Turkey Broth Recipe
Homemade turkey broth made from roasted turkey bones, vegetables, and herbs. This flavorful turkey stock is perfect for soups, gravy, and other recipes. Includes freezing and pressure canning directions.
Servings 1 batch
Calories 20kcal
Equipment
- Large Stockpot
- Roasting Pan
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 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.1 Leftover turkey bones and carcass
- Transfer the roasted turkey bones to a large stockpot. Add the carrots, celery, onion, garlic, herbs, and peppercorns.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 the pot with cool water, covering the bones.
- Heat over low heat until the broth comes to a gentle simmer.
- 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.
- 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.
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.
Nutrition
Serving: 1cup | Calories: 20kcal