Easy Turkey Broth Recipe (2024)

FAQs

How to can homemade turkey broth? ›

Is Broth Different from Stock? There is one major difference between broth and stock: Broth is made from meat and vegetables, but stock is made with bones. While both are flavorful, broth tends to be thinner. It's cooked for less time, and it doesn't contain stock's thick, viscous texture.

Add vinegar.

The acidity from vinegar helps break down the connective tissues so you get the most collagen from the bones. You won't taste the vinegar, but as the collagen cooks, it will break down into gelatin, yielding a richer texture.

Do you simmer this stock uncovered? A. Yes, but don't let it simmer too hard (a bare simmer is best) because you don't want the liquid to reduce too quickly. In fact, if you have the time, you could partly cover the pot with the lid.

When the bones, vegetables, and herbs cook down into an aromatic and satisfying broth, while the amino acids and nutrients concentrate into all that goodness, including: Collagen reduces gut inflammation, improves digestion, and helps regulate stomach acid production.

Storage: Store turkey broth in the refrigerator and use within 4 days. Freezer: Divide the broth into freezer-safe containers (I like to use 16-ounce glass jars) and leave 1/2-inch head space for expansion. Label and date, then freeze for up to 3 months.

A good stock isn't done until it's been strained, seasoned and cooled. Skimping on any of these steps can leave you with stock that's murky, bland or stale-tasting. To strain, pour the stock into a colander lined with at least two layers of cheesecloth.

Some people go wrong by not simmering the stock long enough to extract maximum flavor from the turkey bones. Others overdo it and end up with an overly concentrated or bitter stock.

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.

Stock is generally made from bones, and broth is generally made from flesh. In both cases, they are often supported with aromatic vegetables, but in the case of stock, left unseasoned for maximum flexibility in recipes, whereas broth will usually contain at least salt and pepper.

Can you overcook turkey broth? ›

Yes, you can overcook turkey bone broth.

To avoid a cloudy stock do not stir while it is cooking because the impurities will get trapped in the liquid. Replenish liquid as needed if it evaporates but avoid diluting the flavor and body of the stock. Simmer the stock gently – never allow it to boil.

To preserve stock/broth safely you will need to use a pressure canner. This method of food preservation is used because the food item is meat-based and low in acidity. We could also package the broth in food-safe freezer containers. To start, you will need 4 pounds of beef bones with a little bit of meat on the bones.

Some of my favorite cooking staples like pinto beans and beef broth are low-acid foods. This means that you can't safely use a water bath canner to preserve them. But, a pressure canner will do the job with no problem. Read more here about Why Canning Safety is Important.

There are two ways to can turkey, either by hot packing or cold packing. Hot packing requires the meat to be cooked before caning. Cold packing is canning the meat without first cooking it. The preferred method by many is using the hot packed method.

REMEMBER: If you are canning low-acid foods such as vegetables, broth, and meats, you WILL need a pressure canner. However, if you are canning high acid foods like jams and jellies, fruits (like canning peaches), applesauce, pickles, etc., you can use safely and confidently water-bath canning.