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How to make turkey broth.

Turkey Broth Recipe

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  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 90 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: Approx. 4-5 cups
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American


Turkey Broth – a simple and easy way to repurpose your leftover Thanksgiving turkey!  Enjoy in your favorite soups or store for later!


  • Leftover meat and bones from 10-15 pound turkey
  • 3 large carrots, peeled and roughly chopped into 45 sections
  • 3 stalks celery, rinsed and cut into large chunks
  • 1 small yellow onion, cut into large chunks (you can quarter or slice)
  • 34 cloves garlic, smashed
  • 1 small bunch of fresh thyme
  • 2 sprigs fresh rosemary
  • 3 fresh sage leaves
  • 23 bay leaves
  • 1 teaspoon whole peppercorns
  • 2 teaspoons kosher salt, more to taste
  • 810 cups water


  1. Place your meat, bones, and all the other ingredients in a 6-8 qt dutch oven (other other stock pot) and cover with water.
  2. Bring to a boil on medium high heat.
  3. Cover, reduce heat, and let it simmer for a minimum of 1 hour but up to 6 hours (the longer you simmer, the more flavorful it will be).
  4. Taste and add additional salt, as needed, until reached desired flavor.
  5. Strain and place broth in mason jar for storage or use to make soup.


  • Turkey Soup: If you are making turkey soup immediately following, you can keep any meat and use it, although it may be a little dry – otherwise simply discard.
  • Storage: Place in refrigerator and use within 5-7 days or place in freezer in a freezer-safe container (remember to leave extra room in mason jar if freezing to allow for expanding liquid) – Use within 3-6 months.