{"id":6657,"date":"2016-11-22T18:58:18","date_gmt":"2016-11-22T22:58:18","guid":{"rendered":"https:\/\/growagoodlife.com\/?p=6657"},"modified":"2023-12-03T13:57:12","modified_gmt":"2023-12-03T17:57:12","slug":"turkey-stock","status":"publish","type":"post","link":"https:\/\/growagoodlife.com\/turkey-stock\/","title":{"rendered":"Turkey Stock Recipe Plus Canning Instructions"},"content":{"rendered":"

Make use of the whole Thanksgiving turkey by turning the bones into a delicious rich turkey stock that is perfect for gravy, soup, or stew. Learn how to make turkey stock to store in your freezer, or pressure can it for shelf-stable jars.<\/p>\n

So many people throw away the leftover turkey carcass after the Thanksgiving or holiday meal. This is such a tragedy because they are missing out. Those turkey bones are filled with nutrients and lots of flavor.<\/p>\n

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We don’t waste much in this household. Throughout the year, I save all my vegetable trimmings in zipper bags in the freezer. Tossed into these bags are the ends of garlic, pieces of onion, small carrots, celery greens and stalks, and broccoli stems. I use these vegetables to add flavor to our homemade stocks and broths.<\/p>\n

During winter, I often have a pot of stock simmering on the wood stove that heats our home. I like to keep plenty of chicken<\/a>, beef,<\/a> vegetable, and turkey stock on hand for winter soups and stews. Once you start making your own homemade stocks, you will find that they taste so much better than store bought. You have full control over the ingredients and can eliminate the extra additives and sodium found in store-bought stocks.<\/p>\n

How to Make Turkey Stock<\/h2>\n

Making stock is not difficult. It just takes a little time, and you will be rewarded with a tasty stock that you can stash in your freezer, or pressure can to use in your favorite recipes.<\/p>\n

Stocks and broths are made by combining leftover bones with vegetables, herbs, spices, and simmered slowly to extract lots of flavor.<\/p>\n

The key to making a deep flavored stock is to start with a roasted turkey<\/a>. After removing the meat, use the leftover turkey carcass to make turkey stock. Roast the bones and vegetables in the oven, add everything into the stockpot, fill with water, and simmer slowly into a tasty stock. This will result in a rich flavored, savory turkey broth with a nice depth of flavor.<\/p>\n

Steps to Making and Canning Turkey Stock<\/h2>\n

Plan on at least a two-day process to make and preserve turkey stock. First, the stock is made and allowed to simmer on the stove for hours to infuse flavor and extract gelatin from the bones. Then, the stock is strained and refrigerated overnight so the fat separates and rises to the top for easy removal. Finally, can the stock on day two.<\/p>\n

You will need to use a pressure canner<\/a> to can turkey stock. There are no safe options for canning stock or broth in a boiling water canner. If you don’t have a pressure canner, you can freeze the stock in freezer containers or freezer bags instead. I have included tips below.<\/p>\n

If you are new to canning or need a refresher, it may be helpful to review this article on pressure canning<\/a> at the National Center for Home Food Preservation website. This is a safe caning recipe from both the NCFHP website and the Ball Blue Book Guide to Preserving<\/em><\/a>. You will find the full, detailed recipe below, but here are the steps to making and canning turkey stock.<\/p>\n

Step 1: Separate the Meat from the Bones<\/h3>\n

After roasting your turkey<\/a>, let it cool briefly until you can handle the meat without burning your hands, about 30 to 45 minutes.<\/p>\n

Remove all the usable turkey meat from the carcass and refrigerate it. Break apart the bones, and layer in a large roasting pan. I like to use the cover of my turkey roaster since it is already dirty. Scatter the chopped vegetables on top of the bones.<\/p>\n

Add the drippings, vegetables, skin, fat, and the rest of the remains from the bottom of the roasting pan to a large stockpot.<\/p>\n

Step 2: Make the Stock<\/h3>\n

Roast the bones and vegetables in the oven until the bones brown. Use tongs to transfer the bones and roasted vegetables to the large stockpot.<\/p>\n

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. Pour the liquid into the pot.<\/p>\n

Add the herbs, black peppercorns, remaining water, and simmer on low for at least 2 hours to extract flavor from the bones.<\/p>\n

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Step 3: Strain and Chill to Separate the Fat<\/h3>\n

Let the stock cool, remove the larger bones, and strain the stock through a fine-mesh sieve into a large container. Discard the bones and solids. Let the stock cool, and then refrigerate overnight. Once the stock cools in the refrigerator, the fat will rise to the top.<\/p>\n

Don’t let the stock cool at room temperature for more than 2 hours. To cool the stock quickly before refrigerating, place the container in an ice-water bath. Change the water as needed to keep it cold, and let the stock cool until it is lukewarm. Then dry the container and place in the refrigerator overnight.<\/p>\n

Step 4: Prepare the Canning Gear<\/h3>\n

The next day, gather your canning equipment, prepare the jars, set up the pressure canner, and organize your work area.<\/p>\n

To can the turkey stock, you will need:<\/p>\n