Never waste turkey bones again! This simple recipe for instant pot turkey bone broth saves all the nutrients and flavor from the bones. Use the broth for soup with leftover turkey or freeze for future recipes. The post includes crockpot and stovetop directions as well.
In culinary school, our first assignment was making stocks. The new kids were responsible for making stock for everyone. Before that, I'd never made my own stock. We literally made stock for weeks, it felt like. Chicken stock, beef stock, fish stock. So much stock! We became pros at it.
Stock is a little different than bone broth. Same idea, though. Bone broth is made with just the bones from the animal and cooked much longer to break down the collagen. This makes the broth high in nutrients that you wouldn't get from a regular broth or stock.
How to make Bone Broth
This instant pot turkey bone broth is a great way to use leftover veggies and bones from Thanksgiving dinner. Any combination of veggies can be used, or you can make this with just the bones. The veggies add additional flavor, so I do recommend using them. This recipe works also works for turkey or chicken bones. The cooking method is the same.
To start, remove as much of the meat and fat as possible from the bones. Keep just the bones and connective tissue. Place the bones in the instant pot and add carrots, celery, black peppercorns, onion, and herbs. Cover the bones and veggies with water, seal the instant pot, and cook for 1 hour at high pressure. Once finished, allow the instant pot to release naturally. Strain the broth through a fine-mesh strainer. Store in a large bowl with a secure lid or mason jars in the refrigerator or freeze for up to 3 months.
How to make Bone Broth in a Crockpot or Stovetop
Making bone broth in the crockpot or on the stovetop is just as easy as the instant pot but requires more time.
Add all the ingredients into the crockpot and cover with water. Cook on low for 24 hours, then strain as directed above.
Add all the ingredients to a large stockpot and cover with water. Cover with a lid and cook for 12-24 hours on low. If you're concerned with leaving the pot cooking overnight, you can cook the pot and place it in the refrigerator overnight, and return to the stove when you're ready to continue.
Save Your Bones and Veggie Scraps
My freezer is usually full of bones and veggie scraps. Anytime we have chicken legs, wings, or tights, I keep the bones in a bag until I have enough to make broth. I do the same for veggie scraps. The tops and bottoms of celery, stems of parsley, peeling from carrots, outer pieces of onion all go into a large bag until I'm ready to use them. It's a great way to use pieces that would normally just go straight in the trash.
Questions About Bone Broth
The collagen in the broth causes it to become thick and gel-like. If you use bones with less connective tissue, the broth will become thinner. It will still taste good and is packed full of nutrients.
I personally like to cool the bone broth and scrape the layer of fat off before using it. Otherwise, your soups or sipping broth becomes too greasy.
Like with any stock or broth, wait to add the salt until you're cooking the main dish. Salting the bone broth could cause the final dish to be too salty.
If using the stovetop or crockpot method, foam can form during the cooking process. It will not hurt you or affect the flavor, but you can easily scrape the top with a slotted spoon to remove any foam.
This is a personal preference. I like to strain the liquid after cooking to remove any pieces from the broth. This provides a clear broth. It's completely optional.
How to use bone broth
Use in soups, gravy, sauces, or warm and sip from a mug.
Make-Ahead and Storage
Bone broth can be made ahead of time and kept in the refrigerator in an airtight bowl for 5-6 days. Leftovers can be stored in the freezer for up to 3 months - thaw frozen broth in the refrigerator before using.
Other Recipes to Try
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