turkey bone broth

You are no more than 5 minutes away from a delicious, velvety gravy made with nourishing bone broth for everything from meatball night to that Thanksgiving turkey!

5 Minute Bone Broth Gravy

TB butter

flour flour

bone broth OR

thyme

Sea salt/pepper

Melt the butter in a sauce pan, add the flour, and stir with a whisk to combine.

Add the bone broth and thyme and bring to a simmer stirring with your whisk occasionally until it thickens.

Season salt and pepper to taste and serve. This will refrigerate and reheat stovetop well (up to 4 days in advance), or you can freeze it for months.

This bone broth recipe is a nutritional superhero that is packed full of vitamins, minerals, and collagen. Learn how to make it with beef, chicken, or turkey bones, and how to cook it on the stove, in a slow cooker, or in an Instant Pot.

The ONLY Bone Broth Recipe You'll Ever Need

beef

carrots (coarsely chopped)

celery (coarsely chopped)

garlic (cut in half across the bulb)

onion (quartered)

apple cider vinegar

sea salt

bay leaves

water (to max fill line, top of slow cooker

roast bones

Roast the bones (beef bones only)- Heat oven to 425°F. Arrange beef bones on a baking sheet. Roast for 30 minutes, turning bones over halfway through.

Prepare vegetables

Prepare vegetables- Chop carrots, celery and onions. Slice garlic in half.

Crockpot

Crockpot- Place all ingredients in a 6 quart slow cooker. Fill with water to the top of the slow cooker. Cook on low for 24 hours.

Stove top

Stove Top- place all ingredients in a large stock pot. Fill with water to the top of the pot. Simmer for 24 hours, keeping an eye on water levels.

Instant Pot

Instant Pot- place all ingredients in an 8 quart Instant Pot. Fill water to the &#039;max fill line&#039;. Cook on high pressure for 2 hours, then allow a full natural pressure release. This takes approximately 4 hours total.

Cook

Strain

Strain off solids- Cool slightly, then remove large solids from the pots using tongs. Carefully strain other solids off by pouring over a sieve.

Portion

Portion- Portion out into your favorite portion size. I prefer 1 pint jars (1.5 cup portions to allow for expansion while freezing). Cool to room temperature and refrigerate or freeze (you may want to remove the fat from the beef bone broth before freezing).

Remove fat

Remove fat- optional- I pefer to remove the fat from the top of the beef bone broth. Allow to cool in the fridge overnight, then spoon off the fat. You may wish to keep the fat but it comes to personal preference.

Making bone broth is kind of a therapeutic process for me. It's a labor of love (but still incredibly easy!), and at the end you are rewarded with a golden elixir that is so good for you!

Today I'm showing you my method for making bone broth: you can make it with beef, chicken or turkey bones and can make it in an Instant Pot, slow cooker or on the stove.

For the full blog post (with printable recipe + extra details) see: https://sweetpeasandsaffron.com/bone-broth-recipe/

00:22 - Health benefits of bone broth, and the difference between bone broth and regular broth.

Ingredients:
____________

• 3-4 lbs beef bones (or 2 lbs chicken/turkey bones)
• 2 carrots (coarsely chopped)
• 2 ribs celery (coarsely chopped)
• 1 head garlic (cut in half across the bulb)
• 1 onion quartered
• 1 tablespoon apple cider vinegar
• 1 teaspoon sea salt
• 2 bay leaves
• 8-10 cups water (to max fill line, top of slow cooker or top of stock pot)

HOW TO MAKE BEEF BONE BROTH:
___________________________________

01:45 - Heat oven to 425°F. Arrange beef bones on a baking sheet. Roast for 30 minutes, turning bones over halfway through.Roast the bones (beef bones only)

02:14 - Prepare vegetables. Chop carrots, celery and onions. Slice garlic in half. You can either add the veggies to the roasting pan with the beef bones (as I did in this video), OR add them directly into the instant pot/ slow cooker (uncooked). 

04:05 - Once the beef bones have finished roasting, add them to the instant pot (or slow cooker/ stovetop pot, directions are below). Add apple cider vinegar, sea salt, and herbs for extra flavour. Add water to reach the max fill line. 

04:48 - Put the lid on the instant pot, set it to sealing, and let it cook for 2 hours.

05:02 - Let the instant pot fully, naturally depressurize for about an hour. Let the bone broth cool slightly before straining out the solids, then portion out into 1 pint mason jars. 

05:29 - Beef bone broth is pretty fatty. This comes down to personal preference, some people like to keep the fat. Personally, I put the jars of bone broth into the fridge to cool and separate, then scoop the fat off the top with a spoon.  

HOW TO MAKE CHICKEN OR TURKEY BONE BROTH:
____________________________________________________

02:38 - For chicken and turkey bone broth - Bones can be collected from roasts and stored in the freezer until you are ready to cook. You can also acquire bones from your butcher or grocery store. Add the bones into the instant pot.


03:03 - Add in garlic, celery, onions, and carrots. Add the apple cider vinegar, sea salt, bay leaves, and pour to the max fill line with water. I also like to add fresh herbs to my bone broth such as fresh thyme, rosemary and oregano. 

03:42 - Give it a stir, put the lid on, set sealing and cook for 2 hours. 

05:51 - Once the instant pot has fully, naturally depressurized - let the broth cool slightly before straining out the solids. Then, portion out into 1 pint mason jars. Chicken and turkey bone broth is not as fatty as beef bone broth, so don’t worry about removing the fat. 

06:33 - How to use your bone broth. Some people enjoy sipping on a warm cup of bone broth. Personally, I like adding it to any soups or stews for an extra boost of nutrition and flavour. 

COOKING OPTIONS:
____________________

a) Crockpot- place all ingredients in a 6 quart slow cooker. Fill with water to the top of the slow cooker. Cook on low for 24 hours.

b) Stove Top- place all ingredients in a large stock pot. Fill with water to the top of the pot. Simmer for 24 hours, keeping an eye on water levels.

c) Instant Pot- place all ingredients in an 8 quart Instant Pot. Fill water to the 'max fill line'. Cook on high pressure for 2 hours, then allow a full natural pressure release. This takes approximately 4 hours total.

EQUIPMENT:
__________

• 6 quart Instant Pot (chicken bone broth): https://amzn.to/31wKgsE

• 8 quart Instant Pot (beef bone broth): https://amzn.to/2YVCCWT

• sheet pan (for roasting bones): https://amzn.to/31wU7OZ

• slow cooker (not used in the video): https://amzn.to/2MS4Gbm

STORAGE
__________
Bone broth may be stored for 5 days in the fridge or 1 year in the freezer.

To thaw- thaw in the fridge overnight.

Notes:
______
* beef bones- 3-4 lbs; use a variety of bones if possible (large bones with marrow and small knuckle, rib or oxtail bones). Make sure you roast beef bones for improved flavor.

* chicken bones- 2 lbs of bones or 2 small chicken carcasses (include skin, cartilage and scraps; chicken feet are also a great addition as a source of collagen, but are not necessary)

* turkey bones- use 2 lbs of bones and try to use a variety (include skin, cartilage and scraps)

-----------------------------------

Do you have a favorite ingredient to add to your bone broth? Let me know in a comment below!

The ONLY Bone Broth Recipe You'll Ever Need | How to Freeze, Chicken + Beef, Tips & Tricks

Turkey Stock is easy to make and superpowers your cooking. Its rich flavor and anti-inflammatory health benefits give a dish that extra push from good to extraordinary! This turkey bone broth recipe includes three different ways to make stock: using a stockpot on the stove, a slow cooker, and the Instant Pot pressure cooker.In just a few steps, it’s simple to use every bit of the incredible flavor of roasted Thanksgiving turkey to make your homemade turkey broth.

Turkey Stock (Turkey Bone Broth)

turkey bones

Tbsp apple cider vinegar

salt

celery

onion

carrots

garlic

bay leaf (optional)

water

In an 8 Qt. stockpot, add the roasted turkey bones, apple cider vinegar, salt, and 16 cups of filtered water. Bring to a boil and then lower the heat to a simmer. Skim to remove any foam and impurities that float to the top, then cover and simmer for 6 hours.

Add celery, onion, carrots, garlic, and bay leaf, if using. Cover the pot and continue to simmer for 9 hours. To keep it from becoming foggy, be sure not to let the stock reach a hard boil. You can turn the heat off overnight and continue simmering the next day, if needed. Proceed to the Straining and Storing directions below.

Stockpot Directions (15 Hours)

In a 6 Qt. slow cooker, put the bones, cider vinegar, salt, and 12 cups of warm/hot water. Set the timer to 15 hours on low heat.

When it has been cooking for 6 hours, stir in the celery, onions, carrots, garlic, and bay leaf. Cover and continue cooking for another 9 hours (15 hours total). You can let it cook longer overnight if needed. Proceed to the Straining and Storing directions below.

Slow Cooker Directions (15 hours)

In a 6 Qt. Instant Pot, add all the ingredients (bones, cider vinegar, salt, celery, onion, carrots, garlic, and bay leaf). Then fill the pot to the 2/3 Max Fill line with water, about 10-11 cups. Select the “Soup/Broth” setting for a time of 2 hours or 120 minutes.

When the cooking is finished, allow the pot to naturally depressurize for 30 minutes. Then, using an oven mitt to protect your hands, release the pressure using the valve. Proceed to the Straining and Storing directions below.

Instant Pot Directions (2 Hours)

Strain the stock: Using tongs, remove and discard the large bones and veggies. Then, pour the stock through a fine mesh strainer into another pot. Then throw the solids away. Cool the stock completely, cover it, and then refrigerate overnight.

Remove the fat and store: The next day, open the container of stock and remove the fat that has accumulated on top. Store the stock in the refrigerator for 3-5 days or freeze for up to three months, leaving room for the stock to expand when frozen.

Straining and Storing the Turkey Stock

This turkey bone broth pho is cozy, clean, and full of warm pho aroma. A simple, slow-simmered way to use leftover turkey for a comforting bowl.

Turkey bone broth pho recipe

turkey

oz yellow onion (1 medium)

ginger root

garlic (8 large)

star anise pods

cinnamon stick (3.25 inch length)

fennel seeds

dry shiitake mushrooms

chicken stock

2.5 tsp coarse sea salt (or

tbsp fish sauce

sugar

Lime wedges

Pho noodles (dry flat rice noodles)

Baby bok choy (halved

Bean sprouts (optional)

Jalapeno (optional)

gluten-free Hoisin sauce (optional)

Sriracha sauce (optional)

Separate turkey meat from the carcass bones

Remove the meat from the cooked turkey or chicken. Shred it into bite-size strips and keep it in the fridge until serving.

Dice aromatics

Peel and dice the onion into 1-inch chunks. Scrub the ginger clean, pat dry, and cut into 1-inch pieces (no need to peel). Peel the garlic cloves and leave them whole.

Broil aromatics to char

Warm up the broiler for 5 minutes. Place the onion, ginger, and garlic on a sheet pan. Broil on the middle rack for 5–7 minutes, then rotate and broil the other side for another 5–7 minutes. They should smell fragrant and lightly charred.

Dry roast spices

Press Sauté → Normal on your Instant Pot. Once it says “Hot,” add the star anise, cinnamon stick, and fennel seeds. Dry roast for about 5 minutes, tossing often, until fragrant. Press Cancel.

Combine all together

Add the roasted onion, ginger, and garlic to the pot. Add the turkey or chicken carcass, shiitake, and pour in chicken stock until it reaches at least the 3-liter mark. You can top it off with water if needed.

Slow cooker time

Press Slow Cook → Low for 7–8 hours, or High for 4–5 hours. Don’t open the lid during cooking.

Prepare pho noodles

Cook the pho noodles in a separate pot according to package instructions. Do this when you’re close to serving.

Strain the pho broth

When the broth is done, strain out the carcass and aromatics. Keep the shiitake mushrooms and the clean broth.

Season the broth

Return the broth and mushrooms to the pot. Press Sauté and taste the broth before seasoning. Add salt, fish sauce, sugar, and lime juice —start small and adjust to your taste.

Add bok choy vegetable

Add the bok choy and simmer for 1 minute. Press Cancel.

How to assemble and serve

To serve, add the cooked noodles to each bowl first. Then top with the shredded turkey or chicken and a handful of bean sprouts. Ladle the hot broth over everything and serve right away. If you like, add sliced jalapeño, a drizzle of hoisin, or a bit of sriracha with extra lime wedges on the side.

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Top 4 turkey bone broth recipes from across the web

The most viewed turkey bone broth recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

5 Minute Bone Broth Gravy

The ONLY Bone Broth Recipe You'll E...

Turkey Stock (Turkey Bone Broth)

Turkey bone broth pho recipe

The most viewed turkey bone broth recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine