Don’t throw out those turkey bones on Thursday!
After carving, save the bones for this delicious homemade turkey stock, or broth if you will.
Use it in any soup or stew recipe that calls for poultry stock, or freeze it for later to make gravy for a Christmas turkey dinner, or any roast chicken dinner.
Don’t worry if you don’t have any garlic or herbs.
The only thing you really need to make this recipe is filtered water and vinegar, which helps pull the yummy nutrients out of the bones.
Homemade Turkey Stock
Makes about 7 cups
Time: 12 – 24 hours
- 1 turkey carcass and bones
- Any leftover skin and organ parts (liver, heart, kidney, neck, etc.), if available
- 1/4 cup apple cider vinegar
- 1 tsp. sea salt
- filtered water (from the Brita, not the tap)
Optional add-ins for extra flavor:
- 3 peeled garlic cloves
- 1 tsp. whole black peppercorns
- 1 handful fresh parsley
- 1 bay leaf
- Put turkey carcass and bones, leftover skin, and any remaining organ parts in the pot of a slow cooker.
- Add 1/4 cup apple cider vinegar and 1 tsp. sea salt.
- Fill all the way to the top of the slow cooker with filtered water (from the Brita, not the tap).
- Add optional add-ins for extra flavor if desired, such as peeled garlic cloves, peppercorns, fresh parsley, a bay leaf, and/or any other fresh herbs you have on hand. (Again, totally optional. Your stock will still taste delicious without them.)
- Cover and cook on LOW for at least 12 and up to 24 hours.
- Using a fine mesh sieve, carefully filter the stock into heat-proof containers. Discard the bones.
- LET COOL to room temperature before covering.
- Cover and refrigerate or freeze. Stock will become gelatinous when it chills (this is a good thing!).
- Use in place of any recipe that calls for stock, such as a soup, stew, or gravy.
gobble gobble! (yep I just said that.)