How to Make Turkey Bone Broth

a pour shot of turkey bone broth food photography

4.72 from 21 votes

How to Make Turkey Bone Broth

Leftover turkey bones are used to make this rich, delicious turkey bone broth packed full of nourishing nutrients and simple to make.

Prep Time5

Cook Time2

Total Time2 5

Course: Soup/Stew

Cuisine: American

Servings: servings

Calories: 21kcal

Author: Danielle Wolter

Ingredients

1 whole turkey carcass (or 2-3 pounds turkey bones)
2 whole carrots roughly chopped
½ medium onion
2 bay leaves
2 celery stalks
1 teaspoon whole peppercorns
water to cover

Instructions

Add all the ingredients to the Instant Pot and cover with water. Keep water about 2" below the max fill line (maximum).
Cook on high pressure for 120 minutes. Let pressure release naturally.
Place in the fridge overnight, then skim the excess fat off the next morning (optional).
Store in the fridge in an airtight container for up to 1 week, or in the freezer for up to 6 months.

Video

Notes

1. I use a 6 quart Instant Pot, but the 8 quart can be used as well. Follow the same instructions. The water should cover the bones plus a couple inches, if you have room. **I have read that there could possibly be a safety issue with filling the Instant Pot to the max fill line with liquid. I have not personally had any issues, but just to be safe I recommend filling 2″ below the max fill line.
2. I do not add any salt to the bone broth. You are welcome to salt yours, but I prefer to do it after the fact. If you do choose to add salt, add it after the broth has cooked.
3. For a completely smooth bone broth, strain through a sieve. You can strain it more than once if necessary.
4. Scraping the fat off the top once it has chilled in the fridge overnight is optional.
5. Store the broth in large canning jars or other airtight containers for ease. Mason jars can be stored in the freezer as long as there is 1-2" space left at the top.
6. You can also make this on the stovetop. in a large pot, cover the bones with water (about 1-2" above the bones) and simmer on low to medium-low heat for 4-6 hours.
7. If making on the stove top, let it simmer, not a boil, to ensure the broth stays clear.
8. To make slow cooker turkey bone broth, use enough water to cover the bones (about 1-2 inches above the bones) and cook on low heat for 8 to 12 hours.
9. Store the bone broth in the fridge in an airtight container for up to 1 week.
10. To freeze: Pour the bone broth in an ice cube tray and freeze it. Once frozen, put the frozen cubes in a freezer bag so you can easily use it. For anything not frozen in ice cubes, I recommend freezing in 1 cup portions. It can be stored for up to 6 months in the freezer.

Nutrition