Turkey Broth Recipe

overhead shot of turkey broth on a marble countertop.

This easy Turkey Broth recipe transforms your Thanksgiving turkey carcass into a rich, flavorful broth. Perfectly seasoned with fresh herbs and aromatics, turkey broth adds flavor to sauces, soups, and your favorite holiday recipes.

Course pantry, Soup

Cuisine American

Keyword turkey broth

Prep Time 5

Cook Time 3

Total Time 3 5

Servings cups

Calories 70kcal

Author Olivia Ribas

Ingredients

1 cooked turkey carcass meat mostly removed and bones broken into large pieces
2 large onions quartered
3 stalks celery chopped
4 large carrots peeled and chopped
1 teaspoon whole black peppercorns
2 sprigs of fresh parsley rosemary and thyme
2 bay leaves
1 tablespoon Better Than Bouillon chicken paste or 3 chicken bouillon cubes

Instructions

In a large stockpot or a large Dutch oven, place the turkey carcass pieces. Add the quartered onions, chopped celery, and peeled carrots to the pot.
Add black peppercorns, fresh herbs, bay leaves, and chicken bouillon (paste or cubes). If using chicken bouillon cubes, you can either crush them and sprinkle them into the pot or dissolve them in a cup of hot water and pour the mixture into the pot.
Pour enough cold water into the pot to cover all the ingredients. The amount of water needed will depend on the size of your pot and the amount of turkey carcass, but generally, it's about 12-16 cups of water.
Place the pot on the stove over medium-high heat. Bring the mixture to a boil. Once it reaches a boil, reduce the heat to low, cover the pot, and let it simmer gently for 2-3 hours. This will allow all the flavors to meld together.
While the broth simmers, skim off any foam or impurities that rise to the surface with a slotted spoon.
After simmering, remove the pot from the heat. Let it cool slightly, then strain the broth through a fine-mesh strainer or a cheesecloth into a large bowl or another pot. Discard the solids.
Allow the strained broth to cool to room temperature, then refrigerate it. Once it's chilled, you can skim off any fat that solidifies on the surface. Your homemade turkey broth is now ready to use in soups, sauces, or other recipes.

Notes

If you like a very clear broth, try straining it twice. First, pour it through a fine mesh strainer, and then do another pass using cheesecloth to catch any leftover particles.
Use kitchen shears to divide the turkey carcass into pieces.
Low and slow is key. A gentle simmer allows the flavors to gradually develop and become richer over time.
If you’d like to add even more depth of flavor, roast your turkey carcass beforehand.
To Store: Let the turkey broth cool to room temperature and divide it into airtight storage containers or mason jars. Store it in the refrigerator for up to 5 days.
To Freeze: Pour the turkey broth into freezer-safe containers, leaving at least an inch of extra space, and store it in the freezer for up to 6 months.
To Reheat: Allow the turkey broth to thaw and reheat it in the microwave or on the stovetop.

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