Can Turkey Broth? A Comprehensive Guide to Making and Preserving Your Thanksgiving Leftovers

Thanksgiving is a time for family, feasting, and making the most of your turkey. But what do you do with all those leftover bones? Don’t throw them away! You can easily turn them into a delicious and nutritious turkey broth that’s perfect for soups, stews, and gravies.

This guide will walk you through the process of making and canning turkey broth, so you can enjoy the flavor of Thanksgiving all year long.

Making Turkey Broth:

Ingredients:

• Leftover turkey bones (including the carcass)
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 onion, roughly chopped
• 2 cloves garlic, crushed
• 2 bay leaves
• 2 teaspoons dried thyme (or 3-4 sprigs fresh thyme)
• 1 teaspoon dried parsley (or 2-3 sprigs of fresh parsley)
• 1/2 teaspoon dried rosemary (or 1-2 sprigs of fresh rosemary)
• 10 whole black peppercorns
• 4 quarts water or enough to cover the bones

Instructions:

1. Preheat your oven to 425°F.
2. Remove all the usable meat from the carcass and refrigerate it for later.
3. Separate the wings, thighs, and legs from the carcass and use kitchen shears to cut the carcass into smaller pieces. Layer the bones in a large roasting pan.
4. Add the carrots, celery, onion, and garlic to the pan. Roast in the preheated oven until the bones are brown, about 35 to 45 minutes. Toss about halfway through so everything browns evenly.
5. Remove the pan from the oven and transfer the bones and vegetables to a large stockpot. Add 1 cup of water to the hot roasting pan to deglaze the pan. As the water steams, scrape the pan with a wooden spoon to release the flavor-infused brown bits stuck to the bottom of the pan.
6. Pour the liquid into the pot, add the bay leaves, parsley, rosemary, black peppercorns, and fill your pot with enough water to cover the bones by a couple of inches. Turn the heat to medium-high and bring the stock to a boil.
7. Once the pot boils, reduce the heat to low and simmer the stock until flavorful, 2 to 12 hours. Stir occasionally and skim off any foam.
8. Remove the larger bones from the stock using tongs. Strain the stock through a fine-mesh strainer into a large container. Discard the bones and solids. Let the stock cool for up to 2 hours, and then refrigerate overnight.

Canning Turkey Broth:

Equipment:

• Pressure canner
• 8 pint-sized canning jars, or 4 quart-sized jars
• Canning lids and bands (new lids for each jar, bands can be reused)
• Canning tools: jar lifter, canning ladle, funnel, and bubble popper
• Plus basic kitchen supplies such as a large sauce pot and clean kitchen towels.

Instructions:

1. The next day, prepare your canning equipment by washing the jars, lids, bands, and canning tools in hot soapy water and rinsing well. Set the lids and bands aside until you are ready to use them.
2. Place the jar rack into the pressure canner and fill with water per your pressure canner manufacturer’s instructions: Presto is 3 quarts, Mirro is 2 quarts, and All American is 2 to 3 inches. Fill the jars halfway with hot water, and then place them on the rack in the canner. Bring the canner to a simmer for 10 minutes (180°F). Keep hot until you are ready to fill them.
3. Remove the stock from the refrigerator and skim off the fat that has risen to the top. Return the stock to a large sauce pot and bring to a boil over medium-high heat. Spread a kitchen towel on the counter. Use your jar lifter to remove a jar from the canner. Pour out the water (save it for washing dishes), and place the jar on the towel. Keep the remaining jars in the canner, so they stay hot.
4. Use the canning funnel and ladle and fill the jar with hot stock, leaving a 1-inch headspace at the top of the jar.
5. Remove air bubbles with the bubble popper and wipe the rim. Center a lid on the jar, place the band over the lid, and screw it on until fingertip tight. Use your jar lifter to place the jar back on the rack in the canner, and repeat with the rest of the jars until the canner is filled, or you run out of stock. If you have leftovers, store in the refrigerator or freeze for longer.
6. Place the lid on the canner and lock it. Leave the vent open, adjust the heat to medium-high, and bring the canner to a boil. Allow the pressure canner to vent steam for 10 minutes, then add the pressure weight. Once the canner has reached the correct pressure (10 pounds for weighted gauge, and 11 pounds for dial gauge canners.), set a timer, and process pint jars for 20 minutes and quart jars for 25 minutes at altitudes of less than 1,000 ft. Adjust the heat as needed to maintain a steady pressure, and adjust altitude if necessary (see chart below).
7. When processing time is complete, turn off the heat, and let the pressure canner cool down to 0 pressure on its own.
8. Once the canner is depressurized, let the canner cool an additional 10 minutes before removing the lid.
9. When the canner has cooled down, spread a kitchen towel on the counter, unlock the cover, and remove it by tilting the lid away from you so that steam does not burn your face.
10. Allow another 10 minutes for the jars to adjust to the change in pressure. If jars are still boiling, let them sit in the canner for another 5 minutes, or until the boiling stops.
11. Use the jar lifter to lift jars carefully from the canner and place them on the towel. Keep the jars upright, and don’t tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24 hours to cool. After 12 to 24 hours, check to be sure jar lids have sealed by pushing on the center. The lid should not pop up. If the lid flexes up and down when the center is pressed, it did not seal. Refrigerate the jar and use up within a few days, or transfer to a freezer container and freeze for up to 6 months.
12. Remove the ring bands, wash, label, date the jars, and store the jars in a cool, dark location (50 to 70 degrees F). Use within a year for the best quality. Yields about 8 pints or 4 quarts.

Additional Tips:

• To freeze turkey broth: Make the stock as described in the recipe, chill in the refrigerator overnight so the fat can separate, scrape off the fat, divide into the freezer containers of your choice, and freeze. Store in the freezer for up to a year.
• This is a tested safe canning recipe from the USDA Complete Guide to Home Canning and the Ball Blue Book Guide to Preserving (Chicken Stock page 104). Changing the recipe may make the canning process unsafe.
• Always follow the instructions for your specific pressure canner.
• Be sure to use new lids for each canning jar, but you can reuse the bands.
• Label and date your jars so you know what’s inside and when it was made.
• Store your canned turkey broth in a cool, dark place for up to a year.

FAQs:

Can I use turkey broth instead of chicken broth?

Yes, you can use turkey broth in any recipe that calls for chicken broth.

How long does turkey broth last in the refrigerator?

Turkey broth will last in the refrigerator for 3-5 days,

Can I freeze turkey broth?

Yes, you can freeze turkey broth for up to a year.

Can I can turkey broth without a pressure canner?

No, it is not safe to can turkey broth without a pressure canner.

What can I use turkey broth for?

Turkey broth can be used in soups, stews, gravies, sauces, and more.

Making and canning turkey broth is a great way to preserve the flavors of Thanksgiving and enjoy them all year long. By following the steps outlined in this guide, you can easily turn your leftover turkey bones into a delicious and nutritious broth that’s perfect for a variety of dishes. So don’t throw away those bones! Get creative and start canning your own turkey broth today.