A roasted turkey yields a beautiful broth, fragrant and rich in flavor with a beautiful golden color. You can sip it on its own or use it as the base for soups made with leftover turkey meat.
How to Make Incredible Turkey Bone Broth
Wine Gives Bone Broth Great Flavor and Helps Release Gelatin
A glug of wine tipped into the cooking pot not only gives Turkey Bone Broth a lovely flavor, infusing it with just a hint of acidity. That acidity helps to breakdown the collagen in the turkey’s frame, transforming it to gelatin which gives a well-made turkey bone broth an incredible, luscious and silky texture that’s perfect for sipping on its own, or using as a base to make soups or sauces.
Cook Your Broth Low and Slow or Under Pressure
You can make turkey bone broth both on the stove using a stock pot or using an electric pressure cooker. I prefer to use my Instant Pot when making turkey bone broth, or any bone broth, because it is fast, clean, and efficient.
If you’re making turkey bone broth on the stove using a stock pot, you’ll bring the pot to a boil and then immediately turn down the heat to maintain the broth at a low, even simmer. This helps to extract the collagen from the bones and joints and provides a more consistent gel than does overboiling the broth at high heat; moreover, a long and slow simmer keeps your stock clear and its color golden instead of pale and milky.
If you’re making turkey bone broth using an electric pressure cooker, like the Instant Pot, you don’t need to worry about cooking temperatures; rather, just pressure cook the bones, water and wine, and then let the pressure release naturally. You will have a nice clear broth with plenty of gelatin.
Skip the Vegetables and Herbs
Many broth makers add vegetables to their bones when they make broth, but you’ll generally make better broth if you skip the vegetables and herbs and simply keep your broth to three ingredients: leftover turkey bones, water and wine. With the prolonged cooking required of broth making, vegetables tend to break down and can leave your broth with a subtle (or not-so-subtle) flavor of overcooked vegetables. Carrots will tend to overly sweeten the broth and leafy greens can leave bitter notes.
If you still want to add vegetables to your broth, consider adding them in the last half hour of cooking rather than at the beginning. They’ll give the broth a fantastic flavor, but won’t break down enough to leave it tasting overcooked or too sweet.
Adding herbs to the broth as it cooks can give your broth incredible flavor, but only if those same herbs are compatible with the dishes you’ll make using the broth. Using a bone broth that has been simmered with thyme and bay isn’t a great option if your making an Asian-inspired soup.
Benefits of Bone Broth
Stocks and bone broths play a fundamental role in the traditional cooking of people throughout the world. Not only are they easy and inexpensive to make, but they help to combat food waste by providing an outlet for food scraps and unusable cuts that might otherwise go to waste.
They are also particularly rich in vital nutrients like gelatin, an easy-to-digest protein. Traditionally broths and stock are used to nurse the ill and the convalescent owing, and researchers have found that broth made from chicken bones really does help ease symptoms illness, particularly upper respiratory infections (1).
Turkey Bone Broth
- leftover bones from your roasted turkey
- 1/2 cup white wine
- Stock Pot
- Place the turkey bones and wine into a large stock pot, cover with water by two inches, and then bring to a boil over medium-high heat. Immediately turn down the heat to medium-low, and keep at a bare simmer for 4 to 6 hours.
- Strain the broth and serve immediately or store in the fridge for up to 1 week, or the freezer up to 6 months.