Name: Turkey Broth Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: Leftover meat and bones from 10-15 pound turkey; 3 large carrots, peeled and roughly chopped into 4-5 sections; 3 stalks celery, rinsed and cut into large chunks; 1 small yellow onion, cut into large chunks (you can quarter or slice); 3-4 cloves garlic, smashed; 1 small bunch of fresh thyme; 2 sprigs fresh rosemary; 3 fresh sage leaves; 2-3 bay leaves; 1 teaspoon whole peppercorns; 2 teaspoons kosher salt, more to taste; 8-10 cups water

Description

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

Ingredients

Scale

Leftover meat and bones from 10-15 pound turkey
3 large carrots, peeled and roughly chopped into 4–5 sections
3 stalks celery, rinsed and cut into large chunks
1 small yellow onion, cut into large chunks (you can quarter or slice)
3–4 cloves garlic, smashed
1 small bunch of fresh thyme
2 sprigs fresh rosemary
3 fresh sage leaves
2–3 bay leaves
1 teaspoon whole peppercorns
2 teaspoons kosher salt, more to taste
8–10 cups water

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Instructions

Place your meat, bones, and all the other ingredients in a 6-8 qt dutch oven (other other stock pot) and cover with water.
Bring to a boil on medium high heat.
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).
Taste and add additional salt, as needed, until reached desired flavor.
Strain and place broth in mason jar for storage or use to make soup.

Notes

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.