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 celery stalks 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 bunch fresh thyme
- 2 sprigs fresh rosemary
- 3 fresh sage leaves
- 2-3 bay leaves
- 2 teaspoons kosher salt more to taste
- 1 teaspoon whole peppercorns
- 8-10 cups water
Instructions
- Boil: Place your leftover meat and bones from 10-15 pound turkey, carrots, celery, onion, 3-4 cloves garlic, 1 bunch fresh thyme, 2 sprigs fresh rosemary, 3 fresh sage leaves, 2-3 bay leaves, 2 teaspoons kosher salt, and 1 teaspoon whole peppercorns in a 6-8 qt dutch oven (other other stock pot) and cover with 8-10 cups water. Bring to a boil on medium high heat.
- Simmer: 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).
- Adjust: Taste and add additional salt, as needed, until reached desired flavor.
- Strain + Serve: Remove the large pieces from the broth and pour the remaining through a fine mesh sieve to strain. Place broth in a 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.
Nutrition
Calories: 15kcal | Carbohydrates: 4g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 489mg | Potassium: 90mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3086IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 0.2mg
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