Why buy turkey stock when you can easily make it at home. Either you made our Amazing Sous Vide & Smoked Turkey, or you saved some turkey bones from the past. Either way, roasting the carcass and veggies first just adds depth to your stock. And all of it can be done while you’re sleeping and dreaming of this delicious elixir of life.
Roasting the bones and veg is key on getting that deep rich color and flavor.
How to Make a Rich Roasted Turkey Stock (aka bone broth)
Ingredients
- Turkey Carcass (all or half of the bones from a whole turkey plus neck and giblets if you have them)
- 3 Carrots (medium)
- 1 Onion (large)
- 5 Garlic (large)
- 1 Tablespoon Olive Oil
- 3 Stalks of Celery
- 1/2 Teaspoon Kosher Salt + a couple of pinches
- 1/4 cup Apple Cider Vinegar
- 1/2 Tablespoon Black Pepper Corns
- Water
Instructions
- Preheat convection oven to 375°F.
- Place turkey bones, carrots, onions, and garlic cloves in a large roasting pan, drizzle with olive oil, season with salt and pepper, and roast for 1 hour.
- Flip bones over and roast for another 20 minutes.
- Dump all contents from roasting pan into a large slow cooker along with a few spears of celery. Add the 1/4 cup of Apple Cider Vinegar and a pinch or two of additional salt.
- Meanwhile, pour enough water to cover the bottom of the roasting pan by an inch or so. Cook on stove top on high or medium high.
- Deglaze the pan by stirring and scraping until all the bits are removed from the bottom of the pan.
- Pour all of this into the slow cooker along with the turkey carcass and roasted veggies along with fresh celery, cover with water up to about 1/4” from the top of the slow cooker. Set temp on high and cook for 12-24 hours.
- Ater it’s cooked let it cool for a bit, but while it’s still warm, strain through a seive lined with cheesecloth.
Step by Step Instructions
Preheat convection oven to 375°F.
Place turkey bones, carrots, onions, and garlic cloves in a large roasting pan, drizzle with olive oil, season with salt and pepper, and roast for 1 hour. Flip bones over and roast for another 20 minutes.
Dump all contents from roasting pan into a large slow cooker. Add the 1/4 cup of Apple Cider Vinegar and a pinch or two of additional salt.
Meanwhile, pour enough water to cover the bottom of the roasting pan by an inch or so. Cook on stove top on high or medium high. Deglaze the pan by stirring and scraping until all the bits are removed from the bottom of the pan.
Pour all of this into the slow cooker along with the turkey carcass and roasted veggies along with fresh celery, cover with water up to about 1/4” from the top of the slow cooker. Set temp on high and cook for 12-24 hours.
After it’s done, let it cool for a bit then strain through cheesecloth in a seive while it’s still warm. Freeze in large cube trays, freezer bags, or can with a pressure canner in jars.
