How to Make Turkey Broth

After the feast, turn the leftover turkey carcass into a rich, flavorful broth using some simple vegetables and herbs. You'll have about 2 quarts of homemade turkey broth, perfect for freezing or making soup.

👥 8 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 10 min🔥 Cook: 1h 30m👤 Meggan Hill📖 culinaryhill

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

pot
dutch oven
oven
bowl
strainer

📝 Preparation Steps

To a Dutch oven or large stock pot, add turkey carcass and enough cold water to cover it (see note 2).

Over medium-high heat, bring to a boil. Immediately reduce heat to low and skim the foam off the top.

To the pot add onion, carrot, celery, and salt. If desired, tie parsley stems, thyme, garlic, bay leaf, and peppercorns to make a sachet or add loosely to the pot (see note 5).

salt1 tablespoonfresh parsley stems6garlic2 clovesbay leaf1

Simmer gently (bubbles should barely break the surface at irregular intervals) until the turkey has released its flavor, at least ⏱️ 1 hour or up to ⏱️ 4 hours. The longer the broth simmers, the more flavor it will have.

Strain the broth through a fine-mesh strainer or cheesecloth. Place in a large bowl and chill covered overnight in the refrigerator.

The next day, scrape off the accumulated fat from the top of the stock and discard. Divide the broth into freezer-safe containers (leaving at least 1/2-inch for expansion), label, and freeze. Or, refrigerate and use within 4 days.

Nutrition Facts

calories

13 kcal

fat Content

1 g

serving Size

1 cup

fiber Content

1 g

sugar Content

1 g

sodium Content

884 mg

protein Content

1 g

cholesterol Content

1 mg

carbohydrate Content

3 g

saturated Fat Content

1 g

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