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