Homemade Turkey Broth

Thanksgiving is over, but don't let that turkey carcass go to waste! Make homemade turkey broth.

If you have any extra broth, it can be frozen or canned using a pressure canner.

Stock made with turkey bones

There's nothing better than using every bit of the turkey. Once you've carved off all the meat, don't throw away the carcass! You can turn it into an amazing broth or stock.

When I make chicken stock, I usually start with raw chicken, but using a fully cooked chicken or turkey works just as well. The process is very similar, but I make a few changes to how I normally make broth.

One change I like to do is to roast the bones. It just adds another layer of flavor.

I like to make a huge pot, let it cook all day, and then use it in soups, like this turkey tortilla soup and turkey barley soup or freeze it to use later.

Many times I will also put the turkey stock into canning jars and preserve it using a pressure canner.

The amount you make is all up to you, although it really doesn't take any work to make an extra huge pot.

Key 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, red peppercorns (optional)

Step by step directions

• Place bones and carcass in a roasting pan. Place in a 350°F oven for 30-45 minutes until nicely browned

• Put roasted turkey bones into a large stockpot along with all other ingredients
• Fill pot with cool water

• Heat over low heat until it comes to a simmer
• Simmer for 4-8 hours. If water runs too low, replace it with hot water
• Remove large bones and strain stock. Cool in the refrigerator and remove any fat that is floating on the top.
• Use within 3-5 days or freeze or pressure can the remaining broth

Recipe tips

• This recipe is very forgiving. Add what you have and don't worry too much about the measurements of each ingredient
• Cook over low heat and try to avoid boiling, just allow it to simmer
• You can simmer anywhere between 4-8 hours. The longer you cook it, the richer the broth becomes.
• Keep the bones covered with water. If needed add additional hot water throughout cooking time.
• If you prefer a very clear broth, first strain in a colander and then strain a second time using a fine mesh strainer. I usually just strain once, which leaves a few small particles in the broth.

To freeze

If you make a large pot of turkey broth, you'll probably end up with extra broth. Freezing the broth is a great way to preserve it.

• Choose freezer safe containers
• Leave a bit of headspace for the broth to expand when frozen
• Label contents and date
• Freeze for up to a year
• To use, simply thaw and add to a recipe

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.

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

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

Ways to use turkey broth

Use in any recipe calling for chicken stock or broth.

• Turkey tortilla soup
• Creamy chicken noodle soup - use leftover turkey and the turkey broth
• Turkey pot pie
• Wild rice stuffing

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 recipes!

Homemade Turkey Broth

Kathy

Delicious broth flavored with turkey bones, onions, celery and carrots.

5 from 18 votes

Print Recipe Pin Recipe Save Saved!

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Simmering Time 4 hours hrs

Total Time 4 hours hrs 55 minutes mins

Course Soup

Cuisine American

Servings 1 batch

Calories 20 kcal

Equipment

• ▢
  Large Stockpot
• ▢
  Roasting Pan

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• ▢ 1 Leftover turkey bones and carcass
• ▢ 2 Carrots (washed and unpeeled)
• ▢ 2 Celery stalks (or trimmed pieces of celery)
• ▢ 1 Onion (or onion skin and ends)
• ▢ 1 head Garlic (sliced in half horizontally)
• ▢ 2 Bay leaves
• ▢ 4 sprigs Thyme
• ▢ 4 sprigs Parsley
• ▢ ¼ teaspoon Black peppercorns
• ▢ ¼ teaspoon Red peppercorns (optional)
• ▢ Water

Instructions

 

• Place bones and carcass and any skin in a roasting pan. Place in a 350°F oven for 30-45 minutes until nicely browned
  1 Leftover turkey bones and carcass
• Put roasted turkey bones into a large stockpot along with all other ingredients
  2 Carrots, 2 Celery stalks, 1 Onion, 1 head Garlic, 2 Bay leaves, 4 sprigs Thyme, 4 sprigs Parsley, ¼ teaspoon Black peppercorns, ¼ teaspoon Red peppercorns
• Fill pot with cool water
  Water
• Heat over low heat until it comes to a simmer
• Simmer for 4-8 hours. If water runs too low, replace with hot water
• Remove large bones and strain stock. Cool in refrigerator and remove any fat that is floating on the top.
• Use within 3-5 days or freeze or can the remaining broth

Notes

• This recipe is very forgiving. Add what you have and don't worry too much about the measurements of each ingredient
• Cook over low heat and try to avoid boiling, just allow it to simmer
• You can simmer anywhere between 4-8 hours. The longer you cook it, the richer the broth becomes.
• Keep the bones covered with water. If needed add additional hot water throughout cooking time.
• If you prefer a very clear broth, first strain in a colander and then strain a second time using a fine mesh strainer. I usually just strain once, which leaves a few small particles in the broth.
• I don't add any salt to my broth. You may add it if you prefer.

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Serving: 1cupCalories: 20kcal

Keyword bone broth, turkey broth

Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!