If you are looking for a quick and easy way to use your leftover turkey bones after Thanksgiving, this slow cooker turkey bones pho broth using turkey carcass is a must! It’s healthy, tasty, and a super easy recipe to make!
- Turkey carcass. (from a 12-pound turkey). Cut into smaller pieces to fit into your slow cooker
- 1/2 onions, cut into large chunks. (3 oz total)
- 1 large chunky fresh ginger cut into two pieces. (1 oz total )
- 2 cinnamon sticks, 4-6 inch piece
- 3 whole star anise
- 1/2 teaspoon whole cloves
- 1 brown cardamon, crushed, so the seeds are shown
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1 tablespoon salt
- 1.5 oz rock sugar
- 14 cups water. Use less if you want a more intense flavor. No less than 10 cups.
- 1-2 tablespoon fish sauce, or as needed.
- Toast the cinnamon sticks, star anise, and cardamom on a small skillet over medium heat in a dry frying pan, meaning no oil is used for this part. Once fragrant, add coriander, fennel, and cloves. Once a few pieces start popping, remove from heat, transfer to a plate and let cool.
- In the same pan, toast the sliced onion and ginger. Make sure to smash ginger with the bottom of your knife to help release oils for extra fragrance and flavors. Toast until some parts are browned but not burnt.
- Place all the toasted herbs, rock sugar, salt, and 2 cups of water into the crockpot, then stir until the salt is somewhat dissolved.
- Add in the turkey bones and the rest of the water. Place in the crockpot hold, the lid sealed tightly, and set to cook for 4 hours.
- Once time is up, carefully taste the broth, season it with fish sauce and turn the power off to let it cool.
- Once the broth is cooled enough, place a large colander beneath a large bowl. Carefully pour and strain both. In the sink is the easiest and safest.
- Discard the bones and use broth immediately for soup, cooking, and slurping, and let the broth cool before preparing it for storing in air-tight containers for the refrigerator and the freezer.
- Pour both into small glass containers for individual servings. It’s easy than thawing out a large container. Leave 1 1/2 inch space at the top of the jar for expansion in the fridge. Let broth cool to almost room temperature before storing it in the freezer. That's it! So easy, and you now have homemade turkey bone pho broth for many uses in the future!
- Use a metal tea strainer or cheesecloth for the small spices like fennel, coriander seeds, star anise, and cloves. It helps to keep all the spices in one place if you don’t like seeing them floating around in your crockpot.
- Placing them all in the crocket without a holder is also not a problem. You can skim them off with a small strainer or wait until you strain everything out at the end.
- Cut the bones into smaller pieces to fit in your slow cooker.
- The natural fat from the turkey will float to the top of the slow cooker and the glass containers. This is where all the flavors and nutrients are. But if you don’t want that, it’s ok to skim off some from the slow cooker. And remove the fatty layers from the glass jar before using.
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- Prep Time: 15
- Cook Time: 4 hours
- Category: Turkey Recipes
- Method: Slow cooker
- Cuisine: Vietnamese
Keywords: turkey pho, turkey pho broth, pho broth, turkey bone broth, vietnamese pho broth, slow cooker pho