I’ve known for a very long time that discarding the bones and carcass of a Thanksgiving turkey—or any other roasted poultry, for that matter—was essentially sacrilege. However, I totally cop to being lazy for an equally long time. The last thing I want to do the day after Thanksgiving, or the day after that, is spend more time in the kitchen after spending days preparing for it. However, after we finished cleaning up after Thanksgiving dinner last year, I bit the bullet and made sure to save all of the leftover turkey, carcass and all. A few days later, I put everything in a pot with a ton of vegetables and aromatics and let it simmer for a few hours. The house smelled fabulous, and once everything was strained, I had about four quarts of homemade turkey stock. I froze a couple, gave one to my grandparents, and started using the other right away.
The stock is so flavorful, and, to my surprise, it really didn’t take much time at all. You really just throw everything into a pot and let it go. I think I spent the afternoon catching up on Homeland episodes while the pot simmered ;-).
This Thanksgiving, save the carcass and any leftover bones! If you won’t be using the stock right away, store everything in a zip-top bag and refrigerate for a few days or freeze for a couple of weeks. Then, put everything in the pot and let it work its magic while you unwind or decorate the house for Christmas. When it’s finished, you’ll have some amazing turkey stock, which is ideal for any recipe calling for chicken stock or for utilizing leftover turkey in any of the following dishes: Turkey, Mushroom
Ever wondered how long that delicious turkey broth you made will last in the fridge?
Worry not fellow broth enthusiast for I have the answers you seek!
In this comprehensive guide we’ll delve into the world of turkey broth storage, exploring its shelf life in both the fridge and freezer.
We’ll also uncover some handy tips and tricks to ensure your broth stays fresh and flavorful for as long as possible. So, grab a cup of your favorite warm beverage settle in, and let’s get started!
The Answer You’ve Been Waiting For: How Long Does Turkey Broth Last in the Fridge?
The magic number is 3-4 days. That’s right, your homemade turkey broth can reside happily in your refrigerator for up to 4 days, provided you store it properly.
But wait, there’s more! If you’re looking to extend the shelf life of your precious broth, the freezer is your new best friend.
Frozen turkey broth can last for a whopping 4-6 months. Talk about a long-lasting culinary companion!
Unlocking the Secrets of Proper Turkey Broth Storage
Now that you know how long your turkey broth can hang out in the fridge or freezer, let’s talk about the secrets to proper storage:
-
Refrigeration:
- Time is of the essence: After your turkey broth has cooled down to room temperature, don’t let it linger on the counter for too long. Within two hours, transfer it to the fridge.
- Embrace airtight containers: Choose airtight containers to prevent any unwanted flavors or odors from infiltrating your broth. Glass jars or plastic containers with tight-fitting lids are your go-to options.
- Labeling is key: Label your broth with the date of preparation, so you can keep track of its freshness.
-
Freezing:
- Embrace the freezer-friendly containers: Opt for freezer-safe containers or heavy-duty freezer bags to ensure your broth doesn’t suffer from freezer burn.
- Leave some headspace: Remember to leave some headspace in your containers, as the broth will expand when frozen.
- Labeling is still important: Don’t forget to label your frozen broth with the date of preparation.
Bonus Tip: If you’re planning to use your turkey broth within a week, you can store it in the refrigerator without freezing. However, for longer storage, freezing is the way to go.
Signs Your Turkey Broth Has Gone Bad
Even with the best storage practices, your turkey broth might eventually reach the end of its shelf life. Here are some telltale signs that it’s time to say goodbye:
- Off odor: If your broth has developed an unpleasant odor, it’s best to discard it.
- Unpleasant flavor: A change in flavor, such as a sour or bitter taste, indicates spoilage.
- Mold growth: If you see any signs of mold, don’t hesitate to toss the broth.
Frequently Asked Questions (FAQs):
- Can I freeze turkey broth that has been thawed?
Yes, you can freeze thawed turkey broth. However, it’s best to use it within 3-4 days after thawing.
- Can I refreeze turkey broth that has been thawed?
It’s not recommended to refreeze thawed turkey broth, as this can affect its quality and texture.
- How do I thaw frozen turkey broth?
The safest way to thaw frozen turkey broth is to place it in the refrigerator overnight. Alternatively, you can thaw it in cold water, but be sure to change the water every 30 minutes.
- Can I use expired turkey broth?
It’s best not to use expired turkey broth, as it may not be safe to consume.
Additional Resources:
- StillTasty: https://www.stilltasty.com/fooditems/index/18567
- RLLmuk Forum: https://www.rllmukforum.com/index.php%3F/topic/275702-how-long-does-homemade-turkey-stock-last-in-the-fridge/
Now you’re armed with the knowledge to store your turkey broth like a pro! Remember, proper storage is key to maximizing its shelf life and preserving its delicious flavor. So, go forth and enjoy your homemade turkey broth, knowing that it’s fresh and safe to consume.
Happy broth-making!
Homemade Turkey Stock
- Turkey carcass and bones from 14-pound turkey
- 1 large yellow onion, halved (unpeeled)
- 1 carrot, peeled and cut into large chunks
- 2 celery stalks, cut into large chunks
- 1 bay leaf
- 1 teaspoon black peppercorns
- 5 sprigs fresh parsley
- 3 sprigs fresh thyme
- 1. Put the bones and carcass of the turkey in a large stockpot and add enough water to cover it by at least one inch, but no more than five quarts. Bring to a boil over medium-high heat. Remove any fat or foam that comes to the surface with a skim.
- 2. Add the onion, carrot, celery, bay leaf and peppercorns. Lower the heat to a very slow simmer and let the stock cook. Simmer, uncovered, for 2 hours.
- 3. After adding the thyme and parsley to the stock, simmer it for a further two hours.
- 4. Using a fine-mesh sieve, transfer the stock into a large bowl, discarding all of the solids. Let it sit at room temperature for approximately half an hour, or until a visible layer of skin appears on top. After skimming the fat layer with a spoon, allow the stock to cool to room temperature. Cover and refrigerate overnight.
- 5. The following day, scrape off the fat layer that has accumulated on top of the stock, portion it into quart-sized jars or freezer-safe ziploc bags, and store. The stock can be frozen for up to six months or refrigerated for up to three days.