Easy Turkey Broth Recipe (2024)

FAQs

How to can homemade turkey stock? ›

Once the stock is boiling, fill each jar leaving 1 inch head space at the top. Wipe the rim with a damp cloth, put on the lid, and adjust ring to finger-tight. Using the jar-lifter tongs, gently place each jar into the simmering canner making sure the jars do not touch each other or the sides of the canner.

Turkey Stock is made from primarily from bones while broth is made from more meaty pieces. I find broth usually has more flavor and to be honest, I make both the same way. Either can be done on the stove or in the slow cooker.

The stock can be refrigerated for up to 3 days, or frozen for up 6 months.

I add a little vinegar to my stocks to help pull the minerals from the bones, creating a nutrient-rich stock. Place all of the ingredients into a very large stainless steel pot, at least 12-quart, if not larger. You will want to add enough water to just cover the turkey and vegetables.

It's great for moistening leftovers and even mixing baby cereal. The collagen in homemade broth is so good for you along with all the vitamins from the fresh vegetables that are going into it. Also, even though I add salt, it has a considerably lower amount of salt than commercial broths.

Making turkey stock is a great way to use what you have on hand post-Thanksgiving. It's easy and economical: Almost all leftover parts of the bird can be put to use, including the bones, the skin, and small bits of meat attached to the carcass.

To make homemade chicken stock, place chicken bones, vegetables, herbs and spices into a large pot. Cover with cold water then simmer for about 3 hours. Let it cool, then skim the fat. Store in the refrigerator for up to 5 days or in the freezer for up to 6 months.

Stock bases are usually sold as pastes or in liquid form, where broth bases are most commonly sold as powders or in cubes and can be referred to as bouillon. To use either of these in recipes, simply follow the package directions to add water to create the amount of stock or broth called for in your recipe.

It is more robust in flavor than chicken stock, but not quite as intense as beef stock. It is perfect for drinking!

Typically, stock includes bones - it's made with drippings and scraps from chicken, turkey, or beef. Stock also tends to have a longer cook time in order to pull all of the nutrients and collagen out of those bones, and can therefore have a thick, gelatinous texture once it's cooled.

Why did my turkey broth turn white? ›

There are two primary reasons why stocks and broths end up cloudy: Emulsification of fats: Just like how water and oil can emulsify into an opaque mayonnaise, fats from meat or bones can emulsify into the water of your stock, making it cloudy. The culprit? Boiling.

Freeze the liquid for up to 6 months.

Put the container in the freezer and store it until you're ready to make stock, gravy, or soup with it. If you're freezing the liquid in ice cube trays, transfer the frozen cubes to a sealable freezer bag and use them within 6 months.

However, do not add onions, carrots, celery or herbs to your initial pot of simmering bone broth. Instead, enjoy the pure, rich flavor that comes from just the bones, fat, connective tissue and any small amount of meat that may still be on the bones; it is not something that needs or wants amending.

Then add apple cider vinegar, which is added primarily because the acidity breaks down the collagen and makes it more abundant in the broth. You can also sub lemon juice, but we prefer apple cider vinegar. Bring to a boil, then reduce to a simmer and cover.

That means the foam will typically appear when making meat-based broths and, to a lesser degree, soups made from high-protein vegetables such as chickpeas and lentils. When those coagulated proteins cluster together, they can create air pockets, which is what causes the “sudsy bubbles,” says Trout.

Pressure Canning the Finished Broth aka Stock

Once the stock has reached a full boil, ladle it into the hot jars. (You may use quarts or pints. I prefer pint-sized since most of my recipes call for smaller quantities.) Leave 1″ headspace.

Storage: Store turkey broth in the refrigerator and use within 4 days. Freezer: Divide the broth into freezer-safe containers (I like to use 16-ounce glass jars) and leave 1/2-inch head space for expansion. Label and date, then freeze for up to 3 months.

There are two ways to can turkey, either by hot packing or cold packing. Hot packing requires the meat to be cooked before caning. Cold packing is canning the meat without first cooking it. The preferred method by many is using the hot packed method.

If the recipe you're making is best without a layer of fat on the surface, the most efficient way to remove it is to chill the stock after cooking. This will cause the fat to solidify on the surface, creating a “fat cap,” Mamane says, which can easily be lifted off.