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.
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.
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Ingredients
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
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.
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.
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.
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
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 ½ 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!
Turkey Broth
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
- ½-1 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.
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