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Save that turkey carcass from your Thanksgiving feast and turn it into Homemade Turkey Broth! This flavorful and rich bone broth uses simple vegetables, herbs and the leftover bones from your turkey. Perfect for freezing, making soup, or using in any recipe that calls for broth.
Need some soup recipes to try your broth in? Check out our Chicken Pot Pie Soup, Corn Chowder, and Chicken Enchilada Soup.
Why I Love This Recipe:
- Budget Friendly: If you’re feasting on a smoked turkey breast or Thanksgiving turkey, don’t let any part go to waste! Use the bones from the meal you just enjoyed to make flavorful broth that can be used in creating other meals.
- Versatile: This turkey broth recipe is easy to change up based on what you have on hand.
- Simple Ingredients: Other than the bones, you can grab a handful of vegetables and herbs. Plus you can store kitchen scraps in the freezer until you’re ready to make homemade broth.
Ingredients:
How To Make Homemade Turkey Broth
Place the turkey carcass bones, leftover meat, and vegetables into a large stockpot. Drizzle with the olive oil and stir to coat everything.
Place the pot in the oven and roast for 30 minutes, stirring halfway through cooking to roast all sides evenly.
Remove the pot from the oven and place on the stovetop, turning the heat to medium. Pour in enough water to cover all the bones and vegetables. Add in the herbs and peppercorns.
Bring to a boil over medium heat, cover, and simmer, turning the heat low for at least 4 hours. Check occasionally and replace any water as needed to keep everything covered. After 4 hours have passed, remove from heat and allow to cool.
Strain the broth into a large bowl through a fine sieve strainer, discarding all the vegetables and bones. Pour broth into jars or other storage containers and store in the refrigerator.
Storage:
- Store in the refrigerator for 3-5 days or in the freezer for up to 3 months.
- This turkey broth can also safely be canned using a pressure canner.
Homemade Turkey Broth
Ingredients
- 1 leftover turkey carcass
- 4 celery ribs cut in half
- 3 large carrots cut in half
- 1 onion cut in quarters
- 1 garlic bulb cut in half
- 2 tablespoons extra virgin olive oil
- 8-10 cups water
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 5 stems fresh parsley
- 2 bayleaves dried
- 6 black peppercorns
Instructions
- Preheat oven to 425 degrees F.
- Place the turkey carcass, bones and leftover meat, and vegetables into a large stockpot.
- Drizzle everything with the olive oil and stir around to ensure everything is coated.
- Place the pot in the oven and roast for 30 minutes, stirring things around halfway through cooking to roast all sides evenly.
- Remove the pot from the oven and place on the stovetop, turning the heat to medium.
- Pour in enough water to cover all the bones and vegetables.
- Add in the herbs and peppercorns.
- Bring to a boil over medium heat, cover and simmer, turning the heat to low for at least 4 hours.
- Check and replace any water as needed to keep everything covered.
- After 4 hours has passed, remove from heat and allow to cool.
- Strain the broth through a fine sieve strainer, discarding all the vegetables and bones.
- Pour broth into jars or other storage containers and store in the refrigerator.
- Broth can be stored in the refrigerator for 3-5 days, or in the freezer for up to 3 months.
Equipment
Notes
- Broth can be stored in the refrigerator for 3-5 days or in the freezer for up to 3 months.
- This turkey broth can also safely be canned using a pressure canner.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Modern Farmhouse Eats.
