Turkey Backs

Our pasture-raised turkey backs are perfect for making rich, nourishing stock and flavorful soups. With meaty bones and plenty of connective tissue, they create a deep, savory broth that can be used as the base for countless farmhouse meals. Raised in small groups on open pasture, our turkeys live naturally with fresh air and room to forage, producing clean, wholesome flavor you can taste in every sip of broth.

Cooking Tips

Stock Pot – Place turkey backs in a large pot with onions, carrots, celery, and herbs. Cover with water and simmer at a gentle boil for 3 to 4 hours, skimming as needed, then strain for a flavorful broth.
Slow Cooker – Add turkey backs, vegetables, and herbs to a slow cooker. Cover with water and cook on low for 8 to 10 hours for a rich, gelatinous stock.
Roast for Extra Flavor – Roast turkey backs at 400°F for 45 minutes before simmering to create a darker, richer broth.

Recipe Ideas

Classic Turkey Stock: A rich base for gravies, soups, and sauces.
Farmhouse Turkey Noodle Soup: Simmer with vegetables, then add noodles for a comforting classic.
Wild Rice and Turkey Soup: Combine stock with wild rice and root vegetables for a rustic, hearty meal.
Creamy Turkey Chowder: Use turkey stock as the foundation for a creamy chowder with potatoes and sweet corn.