How to Make Turkey Broth
Turkey broth is a versatile and flavorful base for soups, stews, and other dishes. It’s also a wonderful way to use the leftovers from your holiday turkey and reduce food waste. With just a few simple steps, you can create a rich, homemade broth that will elevate your cooking. Here’s how to make turkey broth at home.
Ingredients
Turkey carcass (bones, skin, and any leftover meat)
Vegetables:
2-3 carrots, roughly chopped
2-3 celery stalks, roughly chopped
1 large onion, quartered
Optional: garlic cloves, leek tops, or parsnips
Herbs and seasonings:
2-3 bay leaves
A handful of fresh parsley, thyme, or rosemary (or 1-2 teaspoons of dried herbs)
1 teaspoon black peppercorns
Salt (to taste)
Water: Enough to cover all the ingredients in a large stockpot
Equipment
Large stockpot or slow cooker
Fine mesh strainer or cheesecloth
Storage containers (jars, freezer-safe bags, or airtight containers)
Instructions
1. Prepare the Ingredients
Break down the turkey carcass into smaller pieces so it fits comfortably in your pot. There’s no need to peel the vegetables; just wash them thoroughly and chop them into large chunks.
2. Combine Ingredients in a Pot
Place the turkey carcass, vegetables, and seasonings in a large stockpot, this le creuset is my favorite. Add enough water to fully submerge everything, leaving at least 2 inches of space at the top to prevent boiling over.
3. Simmer the Broth
Bring the pot to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low and let it simmer gently. Skim off any foam or impurities that rise to the surface during the first 30 minutes.
4. Cook for 4-6 Hours
Allow the broth to simmer uncovered for 4-6 hours. The longer it cooks, the richer the flavor will be. Stir occasionally to ensure all ingredients are submerged.
5. Strain the Broth
Once the broth has cooked to your liking, remove it from the heat. Strain it through a fine mesh strainer or cheesecloth into a large bowl or another pot to remove solids. Discard the bones and vegetables.
6. Cool and Store
Let the broth cool to room temperature. Transfer it into storage containers, leaving some space at the top for expansion if freezing. Store in the refrigerator for up to 5 days or in the freezer for up to 6 months. I love to can my stocks so they are ready to go in the pantry when I need them and I don’t have to worry about defrosting them. I use the Ball Jar canning recipe from this book and my Electric Pressure Canner.
Tips for the Best Turkey Broth
Roast your bones: For a deeper, richer flavor, roast the turkey bones at 400°F for 20-30 minutes before adding them to the pot.
Use a slow cooker: If you prefer a hands-off approach, combine all ingredients in a slow cooker and cook on low for 10-12 hours.
Add vinegar: A tablespoon of apple cider vinegar can help extract more nutrients from the bones.
Don’t over-salt: It’s better to salt your broth lightly and adjust seasoning later when using it in recipes.
Ways to Use Turkey Broth
As a base for soups like turkey noodle or vegetable soup
In place of water when cooking grains or rice for added flavor
To make gravies or sauces
As a warming, nutrient-rich drink on its own
Making turkey broth is a simple way to extend the life of your holiday leftovers. Whether you’re freezing it for later or using it right away, this homemade broth will add a delicious, homemade touch to your meals. Enjoy!
Turkey Broth Supplies:
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