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

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 thought to brown my bones an veggie...thank you for this video.. Blessings

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.

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.

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

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.

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 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.

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.

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 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

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.

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”!

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

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!

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 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.

My go to channel for canning... Many thanks for all you do:)

I always add Tony Chaceri's seasoning to my gravy....it just kicks it up a notch....

I made some tonight with my broth tonight and I made 6 pints and had one quart left over so I drank it 😊

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.

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.

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 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!

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!

Thank you I really enjoyed learning from you. Plan to learn more from you.

Loved the method of roasting the bones and vegetables before simmering. This new to me technique will certainly become the family favorite. Thank you

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!

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!

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.

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!

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.

Just the video I was looking for. Thank you. Made a loaf of your bread earlier today too that I learned last year. Scrumptious!

I can see the snow outside your kitchen window. Beautiful!!!

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.

Your broth looks fantastic! Thank you for sharing this tutorial.

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 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! 😘

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.

This looks delicious!! Can't wait to try this.

Thank you for this wonderful take on canning broth. Please keep these videos on preservation coming.

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 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!

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 am so glad to find u ..new or old videos are so Inspiring Thank You

Looks amazing. I will be doing this tomorrow. Thank you for the best videos 🥰

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!

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!

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.

Love the purple on you! Love your videos. This broth is something I am definitely going to try.

That broth looks so good! I will never make broth without roasting the bones and veggies first! Thanks for sharing.

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!

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

Valuable information. A keeper and good to put to use. Thank You.

So glad I saw your video! I have been processing beef and chicken stock for 75 for pints!

I'm going to try this. Thanks for the suggestion.

Very informative. I love to drink broth as a healthy alternative to coffee, but I love my coffee as well. Yum yum broth!

Thank you for this wonderful and timely video.

All looked great!

Good time to see this again!!

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.

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. ❤️

It’s so much fun watching your videos and learning. ❤️😎

I can not wait to try this!

Looks delish. I love homemade broth 💕✌️🌱

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.

Found two turkey carcasses in my freezer, so I'm going to make turkey broth with you.👩🏽‍🌾🙏🏽😋😎

You ended up eating the left-over broth, hilarious! Great video as always.

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.

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 👍

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.

Thank you! my first attempt at making broth. I didn't think to break down the turkey carcass.

“The Wishbone! WooHoo!… we’ll make a wish!” absolutely love it… you’re making me miss my mom. 💋

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!

Love u guys, I hate black fridays too. U are so genious. Thank u

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).

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.

I made some this morning yum

Your Broth is Beautiful... Right on the Headspace.. New to your channel..

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 would recommend that you use a large strainer ( Large ) enough to hold the bones and etc, to catch the juice that will come from the scraps in the toaster pan.

Another great video 💕 I might actually do a turkey this year just do I can make this!

Very nice !

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!

I am not a fan of shopping in crowds either, your broth looks so good.

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!

amazing!

I bet that broth was wonderful! I learned a trick or two from watching...and I’m 67

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!

Love your videos. I often add chicken wings to my turkey broth to increase the collagen content. Not a lot...I still want it to taste like turkey. But wings have lots of collagen. I also sometimes buy smoked turkey wings or legs to add to give it a bit of a smoky flavor

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?? :)

I Love watching and learning from RoseRed.. I’m hoping to see a canning session on broth (roasted juice)from beef. I assume it’s going to be the same as poultry. Does it need strained? Bc I love the little chitlins but don’t want to spoil any broth in jars. Safer first. I always have extra juice lefties and was wanting a stock inside jars for my prepper pantry. RoseRed.. if you see this your awesome and would love a feedback and thoughts, your advise!💞

My husband loves the neck and the gizzard and the heart and I cooked them on top of the stove for him

Yum 😋