How to Make Turkey Broth

Don't toss that leftover turkey carcass! Turn the bones from your Thanksgiving turkey into a rich, flavorful homemade turkey broth. With a few vegetables, herbs, and a little simmering time, you'll have a delicious broth that's perfect for making Turkey Barley Soup, Turkey Tortilla Soup, or Homemade Brown Gravy.

Turkey Stock from Turkey Bones

Every year after Thanksgiving, I use our leftover turkey bones and carcass to make homemade turkey broth. I also save onion skins, onion ends, and celery tops while preparing our holiday meal so I can put them to good use in the broth.

Roasting the turkey bones before simmering is one of my favorite ways to develop a richer flavor and beautiful color. I then simmer the bones with vegetables, garlic, and herbs over low heat for 4–8 hours. Keeping the broth at a gentle simmer helps develop the flavor while keeping it from becoming cloudy.

I use turkey broth in soups, gravy, and any recipe that calls for chicken broth. You can use it right away, freeze it for later, or pressure can it for shelf-stable storage. I've included directions for both preserving methods below.

Turkey Broth Ingredients

• Turkey Bones - Use the whole carcass, legs, and wings. It's okay to have some meat left on the bones. I also use any skin leftover and any little bits left behind.
• Onion - Use the onion skin and any trimmings or use a whole onion
• Garlic - You'll use a whole head of garlic. I like to slice it in half through the center
• Celery - Use the tops or use a couple of celery stalks
• Carrots - Whole carrots. No need to peel them, just wash them well
• Seasoning - Bay leaves, fresh thyme, fresh parsley, black peppercorns, and optional red peppercorns

I don't add salt when making turkey broth. This allows me to control the amount of salt when I use the broth in soups, gravy, or other recipes.

How to make Turkey Broth

1. Place the turkey bones, carcass, and any leftover skin in a roasting pan. Roast in a 350°F oven for 30–45 minutes, until nicely browned.

2. Transfer the roasted turkey bones to a large stockpot. Add the carrots, celery, onion, garlic, herbs, and peppercorns.
3. Fill the pot with cool water, covering the bones.

4. Heat over low heat until the broth comes to a gentle simmer.
5. Simmer for 4–8 hours, keeping the broth at a gentle simmer rather than a boil. If the water level gets too low, add hot water as needed.
6. Remove the large bones and strain the broth. After straining, divide the hot broth into smaller, shallow containers or use an ice bath to cool it quickly. Refrigerate promptly rather than leaving a large pot of broth on the counter to cool. Once chilled, remove the layer of fat that forms on the surface.

Turkey Stock Recipe Tips

• Use what you have. This recipe is very forgiving. Don't worry too much about the exact measurements of the vegetables and herbs.
• Keep the heat low. Maintain a gentle simmer rather than a rolling boil. This helps keep the broth clear.
• Adjust the simmering time. Simmer for 4–8 hours. The longer you simmer, the richer the broth becomes.
• Keep the bones covered. Add more hot water as needed throughout the cooking time.
• Strain to your preference. For a clearer broth, strain it first through a colander and then through a fine-mesh strainer. I usually strain mine just once, so a few small particles remain.

What to make with Turkey Stock

Homemade turkey broth can be used in almost any recipe calling for chicken broth or stock. You can also use leftover turkey and homemade broth to make Creamy Chicken Noodle Soup or Turkey Pot Pie.

I also use turkey broth in Wild Rice Stuffing and substitute it for beef broth in my Homemade Brown Gravy when I want turkey gravy.

How long does turkey broth last in the fridge

Use within 3-4 days, or freeze or pressure can the remaining broth

How to freeze turkey stock

Freezing is an easy way to preserve extra homemade turkey broth. I like to freeze it in smaller portions so I can thaw just what I need for a recipe.

Use freezer-safe containers, leaving room at the top for the broth to expand as it freezes. Label each container with the contents and date. For the best quality, use frozen turkey broth within one year.

Thaw the broth in the refrigerator or heat it directly from frozen when you're ready to use it.

How to can turkey broth

When I have time, I like to can my turkey broth. This makes the broth shelf-stable and is ready to use at any time. It is safe to use vegetables and herbs while making turkey broth for extra flavor. Be sure to strain out all the vegetables, herbs, and bones before pressure canning the broth.

Canning turkey broth requires a pressure canner and follows the same steps as my canned chicken broth.

1. Fill canning jar with hot broth, leaving a 1-inch headspace
2. Wipe down the rim of the jar and add a lid and ring
3. Place jar in pressure canner filled with 2 inches of simmering water
4. Once all jars are filled, place lid on pressure canner and lock into place
5. Turn up heat and allow steam to vent for 10 minutes. Then place vent cover on and allow pressure to build.
6. Quart jars are processed for 25 minutes at 11 pounds of pressure (adjust pressure for your elevation!) Pint jars are processed for 20 minutes.
7. Allow pressure canner to fully return to zero pressure before opening canner
8. Remove jars and let them fully cool for 12-24 hours before testing seal
9. Once cool, test seal, remove rings, and wash outside of jars
10. Label and store in a cool, dark place

More stock recipes

• Chicken Stock
• Vegetable Stock
• Beef Broth

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my delicious soup recipes!

For additional information about safely pressure canning turkey broth, refer to Penn State Extension's guide to preparing and preserving chicken or turkey stock.