Home Crockpot Recipes Easy Turkey Broth (Stovetop/Slow Cooker/Instant Pot)

Easy Turkey Broth (Stovetop/Slow Cooker/Instant Pot)

September 22, 2022

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preparation Turkey soup It is easy to assemble on the stove, instant pot or slow cooker. Leftover Thanksgiving turkey, along with some vegetables and spices, combine to create a rich and delicious turkey bone broth.

Turkey stock and broth is loaded with nutritious minerals, protein and collagen, making it a great sipping soup and addition to homemade soup recipes. This is a great way to use up leftover smoked turkey, instant pot turkey, smoked turkey wings, or smoked turkey breast.

Spices for turkey soup

In addition to the turkey stock and your favorite vegetables, the turkey soup spices and herbs you will need are: parsley, sage, garlic, bay leaves and black pepper.

uses

The sky is endless. You can use this turkey stock in place of any recipe that calls for chicken broth or stock. In addition to soup recipes, here are our favorite ways to use turkey soup.

soup to sip – Heat it up and drink the liquid gold.
sauces and gravy – Most of the sauce recipes and the many sauce recipes you can order stock or soup, including our prime rib or jus, prime rib sauce and other prime rib sauce.
Rice – Add extra nutrition to rice and grains by using stock instead of water.

stock versus soup

What is the difference between stock and soup? It comes down to the ingredients.

the stock – Made from the bones, usually roasted, with minimal seasoning including salt and pepper.

meat soup – Made from the meat, usually raw, with a heavier hand on the spices.

Both have tons of aromatic vegetables to throw in some flavor and nutrition.

Where can you buy bones for soup?

There are two places we find luck buying bones, if we don’t have leftovers to work with: a local butcher and a grocery store. You’ll likely have to ask for them versus find them to grab quickly. When shopping, remember that it’s best to try and grab a variety of bones to use.

How to make turkey soup

The steps to make turkey soup are easy to follow, so a few notes as you go through the recipe:

bones – Add the bones first to ensure the water covers them completely. You may need to break the bones so they fit nicely in the pot.

vegetables – Use plenty of aromatics. We always include onions, carrots, celery and garlic. Other great additions: leeks, green onions, peppers, mushrooms, etc. Stay away from starchy vegetables and bitter Brussels sprouts.

Herbs – Add your favorite fresh herbs, such as parsley, sage, thyme and rosemary. Rosemary and sage can be overwhelming so use a light hand when adding.

water – Be sure to completely cover the bones. Any bones not covered in water add nothing to the stock. Depending on how long you let it cook, you may need to add a little more due to thickening.

to cook – Let the turkey soup cook for two hours and then taste. Add additional herbs or spices, to taste. Keep cooking until you are satisfied with the results. You can cook this bad boy all day if you want.

Tension – Strain out all debris after you finish cooking. You can use the bones again for another round, although it won’t be as tasty, but the vegetables will have to be thrown away.

Clay bone broth

To make bone broth, simply add all the ingredients to the crock pot and cook on low for 8-10 hours. Low and slow is key. You may need to disassemble the bones to fit, depending on the size of the bones and the crock pot.

Instant Pot Soup

We’ve been making instant bone broth for years, with beef and chicken. Now it’s time for India to get some attention. Aside from the ingredients, the process for making pressure cooker bone broth remains the same from protein to protein.

Low sodium bone broth

All the ingredients called for in this turkey soup recipe are naturally low in sodium. If you are looking to make your own turkey bone broth low in sodium, there is no need to edit the recipe. Remember, though, if you used leftover turkey with a heavy rub of salt, it won’t be low in sodium.

Organic bone broth

Making organic bone broth requires no other edits than starting with organic turkey, using organic spices and organic vegetables. When making vegetable stock, we always use organic vegetables.

Expert advice

To maximize nutrients, collagen and gelatin you want some of the meat still attached to the bones. This is what gives it the most desirable gel factor.
To minimize the fat, chill the soup and skim the fat solids off the top before heating.
Keep the skin on the vegetables! The skin provides additional vitamins and minerals, as well as color, so it is better to keep them. Feel free to remove if you prefer.
The amount of water you need to add will vary depending on the size of the container you are using as well as the amount/type of bones you are adding.
Studies show that adding apple cider vinegar helps extract minerals from the bones. If you don’t care for the taste or vinegar, or don’t have it on hand, just skip it. You will not be able to detect the taste in the final product.
Use a beef broth substitute or a chicken broth substitute if you’re short on bone broth.
Turkey soup can be stored in an airtight jar, in the refrigerator, for up to 4 days.
Turkey soup freezes very well. All you need to do is store it in a freezer safe container, leaving about 2 inches at the top for the water to expand. If stored properly it will keep for up to 6 months.
Not cooking a whole turkey? no worries. Just buy inexpensive turkey chunks at the grocery store and use. Pay attention – you must discard the liver because it will ruin the taste of the soup. The heart and the trash are fine.

Turkey soup (stove/slow cooker/instant cooker)

preparation time15 subtlety

Cooking time2 hours

20 subtlety

Total time2 hours 35 subtlety

Course: Drinks, soup

kitchen: American

Key word: Bone broth, healthy recipes, instant pot, slow cooker recipes, turkey recipe

Dishes: 4 liter

Calories: 48KKL

cost: $5

1 Turkey carcass (*Note 1)
2 Carrot, cut into cubes
2 Celery stalks, cut into cubes
2 Yellow onion (square – skin still attached) (*note 2)
6 cloves Garlic, not peeled and crushed
3 branches Fresh parsley
1 Spring sage
1 teaspoon black pepper
2 Dried bay leaves
water to cover (*note 3)

optional:

1 tablespoon Apple vinegar (*note 4)

stove top

Add all the ingredients to a large stock pot and cover completely with water.
Bring to a boil, then reduce heat to medium-low. Cook for about two hours before tasting and adjusting the seasoning. Occasionally, use a large spoon to skim any foam or fat from the surface of the stock.
Place a large strainer over a large pot in the sink. Filter and discard the remaining solids. Cool before transferring to an airtight container in the refrigerator.

instant pot

Add all the ingredients to the instant pot and cover completely with water. Be sure to keep it below the “max fill” line.
Place the lid on the Instant Pot and turn the valve to the tight position. Press the high pressure button and set for 90 minutes. You can quick release (QR) or natural pressure release (NPR) after the initial cooking time is over.
Place a large strainer over a large pot in the sink. Filter and discard the remaining solids. Cool before transferring to an airtight container in the refrigerator.
Optional: When ready to use, simply skim off the rendered fat from the top of the soup.

Slow cooking

Add all the ingredients to a large slow cooker and cover completely with water.
Lower the heat to a minimum and cook for 8-10 hours. Occasionally, use a large spoon to skim any foam or fat from the surface of the stock.
Place a large strainer over a large pot in the sink. Filter and discard the remaining solids. Cool before transferring to an airtight container in the refrigerator.

Picture of a Cuisinart fine mesh strainer pack of 3

Note 1- Use already roasted chicken bones. To maximize the nutrients, the collagen and gelatin, you want some of the meat still attached because that’s what provides the collagen and gelatin.
note 2- The skin provides additional vitamins and minerals, as well as color, so it is better to keep them. Feel free to remove the skin if you prefer.
note 3- The amount of water you need to add will vary depending on the size of the cookware and the amount/type of bones you add.
Note 4- Studies show that adding ACV helps extract minerals from the bones. If you don’t care for the taste or vinegar, or don’t have it on hand, just skip it. You can’t taste the vinegar in the final product.
Nutritional information does not include any numbers from the turkey stock, as it will vary greatly from batch to batch. Values shown include everything except India.

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