How to Make Turkey Broth

After the feast, turn the leftover turkey carcass into a rich, flavorful broth using some simple vegetables and herbs. You’ll have about 2 quarts of homemade turkey broth, perfect for freezing or making soup.

Even if I’m a guest at Thanksgiving dinner, I secretly hope someone offers me the leftover carcass just so that I can make this broth. Yep, I’m that person toting the bones home. Not sad about it at all.

And why not when you can eke every last bit of flavor from the Thanksgiving bird? Turkey broth makes amazing soups, like leftover turkey noodle soup, but can also be used in place of chicken broth in all your favorite recipes.

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

• Turkey carcass: Bones and all. To help the turkey fit in a pot, cut it into 4 or 5 pieces with kitchen shears or a knife.
• Organ meats: The heart and gizzard can be added to the broth if desired, but the liver should be discarded or reserved for another purpose.
• Cold water: Always start with cold water. This helps keep the broth clear, not cloudy. The amount of water used and the length of simmering time will determine the intensity of the broth.
• Vegetables: Some cooks save old vegetable trimmings to add to their broth. I prefer to start with new, fresh vegetables because I think the broth will taste better. So yes, we peel the carrots, and save your vegetable scraps for composting!
• Herbs and spices: A sachet is a fancy term for parsley stems, thyme, bay leaves, peppercorns, and optionally, garlic or cloves, tied up in a piece of cheesecloth with twine. You could also use a tea ball or loose-leaf tea bag to hold them. It makes it easier to pull these small ingredients out of the broth later. Or, you can just add everything straight to the pot since you strain the broth at the end.

Step-by-step instructions

1. To a Dutch oven or large stock pot, add turkey carcass and enough cold water to cover it (see note 2). Over medium-high heat, bring to a boil. Immediately reduce heat to low and skim the foam off the top.

2. To the pot add onion, carrot, celery, and salt. If desired, tie parsley stems, thyme, garlic, bay leaf, and peppercorns to make a sachet or add loosely to the pot. Simmer gently (bubbles should barely break the surface at irregular intervals) until the turkey has released its flavor, at least 1 hour or up to 4 hours. The longer the broth simmers, the more flavor it will have.

3. Strain the broth through a fine-mesh strainer or cheesecloth. Place in a large bowl and chill covered overnight in the refrigerator.

4. The next day, scrape off the accumulated fat from the top of the stock and discard. Divide the broth into freezer-safe containers (leaving at least 1/2-inch for expansion), label, and freeze. Or, refrigerate and use within 4 days.

Recipe tips and variations

• Yield: This recipe makes about 8 cups (2 quarts) of turkey broth.
• Storage: Store turkey broth in the refrigerator and use within 4 days.
• Freezer: Divide the broth into freezer-safe containers (I like to use 16-ounce glass jars) and leave 1/2-inch head space for expansion. Label and date, then freeze for up to 3 months. Thaw overnight in the refrigerator.
• Turkey stock vs. broth: Technically, stock is made with just bones, while broth is made with bones and meat.

More delicious soups to try

Soup and Stew Recipes

Leftover Turkey Noodle Soup

Soup and Stew Recipes

Slow Cooker White Turkey Chili

Soup and Stew Recipes

Chicken Noodle Soup

Soup and Stew Recipes

Slow Cooker Chicken Tortellini Soup

How to Make Turkey Broth

By Meggan Hill

After the feast, turn the leftover turkey carcass into a rich, flavorful broth using some simple vegetables and herbs. You'll have about 2 quarts of homemade turkey broth, perfect for freezing or making soup.

Prep Time 10 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings 8 cups

Course Pantry, Soup

Cuisine French

Calories 13

4.96 from 22 votes

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 1 roasted turkey carcass cut into pieces (see note 1 & 2)
• ▢ Cold water about 12 cups (see note 3)
• ▢ 1 medium onion peeled and halved
• ▢ 1 large carrot peeled and coarsely chopped (see note 4)
• ▢ 1 celery rib coarsely chopped
• ▢ 1 tablespoon salt

Sachet (see note 5):

• ▢ 6 fresh parsley stems
• ▢ 1 sprig fresh thyme
• ▢ 2 cloves garlic
• ▢ 1 bay leaf
• ▢ 1 teaspoon whole black peppercorns

Instructions 

• To a Dutch oven or large stock pot, add turkey carcass and enough cold water to cover it (see note 2).
• Over medium-high heat, bring to a boil. Immediately reduce heat to low and skim the foam off the top.
• To the pot add onion, carrot, celery, and salt. If desired, tie parsley stems, thyme, garlic, bay leaf, and peppercorns to make a sachet or add loosely to the pot (see note 5).
• Simmer gently (bubbles should barely break the surface at irregular intervals) until the turkey has released its flavor, at least 1 hour or up to 4 hours. The longer the broth simmers, the more flavor it will have.
• Strain the broth through a fine-mesh strainer or cheesecloth. Place in a large bowl and chill covered overnight in the refrigerator.
• The next day, scrape off the accumulated fat from the top of the stock and discard. Divide the broth into freezer-safe containers (leaving at least 1/2-inch for expansion), label, and freeze. Or, refrigerate and use within 4 days.

Recipe Video

Notes

1. Turkey carcass: Bones and all. To help the turkey fit in a pot, cut it into 4 or 5 pieces with kitchen shears or a knife.
2. Organ meats: The heart and gizzard can be added to the broth if desired, but the liver should be discarded or reserved for another purpose.
3. Cold water: Always start with cold water. This helps keep the broth clear, not cloudy. The amount of water used and the length of simmering time will determine the intensity of the broth.
4. Vegetables: Some cooks save old vegetable trimmings to add to their broth. I prefer to start with new, fresh vegetables because I think the broth will taste better. So yes, we peel the carrots, and save your vegetable scraps for composting!
5. Herbs and spices: A sachet is a fancy term for parsley stems, thyme, bay leaves, peppercorns, and optionally, garlic or cloves, tied up in a piece of cheesecloth with twine. You could also use a tea ball or loose leaf tea bag to hold them. It makes it easier to pull these small ingredients out of the broth later. Or, you can just add everything straight to the pot since you strain the broth at the end.
6. Yield: This recipe makes about 8 cups (2 quarts) turkey broth.
7. Storage: Store turkey broth in the refrigerator and use within 4 days.
8. Freezer: Divide the broth into freezer-safe containers (I like to use 16-ounce glass jars) and leave 1/2-inch head space for expansion. Label and date, then freeze for up to 3 months. Thaw overnight in the refrigerator.

Nutrition

Serving: 1cupCalories: 13kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 884mgPotassium: 69mgFiber: 1gSugar: 1gVitamin A: 1589IUVitamin C: 3mgCalcium: 12mgIron: 1mg

Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill

Meggan Hill

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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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