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

FAQs

Why add vinegar to turkey stock? ›

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.

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.

Stock and broth are more or less the same thing, a mixture of any combination of meats (including poultry or seafood), bones, vegetables or herbs simmered in a large quantity of water, then strained.

Turkey Stock Tips

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.

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.

Bone broth is by far the most nutrient dense of all the broths, and in my opinion, the most delicious. Bone broth simmers for a much longer time than regular broth or stock, and has a higher ratio of meat and bones to liquid, producing a richer, more flavorful liquid.

Bone broth combines the richness of a stock with the drinkability of a broth. It can make a healthy addition to your diet and contains nutrients such as collagen, electrolytes, and various amino acids. Consuming bone broth can help reduce inflammation and build muscle when combined with daily exercise.

The benefits of bone broth go beyond its flavor. It is full of collagen and gelatin which are great for hair, nail and skin health as well as healthy joints. It's also full of nutrients that can contribute to improved gut and immune system health.

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.

Can I leave turkey stock simmering overnight? ›

When Thanksgiving dinner is over, there's just one more thing to make: turkey stock. But this is an easy one, I promise. All you have to do is add the ingredients to a large stockpot (at least 7 quarts, but not too tall to fit in the Anova Precision Oven) and let it simmer for anywhere from 12 to 24 hours.

Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours. Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids.

Bring the stock to a boil over high heat, then turn down to a simmer. Skim off any foam that rises to the surface. Add the vinegar. (It helps draw out nutrients and minerals from the bones into the stock.)

The acidity of lemon and vinegar helps disinfect and tenderize the meat, and it also provides a clean base for rubs and marinades.

1. marinating the meat with vinegar will make the meat much softer and tender after cooking; 2. the vinegar of the marinade will flavor your meat and enhance your recipes.

A dash of vinegar enhances flavor

The Kitchn concurs that vinegar is a "one ingredient" fix when your soup does not meet your taste bud's expectations. But don't overdo it. A little vinegar goes a long way. The Kitchn suggests just "half a teaspoon or more" of vinegar can punch up the flavor of your broth.