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Transform your leftover turkey into a rich and savory broth with this easy step-by-step recipe. Store this homemade turkey broth in the fridge or freezer to add to soups, pasta, and a variety of dishes.

Finished turkey broth in a glass container.
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Homemade Turkey Broth

For years, I was guilty of simply tossing out the leftover turkey carcass until one year when a friend asked if she could take them to make homemade turkey broth. I couldn’t believe I hadn’t thought of it before, and ever since that moment, I haven’t turned back.

This incredibly simple method allows you to turn those leftovers into a versatile broth (you can use turkey broth interchangeably with chicken broth) that you can use in countless recipes. It’s a no-fuss way to elevate your family dishes.

Ingredients

All the ingredients laid out on a white background.

I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

  • Whole turkey Carcass – use the leftover carcass from your holiday feast or leftover turkey parts like wings and necks. These will be the foundation for your flavorful broth
  • Vegetables – my favorites are onion, celery, carrots, and garlic
  • Fresh herbs (optional) – adding fresh herbs, like parsley, thyme, or rosemary, adds additional depth of flavor.
  • Peppercorns (optional) – whole peppercorns bring a mild heat to the broth

Step-by-Step Instructions

Turkey carcass in a pot with cold water.

Step 1: In a large stockpot, add leftover turkey carcass ( break it down into smaller pieces to fit into your pot). Fill the pot with COLD water, enough to cover. Bring the water to a low boil over high heat, then reduce the heat to low to maintain a gentle simmer.

Skimming the foam.

Step 2: As the broth simmers, you will notice foam rising to the surface. Skim off this foam with a ladle or spoon and discard it.

Vegetables added to the pot.

Step 3: Let the broth simmer for at least 3 hours, or even longer for a richer flavor. Add the vegetables, herbs and peppercorns (if using), during the last hour of cooking.

Strained the turkey and vegetables from broth.

Step 4: Once cooled, strain using a fine mesh strainer or cheesecloth. Add salt to taste. Transfer to airtight containers or jars.

Tips for Success

  • Start with COLD water – this allows for a gradual release of flavors, resulting in a more flavorful broth. It will also make it easier to skim the fat and proteins off of the top of the broth.
  • Do not boil! Maintain a gentle simmer for a clear, not cloudy, broth. And the longer you simmer, the more flavorful the broth will become.
  • Add the vegetables towards the end to allow for the turkey flavor to shine through.

Storage

4 turkey broth frozen cubes in green freezer tray.

Transfer chilled homemade broth to airtight containers or mason jars and refrigerate for up to 5 days.

To freeze: I recommend portioning off the broth so you can thaw only the amount needed. Pictured is this 1/2 cup tray. These 1 cup or 2 cup freezer trays are also great. Once frozen, transfer the broth cubes to a resealable freezer bag.

Thaw in the fridge overnight.

Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!

5 from 1 vote

Turkey Broth

Transform your leftover turkey into a rich and savory broth with this easy step-by-step recipe. Store this homemade turkey broth in the fridge or freezer to add to soups, pasta, and a variety of dishes.
Prep Time: 10 minutes
Total Time: 4 hours 10 minutes
Servings: 8 (about 3 quarts)
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Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Ingredients 

  • 1 turkey carcass
  • 12-16 cups COLD water, to cover the carcass completely
  • 1 medium onion, quartered
  • 2 celery stalks, roughly chopped
  • 2 medium carrots, roughly chopped
  • 3-4 garlic cloves, smashed

Optional

  • Sprigs of fresh thyme, or rosemary
  • 1/2-1 tablespoon whole peppercorns

Instructions 

  • In a large stockpot, add leftover turkey carcass ( break it down into smaller pieces to fit into your pot). Fill the pot with COLD water, enough to cover all the ingredients.
  • Bring the water to a low boil over high heat, then reduce the heat to low to maintain a gentle simmer.
  • Skim off the foam with a ladle or spoon and discard it. Let the broth simmer for at least 3 hours, or even longer for a richer flavor. Add the vegetables, herbs and peppercorns (if using), during the last hour of cooking.
  • Once cooled, strain using a fine mesh strainer or cheesecloth. Add salt to taste.
  • Transfer to airtight containers or jars to refrigerate or freeze.

Notes

  • Do not boil! Maintain a gentle simmer for a clear, not cloudy, broth. And the longer you simmer, the more flavorful the broth will become.
  • Add the vegetables towards the end to allow for the turkey flavor to shine through.
  • Refrigerate for up to 5 days or freeze for up to 3 months in individual portions.
 

Nutrition

Calories: 15kcal | Carbohydrates: 4g | Protein: 0.4g | Fat: 0.1g | Sodium: 12mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2556IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 0.2mg
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About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

5 from 1 vote (1 rating without comment)

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