker broth (remouillage), which you then use to make a broth with new bones. The result is a deeper and richer flavor.