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 up holiday leftovers and reduce food waste. With just a few simple steps, you can create a rich, homemade broth that will elevate your cooking.

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 tsp dried herbs)

1 tsp 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 bags, or airtight containers)

Instructions

1. Prepare the Ingredients

Break down the turkey carcass into smaller pieces so it fits comfortably in your pot. Wash and roughly chop the vegetables (no need to peel).

2. Combine Ingredients in a Pot

Add the turkey carcass, vegetables, and seasonings to a large stockpot (a heavy pot like Le Creuset works beautifully). Fill with enough water to submerge everything, leaving 2 inches at the top to prevent boiling over.

3. Simmer the Broth

Bring to a boil over medium-high heat. Reduce to low and simmer gently. Skim off foam or impurities that rise during the first 30 minutes.

4. Cook for 4–6 Hours

Let simmer uncovered for 4–6 hours. The longer it cooks, the richer the flavor. Stir occasionally to keep everything submerged.

5. Strain the Broth

Remove from heat. Strain through a fine mesh strainer or cheesecloth into another pot or large bowl. Discard bones and vegetables.

6. Cool and Store

Cool to room temperature. Transfer to containers, leaving room at the top for freezing expansion.

Store in the refrigerator for up to 5 days.

Freeze for up to 6 months.

Tip: I love to can my broth using the Ball Jar canning recipe and an electric pressure canner—ready in the pantry, no defrosting needed.

Tips for the Best Turkey Broth

Roast your bones: Roast at 400°F for 20–30 minutes before simmering for a deeper flavor.

Use a slow cooker: Cook on low for 10–12 hours for a hands-off method.

Add vinegar: A splash of apple cider vinegar helps extract nutrients.

Don’t over-salt: Keep it light and adjust later 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 making gravies or sauces

Sipped warm as a nutrient-rich drink

Making turkey broth is a simple way to extend the life of your holiday leftovers. Whether you freeze it for later or use it right away, this homemade broth will add a delicious, homemade touch to your meals.

Turkey Broth Supplies

Here are a few of my favorite tools for making broth at home:

[Le Creuset Stockpot]

[Ball Mason Jars]

[Electric Pressure Canner]