Easy Turkey Broth Recipe (2024)

FAQs

How to can homemade turkey broth? ›

Is Broth Different from Stock? There is one major difference between broth and stock: Broth is made from meat and vegetables, but stock is made with bones. While both are flavorful, broth tends to be thinner. It's cooked for less time, and it doesn't contain stock's thick, viscous texture.

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.

Many people drink bone broth because it's so nutrient packed. When the bones are cooked low and slow they release their naturally occurring collagen + gelatin which is thought to be great for your gut health, skin + nails! This turkey broth is great for sipping on, or cooking with!

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.

Can you overcook turkey stock? Yes, especially if it's at a rolling boil. To ensure your stock doesn't overcook, make sure it simmers over low heat for an extended amount of time. Cooking over a high heat for a long time emulsifies the fat, making it nearly impossible to separate and remove.

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. Just place them into a large soup pot with a generous amount of water. Add some basic vegetables and simmer away for at least an hour.

Bland turkey stock can result from a variety of factors. It could mean that it was not simmered long enough for the flavors to fully develop, or that not enough turkey parts were used. Additionally, the lack of sufficient seasoning, such as salt, herbs, and vegetables, can also result in a bland taste.

Foods in the Brassica family, such as collards, are too strong for stock/broth and can impart a bitter taste. Corn doesn't add a lot of flavor and can make the stock/broth cloudy. Excellent for making stock/broth. Avoid bitter greens and members of the brassica family (kale, cabbage, Bok Choy).

What to add to broth to make it taste better? ›

"Ground paprika, turmeric, nutmeg, ground ginger, and other powdered spices add a touch of color and spiciness to broths," she says. As a general rule, use fresh herbs at or near the end of cooking and dried herbs and spices early on.

Generally speaking, the cloudy nature of stock is simply due to impurities or particles in the stock. Stock should always be started with cold water and cooked, uncovered, at a simmer, without ever coming to a full boil. If the stock does boil, some of the fat will emulsify into the liquid, which can make it cloudy.

BUT: The sign of the 'jelly' is what lets you know you've cooked the bones long enough, you've not used too much water, and you've used bones that have high gelatin in them. Gelatinous bone broth is the visual sign (when it's wobbly once cooled in fridge) that you've got a great amount of gelatin in there.

Next, add in a bit of salt to season the broth (you can add more later). Then add 1-2 Tbsp (15-30ml) apple cider vinegar, which is added primarily as 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.

Pressure canning bone broth at home is a great way to ensure you have quick and easy ingredients on hand that are both healthy and very inexpensive to make. With a family my size, having canned convenience meals or freeze dried convenience meals on the shelf can save dinnertime!

To preserve stock/broth safely you will need to use a pressure canner. This method of food preservation is used because the food item is meat-based and low in acidity. We could also package the broth in food-safe freezer containers. To start, you will need 4 pounds of beef bones with a little bit of meat on the bones.

REMEMBER: If you are canning low-acid foods such as vegetables, broth, and meats, you WILL need a pressure canner. However, if you are canning high acid foods like jams and jellies, fruits (like canning peaches), applesauce, pickles, etc., you can use safely and confidently water-bath canning.

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.