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)
Tip
Save a bag with leftover onion skins and ends and celery tops. I save extras when I'm making my Thanksgiving stuffing and store them in a bag in my refrigerator until I'm ready to make my turkey stock.
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.
Frequently asked questions
Turkey broth is excellent used in soups or gravies. You can use turkey stock in any recipe calling for chicken stock or broth.
The terms broth and stock are often used interchangeably. Stock is traditionally made with bones while the broth is usually made from bones and meat.
Both broth and stock can be used in the same manner.
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
Adjust your pressure according to the chart.
| Altitude Feet | Pounds of Pressure |
|---|---|
| 1,001- 2,000 2,001- 3,000 3,001- 6,000 6,001 - 8,000 8,001-10,000 | 11 pounds 12 pounds 13 pounds 14 pounds 15 pounds |
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
Equipment
- Large Stockpot
Ingredients
- 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 browned1 Leftover turkey bones and carcass
- Put roasted turkey bones into a large stockpot along with all other ingredients2 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 waterWater
- 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.
David @ Spiced says
Ah! We just did this on Thanksgiving evening in our house, too. That stock is currently in the freezer waiting for a soup once it gets cold enough. I like the peppercorns and bay leaves in this version - I'll have to remember that for next time!
Kathy says
It's such a great way to use up every bit of that turkey!