How to make your own Turkey Stock - bone broth recipe (2024)

FAQs

Is homemade turkey bone broth good for you? ›

Marrow from bones provides vitamin A, Vitamin K2, and minerals such as zinc, iron, boron, manganese, omega-3 and omega-6 fatty acids. Through the process of simmering, the nutrients are released into the water into a form that is easy for your body to absorb when consumed.

While we generally use the terms interchangeably, turkey stock is cooked with only bones for a longer time. It becomes jelly-like when cooled because of the collagen-packed bone marrow that is extracted during the longer cooking process. Don't worry, it becomes liquid again when heated.

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.

While bone broth is generally considered safe to consume, there are some potential risks to be aware of. Lead contamination. Some studies show elevated levels of lead in bone broths, which can be harmful to health if consumed in large amounts. Bacterial contamination.

Bone broth is generally safe to drink every day if consumed in moderation and as part of a nutritious, omnivorous diet, says Millstine. If you have any food allergies, always check the label.

You may be surprised to find the stock is jiggly like jello. This is a good thing! The long simmering time breaks down protein — called collagen — that's in the connective tissue of the carcass, turns it to gelatin.

Because broth is lower in calories, it may be the preferred option for those who are trying to limit their calorie intake. Nevertheless, stock contains more nutrients, as well as collagen, marrow, amino acids and minerals. These may protect the digestive tract, improve sleep and support joint health.

Stock is thicker than broth. It is made by simmering the meat bones along with herbs, spices and vegetables for a longer time. It will be thicker and richer than broth because of gelatin/collagen that comes from the bones.

Canora cautions against overcooking your bone broth, which can actually seriously hamper the flavor. Once you go past the 16-hour mark or so, “you start breaking down the bone itself and it starts infusing a bad flavor to your broth,” he explains.

How many hours should I boil bone broth? ›

Put the pot over medium-high heat and bring to a boil. Every 15 to 20 minutes skim the fat off the surface of the water. When the pot boils, turn the heat down to low and simmer for 16 to 18 hours. Skim the surface again as needed when you check on the pot during the cooking period.

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.

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.

A great deal of recipes for making meat stocks recommend adding vegetables in the last hour of cooking.

The carcass's connective tissue can also add collagen, which can be beneficial to joint health. And bone marrow can be rich in iron, vitamins A and K and other nutrients. Adding vegetables to the broth can also add nutrients.

Thankfully, the collagen and amino acids in bone broth are incredibly beneficial for joint aches and pains. While everyone is different, we've seen customers rave about joint pain disappearing with regular bone broth consumption. To see benefits for joints and cartilage, we suggest drinking 2-4 cups of broth per day.

The best bones for broth are full of connective tissue like joints or knuckle bones for beef and feet for chicken. Think about getting the big joints responsible for moving animals around. These are feet, hips and knees.