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Canning Turkey Broth
Rich, roasted turkey broth made from leftover bones, vegetables, and herbs, then pressure canned for shelf-stable jars you can use all year for soups, gravy, and easy weeknight meals.
👥 20 Servings⏱️ Prep & Cook: 8h 30m⏳ Prep: 5 min🔥 Cook: 8h👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
📝 Preparation Steps
1
Preheat the oven to 400 F. Roast turkey bones and carcass in a roasting pan for 30–⏱️ 45 minutes, until browned.
2
Transfer the roasted bones to a large stockpot. Add onion, garlic, celery, carrots, bay leaves, thyme, parsley, and peppercorns.
large onion (or onion skins and ends)1large carrots (washed, unpeeled)2
3
Add 6–8 quarts of water (or enough to cover the bones and vegetables). Bring just to a simmer over low heat.
4
Simmer gently for 4–⏱️ 8 hours, adding a bit more water as needed to keep the bones covered.
5
Strain the broth and let it cool enough to handle safely. Skim off as much fat as you can.
6
Reheat the broth to a full boil.
7
Ladle boiling broth into hot jars, leaving 1-inch headspace. Remove bubbles, adjust headspace if needed, wipe rims, and apply lids and rings fingertip-tight.
8
Place jars in a pressure canner with the amount of water recommended by the canner manufacturer. Lock the lid, vent steam for ⏱️ 10 minutes, then bring the canner up to pressure.
9
Process pints for ⏱️ 20 minutes, quarts for ⏱️ 25 minutes (adjust pressure as needed for your canner type and elevation, see notes).
10
Turn off heat and allow the canner to depressurize naturally. Once at zero pressure, wait ⏱️ 10 minutes, then remove the lid carefully.
11
Remove jars and cool undisturbed for 12–⏱️ 24 hours. Check seals, label, and store sealed jars in a cool, dark place. Refrigerate any unsealed jars and use within a few days.
Nutrition Facts
calories
2 kcal
fat Content
0.1 g
serving Size
1 cup
sugar Content
0.02 g
sodium Content
4 mg
protein Content
0.2 g
carbohydrate Content
0.1 g
saturated Fat Content
0.02 g
unsaturated Fat Content
0.04 g
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