I happen to have quite a lot of leftovers from Christmas feasting, the Christmas roast turkey left me with a bag of bones and two boxes of the turkey meat. I’ve used the meat to make shepherd’s pie and turkey curry. And for the bones, I used it to make this high protein, umami-rich bone broth, that I originally intended to use for the steamboat soup base for our Chinese New year reunion dinner. That bag of leftover bones is perfect for this bone broth recipe. But I ended up drinking the bone broth the next day, after seeing it gels up completely in a fine, bouncy, smooth gelatin. I reheated it and shared it with my mummy since good things must share with your loved ones.
The perfect broth is not only rich in flavour, high in nutrition, not to mention it’s very easy and cheap to make. I cooked this leftover turkey bone broth for 6 hours, and I can already see the gel forming around the pot as I scooped the broth out. Then I left it in the fridge covered, overnight, it gels up perfectly.
It’s normal that bone broth, when simmered properly over a few hours, solidifies into a gel-like consistency, like jello. That’s because the collagen from the connective tissue breaks down after long hours of cooking. Do bear in mind that any fat rendered from the meat or bones will also be released from the long hours of cooking. It liquidifies when it’s heated up again. Turkey is literally fat-free so I can’t see much fats from this turkey bone broth. For other type of animal bones, I usually just skim off the fats on the top of the broth while it’s boiling.
Some tips to making that rich flavourful bone broth full of body:
- Add just enough water to completely cover the bones, and not too much water that will yield a diluted broth.
- Simmer the bone broth for at least 4 hours, up to 12 hours for smaller animal bones such as poulty. For pork, simmer between 6 to 24 hours, for lamb or beef, simmer between 12 to 48 hours. Boil on high heat, once boiled, reduce to a simmer. That’ll yield a nicely gelled broth. Monitor during this time and make sure water doesn’t dry up, add water if necessary.
- Add aromatics such as onions and garlic for that deep, rounded flavour and aroma.
- Add vegetables such as carrots or celery to add more ‘sweet’ flavours to the broth.
All that said, if you are in a hurry to make some broth, just boil it (high heat and then reduce to simmer once boiled) for 45 minutes to an hour will yield a broth that’s flavourful enough for the quick fix, just don’t expect a rich gel-like texture.
Watch My Video On How to Make Bone Broth with Leftover Turkey
Bone Broth With Leftover Turkey
- 650 g leftover turkey bones can be substituted with chicken, pork, or beef bones
- 3 litre water
- 1 onion
- 3 garlic cloves
- ½ tsp dried Oregano
- Optional: carrot, celery
- Peel and chop onion into chunks. Peel and crush garlic.
- Add turkey bones, onions, garlic cloves and water into pot. Water should cover the ingredients fully.
- Boil on high heat and cover pot with lid. Once boiled, reduce heat to low simmering.
- Simmer over 6-8 hours. Add more water to ensure water should always cover the ingredients by at least 75%.
- Remove the bones and other ingredients. Then add dried Oregano and let it simmer for another 10 minutes.
- Turn off the heat. Using a sieve, drain the soup and remove any residues.
- Chill in fridge if consume with 3 days (you will find the broth gels up and that's normal and expected). Freeze to keep up to 6 months.