Turkey Stock (or Turkey Broth) is easy to make and the perfect way to get every drop of flavor out of your turkey dinner! Even if you don’t have a whole turkey carcass, you can make broth out of inexpensive turkey parts bought at your grocery store! Show Add in a few herbs and spices and some water and you have the perfect base for Turkey Gravy or Turkey Noodle Soup. Is there really a difference between stock and broth? Yes, there is! 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. While we often add water to our bones/carcass my mom actually uses low-sodium or no sodium chicken broth (in a box) for a little boost of flavor. If I have it on hand, I add it in for a richer flavor but if not, water works just fine! I add any leftovers from my Roast Turkey or turkey dinner including extra gravy, pan drippings, leftover Roasted Carrots… basically all of the good things with flavor make the turkey broth flavorful! (Skip the Brussel Sprouts though, they can make the broth bitter). How to Prepare BrothI use turkey necks or wings, which you can pick up from your local market for just a few dollars. They cook up wonderfully and add so much flavor to the turkey broth! If you’ve made a roast turkey, add the carcass (and any bits, pieces, juices or skin you have left over) in place of the wings/necks.
Slow Cooker StockAlternately, it can all go into the slow cooker and simmer overnight (or longer). Make sure you season your turkey stock/broth with herbs (save your carrot tops from making Glazed Carrots), fresh parsley, herbs, peppercorns and bay leaf. If you add too much water, it can water down the stock making it bland (in this case, once you strain it, simmer it to reduce and intensify flavor). I always add a raw onion with the yellow onion skin to add color to the broth. Once cooked I either cool in the fridge and skim of any fat (if I’m not using it right away) or use a gravy separator as shown below to remove any fat if I’m using the broth right away to make soup. Chicken Stock or BrothThe method in this recipe works perfectly for chicken broth too. I save up my carcasses from rotisserie chicken in the freezer until I have a few and make a broth using the same way. Alternately, you can boil a whole chicken for an amazing broth (and tender meat). Broth or stock can be frozen or refrigerated. It will keep 3-4 days in the refrigerator or 2-3 months in the freezer. Our Favorite Soups with Stock or Broth
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rate now! Turkey Stock (or Broth)Turkey broth or stock made from a carcass or meaty turkey pieces. This is the perfect base for soups, stews or gravy! Prep Time 10 minutes Cook Time 44 minutes Total Time 54 minutes
Most grocery stores sell as "poultry" herb pack which is great in this recipe. If your store doesn't carry it, you can use any fresh herbs you like. I use a combination of parsley, rosemary, thyme and sage. 4.91 from 10 votes↑ Click stars to rate now! Calories: 32 | Fat: 3g | Potassium: 7mg | Calcium: 2mg | Iron: 0.1mg Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here. REPIN this Easy Recipe
About the author Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook! Free eBook! Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals! You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive. latest & greatestWhat can you do with a turkey carcass?A turkey carcass is what's left after you finish a whole turkey. Instead of throwing the carcass away, some people like to use every bit of the bird by making stock or soup. The bones and remaining scraps of meat add rich flavor to the broth, ensuring you get every bit of deliciousness out of your holiday dinner.
What is turkey broth made of?Turkey carcass: Bones and all. Organ meats: The heart and gizzard can be added to the broth if desired, but the liver should be discarded or reserved for another purpose. Cold water: Always start with cold water. Vegetables: Some cooks save old vegetable trimmings to add to their broth.
Is turkey broth the same as bone broth?Turkey stock and turkey bone broth (which are essentially the same thing) are made by simmering bones that have a small amount of meat attached to them for a longer amount of time.
Can you overcook turkey broth?Yet, if you cook your broth too long, it will develop overcooked, off-flavors that can become particularly unpleasant if you've added vegetables to the broth pot which tend to break down, tasting at once bitter and overly sweet.
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