Turkey Broth (Stovetop/Slow Cooker/Instant Pot)

Turkey Broth (Stovetop/Slow Cooker/Instant Pot)

Making Turkey Broth is a breeze to pull together on the stovetop, Instant Pot or slow cooker. Your leftover Thanksgiving turkey, along with a few vegetables and spices, combine to make a rich and flavorful turkey bone broth.

Course Dinner, Drinks

Cuisine American

Keyword Bone Broth, Healthy Recipes, Instant Pot

Prep Time 15

Cook Time 2

Total Time 2 35

Servings quarts

Calories 48kcal

Author Darcey Olson

Cost $5

Equipment

Fine Mesh Strainer

Ingredients

1 Turkey Carcass *Note 1
2 Carrots, Cut Into Chunks
2 Celery Stalks, Cut Into Chunks
2 Yellow Onions, Quartered- Skin Still Attached *Note 2
6 Cloves Garlic, Unpeeled and Smashed
3 Sprigs Fresh Parsley
1 Spring Sage
1 tsp black peppercorns
2 Dried Bay Leaves
Water, To Cover *Note 3

OPTIONAL:

1 tbsp Apple Cider Vinegar *Note 4

Instructions

STOVETOP

Add all of the ingredients to a large stock pot and cover completely with water.
Bring to a boil, then reduce heat to medium low. Simmer for 2 hours before tasting and adjusting seasoning. From time to time, use a large spoon to skim off any foam or fat from the surface of the stock.
Place a large strainer over a large pot in the sink. Strain and discard the leftover solids. Let cool before transferring to an air tight container in the refrigerator.

INSTANT POT

Add all of the ingredients to the instant pot and cover completely with water. Make sure to keep it below the "max fill" line.
Place the lid on the Instant Pot and turn the valve to the sealed position. Click the High Pressure button and set for 90 minutes. You can either quick release (QR) or naturally pressure release (NPR) after the initial cooking time is up.
Place a large strainer over a large pot in the sink. Strain and discard the leftover solids. Let cool before transferring to an air tight container in the refrigerator.
OPTIONAL: When ready to use, just skim the condensed fat off the top of the broth.

SLOW COOKER

Add all of the ingredients to a large slow cooker and cover completely with water.
Turn the heat to low and simmer for 8-10 hours. From time to time, use a large spoon to skim off any foam or fat from the surface of the stock.
Place a large strainer over a large pot in the sink. Strain and discard the leftover solids. Let cool before transferring to an air tight container in the refrigerator.

Notes

Note 1- Use the bones from an already roasted chicken. To maximize nutrients, collagen and gelatin you want a bit of the meat still attached as that's what provides collagen and gelatin.

Note 2- The skin provides additional vitamins and minerals, as well as color, so keeping them on is best. Feel free to remove the skin if you prefer.

Note 3- The amount of water you need to add will vary based on the size of the cooking vessel and the amount/type of bones you're adding.

Note 4- Research shows adding ACV helps extract minerals from the bones. If you don't care for the taste or vinegar, or don't have it on hand, just skip it. You can't taste the vinegar in the final product.

Nutritional information DOES NOT include any numbers from the turkey carcass as it will wildly vary from batch to batch. The shown values include everything, except the turkey.

Nutrition