Pressure Canning Roasted Turkey Broth

I would have loved to grow up in your home, I was raised in foster care so I didn’t have anyone to teach me anything about food preservation. I really enjoy watching your videos. I retired early due to hubby’s health issues, I started canning “YouTube taught”, to get away from preservatives as much as possible. Thank you for being so kind to share your knowledge with those like me.

This year I cooked 3 turkeys! One for our church Thanksgiving dinner, one for the Early Learning Center where I work, and one for our family Thanksgiving dinner. I saved all 3 carcasses and made roasted bone broth from watching this video. I have 9 qts and a pint to put on my pantry shelves. Thank you for sharing the idea to roast everything first. I love every video you and Jim and now Cindy have made!

I have never roasted my bones first . Can't wait to try this. I always take the small bones and veggies grinding them up afterward for dog food (in a food processor) . The dogs love it. Thank you.

I love your subtle humour; “I had a little taste, and then I had another little taste… and before I knew it…” 😂🙈 same girl, same

Pam, with all this talk of browning, and your background in science, I'm surprised you didn't say Maillard reaction even once. 😋 Also, if you happen to have any dogs in your life, you can get one more use out of the strained out bits, if you like: I pressure cook/simmer the heck out of my broth until the bones can be crushed with a fingertip, and it all goes into the blender with enough water to make a slurry. Then I pour it into ice cube trays to freeze. The cubes go in a freezer bag, and when my little beagle, Rosie 🙂, hears me say "chick-cicle" those big ol' ears perk up (as much as they can, anyway) and she darts straight over to the freezer, just desperately excited. I've also kept it in a jar in the fridge, which worked fine; I just found it to be less convenient. Healthy fats, connective tissue, gelatin, minerals from the organ meats and bones, which have been made totally safe and splinter-free, plus fiber, vitamins and healing compounds from all the vegetables, mushrooms, herbs & spices, etc. Packed with good stuff for a growing pup! Grown-up pups, too. Like I always say, "There's no waste on the homestead!" (nevermind that I live in an RV park) I hope this helps someone! 💚 Thank you, Jim and Pam, for another wonderful tutorial. I enjoy them so very muchly.

I hate black friday too! I always stay home. Turkey stock sounds like the best way to spend the day.

I have never thought to brown my bones an veggie...thank you for this video.. Blessings

My kind of lady. You show that carcass who's the boss! Looks delicious.

I used a Chimes spider to get out bones etc then strain as you do. Love love love in a jar. I will also use the onion papery skins for extra color. Kris in Orlando

Oh - holy smokes! They need to invent smell-o-vision, so you all can smell my kitchen now! I roasted the turkey bones, skin, leftover meat scraps, then did the veggies, deglazed the pan, used the herbs with some of my fresh, French thyme from my indoor garden, and am doing this in my new Hamilton Oven roaster, that I purchased after watching your demo of that product (thank you!) and I cannot wait to drink some of this broth!! It smells incredible! I also added a little bit of apple cider vinegar and some dry vermouth, from another recipe I found. Now I am going to look up your video for my own canned tomato paste. That is going to be the big project for next summer's tomato season, when we are flush with amazing, flavorful Jersey tomatoes! I love this channel so much - thank you so much for teaching me how to do so many wonderful, healthy things!!!

I was doing turkey broth (same method as you do) one day when my brother-in-law was here. Seriously, my husband, B-in-Law, and I drank it all in coffee mugs. Yep! The entire pot of broth nothing beats turkey broth: well maybe lamb is almost as good.

I cook extra turkeys every thanksgiving and pressure can them and the broth. Because they are so cheap this time of year. I get enough so that I have turkey for a year. And the broth is always so much better than what I can buy. I roast the bones too. It makes the broth have a wonderful rich taste. This year I canned three turkeys and two chickens. Since I found them on sale too. I also throw in some vegetables to roast up too for the broth.

A local farmer had a spring flock of turkeys this year for early summer maturity, and we just picked one up fresh from the processor. Since we aren't really big on hot soups in the summer, I plan on canning up the broth I make with the carcass instead of using right away. I was looking for a way to maximize the flavor, and ran across this video. Your roasted bone broth looks absolutely awesome, and you do an excellent job of explaining the details behind not only what you are doing but why. I look forward to going through your catalog of videos, and thank you for the obvious time and effort you put into them!!

I made and canned ham broth out of a bunch of ham hocks a couple years ago and holy cow did that ever make the best ham hock and bean soup we've ever made. Really hit the spot in the cold northeast winter. I'll have to do another batch this year. You are very correct about the meat being inedible after making broth. I saved all the meat off the ham hocks and froze it for ham and eggs and it was absolutely terrible to eat I gave some of it the dogs for dinner and tossed out the rest. I also got a tip from a chef friend years ago to leave some of the outside brown onion skins on when you make stock just of course make sure there's no dirt anywhere and it really gave the stock a wonderful color and flavor.

Thank you so much for this recipe. I made bone broth with my turkey from thanksgiving and it turned out fantastic. Nicely gelled up in the jars! Tastes amazing. God bless you.

Just found you. I’ve watched several videos and I just love them all. So glad I found your channel.

You have the best ideas and techniques! I’ve enjoyed every minute of your videos.

This recipe looks absolutely delicious! I had never heard of roasting the ingredients, first, but it just makes sense. Cannot wait to try it!

I so enjoy watching n learning from you ... I am 76 n just started canning last year ... thank you ...

One thing I’ve learned from Chef Jean Pierre is that anytime you remove a hot pan from the oven, always place a towel over the Handle. It is a reminder to all “hot pan”!