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 “RUclips taught”, to get away from preservatives as much as possible. Thank you for being so kind to share your knowledge with those like me.
I was raised in a family that canned, although children where sent outside to play and not wanted in the kitchen once I was old enough to help my grandparents had passed away and my mom did not can anymore so I never learned the skills to do it. Canning is a science and a art that are vital to good health and storage. Utube channels like this one have been such a blessing to so many. I know they have helped me to overcome the fear and given me the confidence to research and start. We are so blessed to be living in a day when people can share knowledge like this. I am so glad you have overcome the setbacks also.
I know this is a year late but.... I'm youtube and book learning to can. I have found that all the youtubers do almost the same techniques. That makes learning easy.
I agree! I wish I had this wonderful wealth of knowledge and gentleness nearby also! Our society loses so much by not having more people like this woman in our lives!
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 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.
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 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.
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.
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.
@@JuliaSophia52 Thank you! That feels good to hear. 🙂 Unfortunately, that's pretty much my only original pet recipe. I think about doing a channel all the time, and I think I will give it a try when I finally move to a place with a yard. Hopefully that'll happen soon.
Yes pet recipes are very hard to come by. The ones I tried my cat doesn't like. She doesn't like liver and other organ meats. I have to use soft food to feed her her hyperthyroidism pill.
@@visnuexe I buy the chicken legs and thighs when on sale for about $5 for #10. Cook it in oven ,debone and add a can of mixed vegetables the broth chicken was cooked in and spaghetti or macaroni noodles. Put all in a blender, blend till desired consistency add water or broth to thin out. I also add a scoop of taurine vitamins as well. Hope this helps.
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
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 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 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.
Made the broth and it was delicious with the roasted bones and veggies. Will only make it this way from now on. I did spend time taking the meat off the bones. Mixed the meat with some cornbread or rice and let the dogs have a special treat. They were so happy with their special meal and I swear I heard my grandma say "good, you finally learned nothing goes to waste"
I love that, too, when I find a way to use every last bit of a project. When I make broth, everything that gets strained out goes into the blender with a little water until it's smooth. Then I freeze it in an ice cube tray and use as special treats for my dog. We call them chick-cicles, and she goes berzerk for them.
That nice roasty-toasty, sometimes nutty, flavor that comes out when things are browned is called Maillard reaction (pronounced like "my-yard"). Lil bit of food science trivia for ya. 🤓😋
Thank you so much for your great videos. I was happy to see this one as my broth has been simmering on the stovetop for a few hours now. I am so glad it doesn't need to process very long! I'll be starting the canning after dinner this evening! God Bless!
If everyone were to be as smart as you, the world would be nicer. You do not waste. You think of the future. So much care and ove .. the world needs more of that.
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”!
Thanks for making this video. I did this with 3 saved turkey bones and my frozen bag of veggie scraps. Then I pressure cooked it in my canner for and hour and strained it. My husband was impressed with the delicious broth I made from what would otherwise be thrown out!
I just put my pot of roasted Turkey stock in the fridge to cool off and solidify the fat to pull it off… but this is hands down the BEST turkey stock I’ve made. I had no whole chili, so I put in about 1 T dried red pepper flakes… kept nearly choking me when I would taste test, but now that I strained the broth there is no heat at all. Will be canning it later today! Thank you for this video! I watched it several times leading up to thanksgiving knowing I was preparing the bird this year.
Miss Pam, LOVED your video on making Turkey stock!!! On a video I was watching recently, you mentioned living on the Colorado plateau or Colorado plains. I lived in Colorado for 1 1/2 years while on my mission for my Church. I thought from the picture of your home that you lived in New Mexico pr maybe Arizona. I was very surprised to hear you say you lived in Colorado. LOVED Colorado!!!! And would have stayed here after my mission, except my mama was still alive and lived in Florida.
The Colorado Plateau covers parts of 4 states and we actually live in Southern Utah near Zion National Park. But I love Colorado too! When I retired from BYU, we simply moved south to get out of the snow and the traffic. It is beautiful down here!
Just put by 6 qts of turkey meat and am cooking 6 qts of turkey stock now. Almost done! I put habaneroes from my garden into the mix, seeds and all, about 5 small, fully ripe ones. I used 2 15-16 lb turkeys to do this. I couldn't throw away the meat veggie left overs. Instead I am going to make turkey hash by adding cooked grated potatoes. This o will pack tightly into a bag to slice off for breakfast. There is still some flavor in that meat. Oh and I added about a half cup of broth to the left over pickings to moisten some. I will put in sage and Mexican Oregano to this mix. Thank you for your video on the steps. It really helped me!
I know this video is older and I was going to pass it by but so happy I am watching! Learned to brown the bones and veggies. The best was you stuffed your turkey! I am so excited that someone does this as I am told not to do it by everyone in my family. I stopped making turkey dinner. My daughter stuffs her turkey so I enjoy those times! love this video. Thank you!
I used this technique this week to make broth out of the turkey carcus. It turned into the most amazing & delicious broth I've ever made or tasted. I will NEVER toss out a carcus again! I totally understand why you drank every bit of the leftover broth lol Thank you for sharing this technique!
I'm canning turkey bone broth now while I watch this. What a great idea to add a chili pepper to it! I added ginger and a little turmeric. Can't wait to try it next time with the pepper! Happy Thanksgiving!
I never roasted my turkey or chicken before making broth until I saw you do it. Wow it makes a much better broth. I'll never go back to no roast, thank you.
So-it is early July 2022 and I am going to be making a turkey tomorrow. My husband and I were cleaning out our freezer preparing for some meat that will be coming in the next couple of days and I found this beautiful large turkey that I had forgotten I had purchased in December. So on Sunday I will be making my first batch of turkey broth, using your method. I am very excited to try it. I will let you know how it goes. I am so very thankful to have access to your channel.
Yumm! Quite different from my turkey bone broth. Even when I roast the bones, I have never roasted the veggies or added the tomato paste. I will definitely try this! I always add 1 red NM dried chili to the broth. The regular mouth jars work much better for broth. Save the wide mouth for your soups and ready to eat meals!
Pam and Jim🌹- What a wonderful video! Worth watching again and again. This last Christmas, it was my job to make the turkey gravy for our family dinner. I bought twenty pounds of turkey necks at my favorite butcher shop. I roasted them the RoseRed Homestead way and made the most delicious gravy. I had a ton of it, so there was so much gravy for the dinner, for the leftovers, and with extra quart jars for the freezer. The turkey necks are very reasonable in price. Thank you for the great channel! 🌹- Nora
I really needed a poultry broth canning video, and though I’m subscribed to your channel, I didn’t see it. But it was in my feed, yay! Thank you for your videos and for all of your time to teach us! I’m new to canning, so I’m trying to learn all that I can. Take care! 😘
Glad it was helpful! And we are making a chicken bone broth video today for release in a couple of weeks, so watch for it as well. Thanks for watching.
I have enjoyed so many of your videos. I also appreciate you sharing your knowledge of science to explain processes and food safety. Thank you for doing this for us.
I made this recipe and it is absolutely the best that I have ever tasted. Unfortunately, the new Mason lids that no longer require immersion in hot water did not seal on any of the pint jars. This is only my second canning session so my confidence level is really low just now. Presently, this delicious turkey broth is stored in the refrigerator, and I plan to reprocess it tomorrow. I watched this video again, and I do believe that I need to tighten the bands more, as you are doing. If I have a second seal failure, I will freeze the batch; it is too good to waste. UPDATE: Just successfully reprocessed the turkey broth with the following modifications; used Max (a.k.a. Instant Pot Max) for the canning, soaked lids in hot water, and tightened the bands a wee bit more. I now consider myself a very junior member of the illustrious Guild of American Canners.
Several of us in my family who are canners are having more difficulty with new lids recently than we ever did before. You might heat them up like we used to have to do to soften the sealing compound. The newer lids seem heavier than before and they don't seal as well. Don't tighten the rings down too tightly because steam needs to vent from the jars during processing. But you could tighten the down after removing the jars from the canner after they are done.
The lids may not always be the problem...I purchased a case of Country Classic pint jars and found that 3 of the 12 jars would not hold a seal with ANY lid. The jars openings are likely not round. I bought them from Blaine's Farm and Fleet. But they did not advertise what I found on the case-made in China. If you open a case of jars and most of the jars have vacuumed the lids on, you know, you have to pry them off to wash them, but you find a couple of them are not vacuumed on, mark them. They are less likely to seal later
@@RoseRedHomestead Pam, I have used Ball/Kerr lids for past 50+/- years but no more. I am not satisfied with Tattlers. Tried Denali but they seem like Ball knockoffs. Then I tried Superb flats, made by an Ohio company. I bought mine at Lehmans. My brother bought them at Dutchmans. The silicone ring is blue and much thicker. Finger tight ring but you will need to tighten after removing from canner, like the Tattler system. Zero failures. I will not go back to Ball ever.
I would be 300 lbs if I lived with y'all lol , I just bought a huge turkey and very large ham just to can. So I'm researching for my confidence. Of course your videos are the first I go to. Love ya!
I pressure cook my (canning) turkeys then pick the meat off, into the jars, De bubble, a bit of broth added. Can any extra broth too. Winters are joyous when we crack the jar open. Yum.
I loved the addition of the tomato paste, which I imagine is also an acid substitute for vinegar, that people add to get all the goodness out of the bones!
Thank you! I love wearing purple. This broth is fabulous and we have a turkey in the freezer right now that we are about to use, so I get to make more. And I love wielding that cleaver as well! Thanks for watching.
I loved this video. I learned several thing that I was doing incorrectly! I'm certain my broth will be more awesome now (I had to corner my daughter to taste the last batch.). For some reason tackling that turkey carcass reminded me of Julia Childs softening butter... Did you ever watch Julia Child's tv cooking show? It was great. She was an exceptional chef and very human at the same time. Some episodes were so funny they remain cherished memories even today. In one episode she had a pound of chilled butter that needed to be "softened" and she showed us her method: you need a butcher block surface and the largest wooden rolling pin you have. Put butter on counter and beat it into submission! She took full arm swings on that butter until it was a perfect spreading consistency! So funny.
This is fantastic, I roasted my beef bones, but never thought of roasting the turkey bones and veggies! Thank you, we just cooked a turkey tonight, tomorrow I start the broth! One thing I do differently is to put the broth to simmer in my electric roaster and let it go for up to 48 hrs at about 250, with a splash of vinegar to help leech out the calcium. Anyway, I so enjoy your channel, Happy New Year!
what a good partner to coach. I just canned a turkey 11 pints 1st time for a turkey, Boy it is hard to remove skin from a raw bird. But it will be worth it when i make turkey meals in minutes.
I just did this last week with two leftover store-bought rotisserie chickens carcasses! I used onions, carrots, and celery, but never occurred to me to deglaze the pan with tomato paste it! I deglaze it with water, but you better believe I will never deglaze the same way again! I always do this with leftover turkey carcasses after Thanksgiving too. Now, our big pot of post-thanksgiving noodles will have extra extra flavor thanks to your tomato paste tip. 😊 I absolutely love watching your videos. I only just discovered you a few weeks ago, so I am watching some of your older videos, well keeping up with your newest also. Great information! Oh by the way, you can put just a tiny bit of vinegar in with your turkey bones, and the it will soften and render more of the bone marrow out, making it even more nutritious (bone broth).
I learned that tip after I did this video and have done it since and you are so right. I love what a bit of vinegar does to those bones and to the overall flavor!
@@RoseRedHomestead so sorry for all of the typos! I use voice-to-text on my tablet, and it often misunderstands my country dialect. I never realized how much I sound like my parents when I speak until seeing how much voice-to-text gets my verbiage wrong. I worked so hard to overcome that, but the older I get, the looser my tongue becomes. 😊
Hello from Luxembourg You got lot of strength, I admire your knowledge and your videos! I'm 54 but still learning like a youth from you. Thanks for the video and greetings from Luxembourg Martin Ps: The broth looks like gold!
Thank you for commenting from Luxembourg! It is never too old to learn new things--it is one of the most exciting things I enjoy doing, and I am older than you be two decades!
@@marting.2359 It is true. I'll be 77 the first week in Aug. Thank you! I am blessed to be in good health with lots of stamina. I got my mother's genes for that!
I processed 4 quart jars of turkey broth for 90 minutes because I had 1 jar of leftover turkey meat! I was praying that the broth wouldn't be ruined after being processed an hour longer than usual, but it turned out beautifully!
Oh my goodness that broth looked delicious and rich😋, but I wish Mr. Jim would have shown a bit more of the snow ❄☃️❄ I do thank you for sharing your recipe on brown broth my dear 👍
When we still had the extended family Thanksgiving dinner (aunts/uncles and cousins), I always took a carcass home and that was dinner the next day: Turkey vegetable soup and homemade bread with spinach/lettuce salad with red onion slices and radishes. The only thing I miss after going vegan.
We just made a video on chicken bone broth that will be posted tomorrow. We love having canned broth ready to use that is so delicious! Thanks for watching.
I use all the meat for my dog but I never use any spices nor veggies so nothing goes to waste since wet dog food is getting expensive too . Great idea though the roasting of the carcass I’ll try that next time, nice color and I bet it tastes good too
I’m addicted to you! I found you last night and watched until I fell asleep around 1am. Now, I’m watching again. I started at 4am. I had to get a fix before I started working today. You’re fabulous! I can’t wait to start canning. I’m 51 and I’ve had a canner since 2016 that I’ve never used because I was afraid. No more. You make it look so simple. Plus, I’m also in high elevation:) far west Texas near big bend National park. I’m curious where y’all are located? Thank you so much for sharing all of your wonderful knowledge. You’re a blessing. ❤️
Oh my goodness--thank you. What a lovely compliment. We live in Southern Utah near Zion National Park. I have no doubt you will be successful when you start canning!
I use my 6 quart pressure cooker to make stock. I pressure cook the neck with water, celery, onions & sage the night before. I use the broth for making stuffing and gravy.
That lovely turkey gave me 7 qts of beautiful brown stock. I paid $4.12 for it and probably got at least 6 cups of turkey as well as the broth. I’ll probably do all my stocks this way. Thanks!
Pam: The meat may not have much flavor left, but it still has a lot of protein in it and BBQ sauce can perk it right up. We serve it sloppy joe style on a bun with a side of baked beans, slaw, mac and cheese, or just chips.
I was delighted to discover that if you smash your garlic before you peel the clove, the skin just slips off! So I thought, I wonder if that’s also true for onions? Top and tail, halve longitudinally and then yes, the skin slips off more easily. How many years have I been struggling to peel aliums!
The left over meat and vegies can be pureed together without the bones and used for dog, cat and chicken food along with the dressing you put in the sink. My animals love it!
Well I put the cart before the horse and just threw the carcass in a pot of water to boil down...then I googled how to do it.... So I just fished all the bones out of the water and I'm roasting them. I also thought I'd have to fish through it and pick out all the gross parts - now I know, in the end, they are all gross parts, strain it all!! It's the little tips like that which make all your tutorials so wonderful. Love it. I am curious about not straining off the fat though because so many instructions say to take off fat as it will cause the jars to go rancid. Could you explain that more? How much fat is too much? How much does keeping it shorten the shelf life? Looking forward to the end product, thank you!
If you have not tried a Tovolo spatula yet, treat yourself! They get every single drip of food and liquid out of pans, bowls, etc! I fell in love with mine and bought another one - it’s my most-used tool in my kitchen now.
![ROSÉ (로제) - number one girl [더 시즌즈-이영지의 레인보우] | KBS 241129 방송](http://i.ytimg.com/vi/A9oByH9Ci24/mqdefault.jpg)
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 “RUclips taught”, to get away from preservatives as much as possible. Thank you for being so kind to share your knowledge with those like me.
You are very welcome. Kudos to you for learning canning on your own with RUclips's help!
I was raised in a family that canned, although children where sent outside to play and not wanted in the kitchen once I was old enough to help my grandparents had passed away and my mom did not can anymore so I never learned the skills to do it. Canning is a science and a art that are vital to good health and storage. Utube channels like this one have been such a blessing to so many. I know they have helped me to overcome the fear and given me the confidence to research and start. We are so blessed to be living in a day when people can share knowledge like this.
I am so glad you have overcome the setbacks also.
I know this is a year late but.... I'm youtube and book learning to can. I have found that all the youtubers do almost the same techniques. That makes learning easy.
I agree! I wish I had this wonderful wealth of knowledge and gentleness nearby also! Our society loses so much by not having more people like this woman in our lives!
I can’t wait to try this! Thank you Pam.
I hate black friday too! I always stay home. Turkey stock sounds like the best way to spend the day.
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!!!
Loved reading your comment! Thank you so much for your kind words and congratulations on your fantastic successes in the kitchen and garden.
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
LOL! Thank you.
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!
Did you defrost your bones or can you roast them frozen
@@fierylatina1 I did defrost them.
I have never thought to brown my bones an veggie...thank you for this video.. Blessings
You are so welcome. Roasting the bones really gives the broth a deep and rich flavor.
My kind of lady. You show that carcass who's the boss! Looks delicious.
Thank you 😋. I love it when I can do a little whacking in the kitchen!
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.
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.
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 love that you take care of your little Rosie with power packed food. Do you have a RUclips channel? I would like to follow your pet recipes.
@@JuliaSophia52 Thank you! That feels good to hear. 🙂 Unfortunately, that's pretty much my only original pet recipe. I think about doing a channel all the time, and I think I will give it a try when I finally move to a place with a yard. Hopefully that'll happen soon.
Yes pet recipes are very hard to come by. The ones I tried my cat doesn't like. She doesn't like liver and other organ meats. I have to use soft food to feed her her hyperthyroidism pill.
Thank you for the wonderful ideas!
@@visnuexe I buy the chicken legs and thighs when on sale for about $5 for #10. Cook it in oven ,debone and add a can of mixed vegetables the broth chicken was cooked in and spaghetti or macaroni noodles. Put all in a blender, blend till desired consistency add water or broth to thin out. I also add a scoop of taurine vitamins as well. Hope this helps.
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
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!!
Thank you! And lucky you for being able to pick up that turkey! Thanks so much for watching.
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.
That is awesome! Love this story--thanks for sharing.
Just found you. I’ve watched several videos and I just love them all. So glad I found your channel.
Welcome!! We are so glad you found us.
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.
Thanks for sharing your experiences--very interesting.
You have the best ideas and techniques! I’ve enjoyed every minute of your videos.
Wow, thank you! And thanks for watching. Glad our videos are useful for you.
My go to channel for canning... Many thanks for all you do:)
You are very welcome.
I so enjoy watching n learning from you ... I am 76 n just started canning last year ... thank you ...
That is awesome! It is never too late, is it!
Made the broth and it was delicious with the roasted bones and veggies. Will only make it this way from now on.
I did spend time taking the meat off the bones. Mixed the meat with some cornbread or rice and let the dogs have a special treat. They were so happy with their special meal and I swear I heard my grandma say "good, you finally learned nothing goes to waste"
Love this comment--thank you so much for sharing!
I love that, too, when I find a way to use every last bit of a project. When I make broth, everything that gets strained out goes into the blender with a little water until it's smooth. Then I freeze it in an ice cube tray and use as special treats for my dog. We call them chick-cicles, and she goes berzerk for them.
This recipe looks absolutely delicious! I had never heard of roasting the ingredients, first, but it just makes sense. Cannot wait to try it!
You are so welcome! And it really is delicious! Thanks for watching.
That nice roasty-toasty, sometimes nutty, flavor that comes out when things are browned is called Maillard reaction (pronounced like "my-yard"). Lil bit of food science trivia for ya. 🤓😋
Thank you so much for your great videos. I was happy to see this one as my broth has been simmering on the stovetop for a few hours now. I am so glad it doesn't need to process very long! I'll be starting the canning after dinner this evening!
God Bless!
If everyone were to be as smart as you, the world would be nicer. You do not waste. You think of the future. So much care and ove .. the world needs more of that.
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”!
Just the video I was looking for. Thank you. Made a loaf of your bread earlier today too that I learned last year. Scrumptious!
Valuable information. A keeper and good to put to use. Thank You.
Thank you I really enjoyed learning from you. Plan to learn more from you.
Glad you enjoyed it! Thanks for watching.
I can see the snow outside your kitchen window. Beautiful!!!
Thanks for making this video. I did this with 3 saved turkey bones and my frozen bag of veggie scraps. Then I pressure cooked it in my canner for and hour and strained it. My husband was impressed with the delicious broth I made from what would otherwise be thrown out!
That sounds fabulous! Thank you for sharing.
I just put my pot of roasted Turkey stock in the fridge to cool off and solidify the fat to pull it off… but this is hands down the BEST turkey stock I’ve made. I had no whole chili, so I put in about 1 T dried red pepper flakes… kept nearly choking me when I would taste test, but now that I strained the broth there is no heat at all. Will be canning it later today! Thank you for this video! I watched it several times leading up to thanksgiving knowing I was preparing the bird this year.
I will be doing this this coming holiday’s can’t wait.
Turkey here I come!!! Iblove this way to make broth!!! I will be doing this on my next turkey day!!! Thank you so very much.
Miss Pam, LOVED your video on making Turkey stock!!! On a video I was watching recently, you mentioned living on the Colorado plateau or Colorado plains. I lived in Colorado for 1 1/2 years while on my mission for my Church. I thought from the picture of your home that you lived in New Mexico pr maybe Arizona. I was very surprised to hear you say you lived in Colorado. LOVED Colorado!!!! And would have stayed here after my mission, except my mama was still alive and lived in Florida.
The Colorado Plateau covers parts of 4 states and we actually live in Southern Utah near Zion National Park. But I love Colorado too! When I retired from BYU, we simply moved south to get out of the snow and the traffic. It is beautiful down here!
Just put by 6 qts of turkey meat and am cooking 6 qts of turkey stock now. Almost done! I put habaneroes from my garden into the mix, seeds and all, about 5 small, fully ripe ones. I used 2 15-16 lb turkeys to do this. I couldn't throw away the meat veggie left overs. Instead I am going to make turkey hash by adding cooked grated potatoes. This o will pack tightly into a bag to slice off for breakfast. There is still some flavor in that meat. Oh and I added about a half cup of broth to the left over pickings to moisten some. I will put in sage and Mexican Oregano to this mix. Thank you for your video on the steps. It really helped me!
You have inspired me! After watching your video, I drug out my canner and canned 16 pints of turkey broth. I used 2 turkey carcasses. Yeah me!
You're going to enjoy your broth for months to come! Jim
I know this video is older and I was going to pass it by but so happy I am watching! Learned to brown the bones and veggies. The best was you stuffed your turkey! I am so excited that someone does this as I am told not to do it by everyone in my family. I stopped making turkey dinner. My daughter stuffs her turkey so I enjoy those times! love this video. Thank you!
You are so welcome! Jim
I used this technique this week to make broth out of the turkey carcus. It turned into the most amazing & delicious broth I've ever made or tasted. I will NEVER toss out a carcus again! I totally understand why you drank every bit of the leftover broth lol
Thank you for sharing this technique!
You are so welcome. I am so glad you had such fantastic results! Makes me happy!!!
I'm canning turkey bone broth now while I watch this. What a great idea to add a chili pepper to it! I added ginger and a little turmeric. Can't wait to try it next time with the pepper! Happy Thanksgiving!
I never roasted my turkey or chicken before making broth until I saw you do it. Wow it makes a much better broth. I'll never go back to no roast, thank you.
I am so glad to find u ..new or old videos are so Inspiring Thank You
So-it is early July 2022 and I am going to be making a turkey tomorrow. My husband and I were cleaning out our freezer preparing for some meat that will be coming in the next couple of days and I found this beautiful large turkey that I had forgotten I had purchased in December. So on Sunday I will be making my first batch of turkey broth, using your method. I am very excited to try it. I will let you know how it goes. I am so very thankful to have access to your channel.
Patty: Thanks! That sounds great! Let us know the results. Jim
Yumm! Quite different from my turkey bone broth. Even when I roast the bones, I have never roasted the veggies or added the tomato paste. I will definitely try this! I always add 1 red NM dried chili to the broth. The regular mouth jars work much better for broth. Save the wide mouth for your soups and ready to eat meals!
I always add Tony Chaceri's seasoning to my gravy....it just kicks it up a notch....
I am not familiar with that seasoning. I am going to check it out! Thanks.
Loved the method of roasting the bones and vegetables before simmering. This new to me technique will certainly become the family favorite.
Thank you
Hope you enjoy
Good time to see this again!!
Thank you for this wonderful take on canning broth. Please keep these videos on preservation coming.
Becky: Yes, we are working on that. Thanks! Jim
Thank you for this wonderful and timely video.
You are so welcome! Jim
Pam and Jim🌹- What a wonderful video! Worth watching again and again. This last Christmas, it was my job to make the turkey gravy for our family dinner. I bought twenty pounds of turkey necks at my favorite butcher shop. I roasted them the RoseRed Homestead way and made the most delicious gravy. I had a ton of it, so there was so much gravy for the dinner, for the leftovers, and with extra quart jars for the freezer. The turkey necks are very reasonable in price. Thank you for the great channel!
🌹- Nora
We are happy for successful gravy and leftovers. Jim
I really needed a poultry broth canning video, and though I’m subscribed to your channel, I didn’t see it. But it was in my feed, yay! Thank you for your videos and for all of your time to teach us! I’m new to canning, so I’m trying to learn all that I can. Take care! 😘
Glad it was helpful! And we are making a chicken bone broth video today for release in a couple of weeks, so watch for it as well. Thanks for watching.
I have enjoyed so many of your videos. I also appreciate you sharing your knowledge of science to explain processes and food safety. Thank you for doing this for us.
Very informative. I love to drink broth as a healthy alternative to coffee, but I love my coffee as well. Yum yum broth!
I made this recipe and it is absolutely the best that I have ever tasted. Unfortunately, the new Mason lids that no longer require immersion in hot water did not seal on any of the pint jars. This is only my second canning session so my confidence level is really low just now. Presently, this delicious turkey broth is stored in the refrigerator, and I plan to reprocess it tomorrow. I watched this video again, and I do believe that I need to tighten the bands more, as you are doing. If I have a second seal failure, I will freeze the batch; it is too good to waste. UPDATE: Just successfully reprocessed the turkey broth with the following modifications; used Max (a.k.a. Instant Pot Max) for the canning, soaked lids in hot water, and tightened the bands a wee bit more. I now consider myself a very junior member of the illustrious Guild of American Canners.
Several of us in my family who are canners are having more difficulty with new lids recently than we ever did before. You might heat them up like we used to have to do to soften the sealing compound. The newer lids seem heavier than before and they don't seal as well. Don't tighten the rings down too tightly because steam needs to vent from the jars during processing. But you could tighten the down after removing the jars from the canner after they are done.
I am definitely not a pro canner and like you found the need to warm the lids.
The lids may not always be the problem...I purchased a case of Country Classic pint jars and found that 3 of the 12 jars would not hold a seal with ANY lid. The jars openings are likely not round. I bought them from Blaine's Farm and Fleet. But they did not advertise what I found on the case-made in China. If you open a case of jars and most of the jars have vacuumed the lids on, you know, you have to pry them off to wash them, but you find a couple of them are not vacuumed on, mark them. They are less likely to seal later
@@RoseRedHomestead Pam, I have used Ball/Kerr lids for past 50+/- years but no more. I am not satisfied with Tattlers. Tried Denali but they seem like Ball knockoffs. Then I tried Superb flats, made by an Ohio company. I bought mine at Lehmans. My brother bought them at Dutchmans. The silicone ring is blue and much thicker. Finger tight ring but you will need to tighten after removing from canner, like the Tattler system. Zero failures. I will not go back to Ball ever.
I don't mean to sound negative, but canning in your instant pot is not safe!
I can not wait to try this!
That broth looks so good! I will never make broth without roasting the bones and veggies first! Thanks for sharing.
You are so welcome!
I would be 300 lbs if I lived with y'all lol , I just bought a huge turkey and very large ham just to can. So I'm researching for my confidence. Of course your videos are the first I go to. Love ya!
Remember, USDA does not have tested recipes for pork. Jim
@@RoseRedHomestead oh really? What would you do with this ham for long-term storage?
I pressure cook my (canning) turkeys then pick the meat off, into the jars, De bubble, a bit of broth added. Can any extra broth too. Winters are joyous when we crack the jar open. Yum.
This looks delicious!! Can't wait to try this.
I loved the addition of the tomato paste, which I imagine is also an acid substitute for vinegar, that people add to get all the goodness out of the bones!
Love the purple on you! Love your videos. This broth is something I am definitely going to try.
Thank you! I love wearing purple. This broth is fabulous and we have a turkey in the freezer right now that we are about to use, so I get to make more. And I love wielding that cleaver as well! Thanks for watching.
Looks amazing. I will be doing this tomorrow. Thank you for the best videos 🥰
Found two turkey carcasses in my freezer, so I'm going to make turkey broth with you.👩🏽🌾🙏🏽😋😎
I loved this video. I learned several thing that I was doing incorrectly! I'm certain my broth will be more awesome now (I had to corner my daughter to taste the last batch.).
For some reason tackling that turkey carcass reminded me of Julia Childs softening butter...
Did you ever watch Julia Child's tv cooking show? It was great. She was an exceptional chef and very human at the same time. Some episodes were so funny they remain cherished memories even today.
In one episode she had a pound of chilled butter that needed to be "softened" and she showed us her method: you need a butcher block surface and the largest wooden rolling pin you have. Put butter on counter and beat it into submission! She took full arm swings on that butter until it was a perfect spreading consistency! So funny.
It’s so much fun watching your videos and learning. ❤️😎
Thank you!
So glad I saw your video! I have been processing beef and chicken stock for 75 for pints!
You ended up eating the left-over broth, hilarious! Great video as always.
😁
All looked great!
I'm going to try this. Thanks for the suggestion.
I made some tonight with my broth tonight and I made 6 pints and had one quart left over so I drank it 😊
Interesting, I had not thought about drinking broth. Jim
This is fantastic, I roasted my beef bones, but never thought of roasting the turkey bones and veggies! Thank you, we just cooked a turkey tonight, tomorrow I start the broth!
One thing I do differently is to put the broth to simmer in my electric roaster and let it go for up to 48 hrs at about 250, with a splash of vinegar to help leech out the calcium.
Anyway, I so enjoy your channel, Happy New Year!
Sounds great! Thanks for sharing.
what a good partner to coach. I just canned a turkey 11 pints 1st time for a turkey, Boy it is hard to remove skin from a raw bird. But it will be worth it when i make turkey meals in minutes.
Sharon: You are welcome. Jim
I just did this last week with two leftover store-bought rotisserie chickens carcasses! I used onions, carrots, and celery, but never occurred to me to deglaze the pan with tomato paste it! I deglaze it with water, but you better believe I will never deglaze the same way again! I always do this with leftover turkey carcasses after Thanksgiving too. Now, our big pot of post-thanksgiving noodles will have extra extra flavor thanks to your tomato paste tip. 😊 I absolutely love watching your videos. I only just discovered you a few weeks ago, so I am watching some of your older videos, well keeping up with your newest also. Great information!
Oh by the way, you can put just a tiny bit of vinegar in with your turkey bones, and the it will soften and render more of the bone marrow out, making it even more nutritious (bone broth).
I learned that tip after I did this video and have done it since and you are so right. I love what a bit of vinegar does to those bones and to the overall flavor!
@@RoseRedHomestead so sorry for all of the typos! I use voice-to-text on my tablet, and it often misunderstands my country dialect. I never realized how much I sound like my parents when I speak until seeing how much voice-to-text gets my verbiage wrong. I worked so hard to overcome that, but the older I get, the looser my tongue becomes. 😊
Hello from Luxembourg
You got lot of strength, I admire your knowledge and your videos! I'm 54 but still learning like a youth from you.
Thanks for the video and greetings from Luxembourg
Martin
Ps: The broth looks like gold!
Thank you for commenting from Luxembourg! It is never too old to learn new things--it is one of the most exciting things I enjoy doing, and I am older than you be two decades!
@@RoseRedHomesteadHmm realy 2 decades older then me nah? You're looking much younger!
@@marting.2359 It is true. I'll be 77 the first week in Aug. Thank you! I am blessed to be in good health with lots of stamina. I got my mother's genes for that!
Looks delish. I love homemade broth 💕✌️🌱
It is yummy, for sure! I'll be making more after our Christmas turkey is done. Thanks for watching.
I processed 4 quart jars of turkey broth for 90 minutes because I had 1 jar of leftover turkey meat! I was praying that the broth wouldn't be ruined after being processed an hour longer than usual, but it turned out beautifully!
Fantastic! So glad it worked for you.
Your Broth is Beautiful... Right on the Headspace.. New to your channel..
Thank you! And thanks for watching.
Love u guys, I hate black fridays too. U are so genious. Thank u
Oh my goodness that broth looked delicious and rich😋, but I wish Mr. Jim would have shown a bit more of the snow ❄☃️❄ I do thank you for sharing your recipe on brown broth my dear 👍
You are welcome. We will get more snow in the video next time--if we get snow this year! LOL. Thanks for your comment.
“The Wishbone! WooHoo!… we’ll make a wish!” absolutely love it… you’re making me miss my mom. 💋
Priscilla: Thank you!
When we still had the extended family Thanksgiving dinner (aunts/uncles and cousins), I always took a carcass home and that was dinner the next day: Turkey vegetable soup and homemade bread with spinach/lettuce salad with red onion slices and radishes. The only thing I miss after going vegan.
Very nice !
Thank you very much!
Thank you so much for this great video... I have little experience making broth and I will be trying this when I have a turkey next time.
We just made a video on chicken bone broth that will be posted tomorrow. We love having canned broth ready to use that is so delicious! Thanks for watching.
I made some this morning yum
I use all the meat for my dog but I never use any spices nor veggies so nothing goes to waste since wet dog food is getting expensive too .
Great idea though the roasting of the carcass I’ll try that next time, nice color and I bet it tastes good too
Angel: Yes it does taste good. I agree with about dog food...some of our friends are saying the same thing about costs. Jim
I’m addicted to you! I found you last night and watched until I fell asleep around 1am. Now, I’m watching again. I started at 4am. I had to get a fix before I started working today. You’re fabulous! I can’t wait to start canning. I’m 51 and I’ve had a canner since 2016 that I’ve never used because I was afraid. No more. You make it look so simple. Plus, I’m also in high elevation:) far west Texas near big bend National park. I’m curious where y’all are located?
Thank you so much for sharing all of your wonderful knowledge. You’re a blessing. ❤️
Oh my goodness--thank you. What a lovely compliment. We live in Southern Utah near Zion National Park. I have no doubt you will be successful when you start canning!
I use my 6 quart pressure cooker to make stock. I pressure cook the neck with water, celery, onions & sage the night before. I use the broth for making stuffing and gravy.
Sounds great! Thanks for your comment.
As luck would have it I’m cooking a turkey tomorrow and had planned to make broth. Will try roasting the bones this time. Thanks!
Wonderful! Roasting those bones gives the broth such a nice rich flavor. Thanks for watching.
That lovely turkey gave me 7 qts of beautiful brown stock. I paid $4.12 for it and probably got at least 6 cups of turkey as well as the broth. I’ll probably do all my stocks this way. Thanks!
Pam: The meat may not have much flavor left, but it still has a lot of protein in it and BBQ sauce can perk it right up. We serve it sloppy joe style on a bun with a side of baked beans, slaw, mac and cheese, or just chips.
We agree! Jim
Thank you! my first attempt at making broth. I didn't think to break down the turkey carcass.
amazing!
Simone: Thank you! Jim
Another great video 💕
I might actually do a turkey this year just do I can make this!
It would be worth it!
I was delighted to discover that if you smash your garlic before you peel the clove, the skin just slips off! So I thought, I wonder if that’s also true for onions? Top and tail, halve longitudinally and then yes, the skin slips off more easily. How many years have I been struggling to peel aliums!
The left over meat and vegies can be pureed together without the bones and used for dog, cat and chicken food along with the dressing you put in the sink. My animals love it!
Spiritworthy: To me that is great way to make sure your animals are well fed. Thanks for watching our channel.
You have great upper body strength to lift thoes pots! 💪🏻
Thanks! Comes from lifting bee boxes full of honey for so many years!
Well I put the cart before the horse and just threw the carcass in a pot of water to boil down...then I googled how to do it.... So I just fished all the bones out of the water and I'm roasting them. I also thought I'd have to fish through it and pick out all the gross parts - now I know, in the end, they are all gross parts, strain it all!! It's the little tips like that which make all your tutorials so wonderful. Love it. I am curious about not straining off the fat though because so many instructions say to take off fat as it will cause the jars to go rancid. Could you explain that more? How much fat is too much? How much does keeping it shorten the shelf life? Looking forward to the end product, thank you!
Wow you use your presto on a gas camper stove? I was afraid to since the canner says to watch out for the btu’s. I may try this.
My husband loves the neck and the gizzard and the heart and I cooked them on top of the stove for him
I am not a fan of shopping in crowds either, your broth looks so good.
Yum 😋
If you have not tried a Tovolo spatula yet, treat yourself! They get every single drip of food and liquid out of pans, bowls, etc! I fell in love with mine and bought another one - it’s my most-used tool in my kitchen now.
Thanks for the tip! Jim
That really looks yummy. I never thought of using tomato paste before. I can’t wait to try it! So did you make a wish?? :)
We did make a wish...and it came true! I think you will enjoy this way of making broth--it was a game-changer for us! Thank you for watching.
I bet that broth was wonderful! I learned a trick or two from watching...and I’m 67
That is awesome!