How to Make Turkey Broth
My most prized Thanksgiving leftover isn’t the creamy mashed potatoes, savory stuffing, or even the last of the tasty pies. It’s the gristled and war torn-looking turkey carcass. It’s on the stove at the moment, bubbling away along with vegetables and seasonings. The result will be enough turkey broth to last us through a month of soups.
Turning your leftover turkey bones into a flavorful broth takes 10 minutes to do and will make your house smell like Thanksgiving all over again.
Easy Turkey Broth
Don't toss those turkey bones. You can easily transform them into a delicious broth with 10 minutes of prep and a slow and gentle simmer on the stove. If you have a slow cooker, that makes a mean turkey broth too. Just cook it on low for at least 8 hours.
- 1 cooked turkey carcass
- 2 ribs celery, snapped in half
- 2 carrots, peeled and cut into thirds
- 1 large onion, peeled and quartered
- 2 bay leaves
- Any optional add-ins: 2 cloves peeled garlic, 2 sliced leeks, 6 black peppercorns, a handful of parsley, 3 sprigs of thyme
- Salt to taste
Break the carcass apart, separating the bones enough so everything will fit into a large soup pot. Add celery, carrots, onion, bay leaves, and any optional add-ins you like.
Fill the pot with enough water so that it reaches a couple of inches above the turkey bones and vegetables. The amount will vary depending on the size of the carcass.
Set the pot on the stove over high heat and bring to a boil. Once it boils, drop the heat until the liquid simmers. Simmer the broth for 3 to 4 hours or until the liquid is infused with flavor. Remove the bones with tongs and discard. Set a colander or sieve over a large bowl and pour the broth in, straining out the vegetables. Taste the broth and add as much salt as needed.
To eliminate the fat from the broth, refrigerate until chilled and spoon off the fat that congeals on top.
Refrigerate or store in freezer-friendly bags or containers and freeze until ready to use.