If you’re looking for a soul-soothing, deeply nourishing recipe to warm your kitchen and your heart, this Homemade Turkey Bone Broth Recipe is an absolute game changer. Made from the humble turkey carcass after your holiday feast, this broth is packed with rich flavor and incredible health benefits. Slow-simmered with fresh herbs and vegetables, it extracts every ounce of goodness from the bones, resulting in a broth that’s silky, robust, and utterly comforting. Whether you sip it straight, use it as a soup base, or add it to your favorite recipes, this homemade broth elevates your cooking and provides a delightful taste of home.
Ingredients You’ll Need
Simple ingredients often make the biggest impact, and that’s exactly what you’ll find here. Each addition plays an essential role in building layers of flavor, giving your broth its wonderful depth and inviting aroma.
- Turkey carcass (12-15 pounds): The star of the show, packed with bones and bits that release rich collagen.
- Turkey neck (optional): Adds more body and flavor, but not mandatory if you don’t have it on hand.
- Giblets (optional): Boosts richness and complexity, but your broth will still shine without them.
- Leftover turkey drippings (optional): Intensifies the savory notes for an even more delicious broth.
- Onion (1, peeled and quartered): Brings a natural sweetness and aromatic warmth.
- Garlic cloves (4, smashed): Adds subtle pungency and depth of flavor.
- Carrots (2 large, chopped): Sweetness and color that brighten the broth beautifully.
- Celery (about 1/3 head with leaves): Provides a gentle herbaceous backbone.
- Parsley (1 large bunch, roughly torn): Freshness and a lovely pop of green to the broth’s character.
- Sage (1/2 bunch, torn): Earthy, piney notes that complement turkey perfectly.
- Rosemary (3-4 sprigs): Woody fragrance that infuses the broth subtly but memorably.
- Thyme (5 sprigs): Adds complexity and a slight minty edge.
- Bay leaves (3): Classic aromatics that deepen flavor layers.
- Whole peppercorns (8-10): Gentle heat and spice balance out the flavors.
- Water (about 4 quarts): The base that extracts and carries all the deliciousness.
How to Make Homemade Turkey Bone Broth Recipe
Step 1: Gather and Prepare Your Turkey Base
Start by placing your turkey carcass into the largest stockpot you have—ideally at least 6-quart capacity—to ensure everything fits comfortably. Add in the turkey neck, giblets, and leftover drippings if you happen to have them; don’t worry if not, the carcass alone is powerhouse enough for a luscious broth. This step sets the foundation for your broth’s rich flavor.
Step 2: Introduce Fresh Vegetables
Next, toss in your onion, carrots, and smashed garlic cloves. Chop about a third of your celery stalks, ideally the leafy end, and add those too. These veggies infuse the broth with natural sweetness, depth, and vibrant color, making every spoonful taste bright and soulful.
Step 3: Add the Fresh Herbs
Bring in your green friends: a large bunch of parsley, half a bunch of sage, rosemary sprigs, and thyme. Give the herbs a gentle tear before adding them to release their oils and fragrance. These fresh herbs are the secret to that irresistible aroma that fills your kitchen and lingers in every sip.
Step 4: Season the Broth
Bay leaves and whole peppercorns are your turn now. Tuck them in for subtle warmth and a nuanced, herbal edge that makes this broth extra special without competing with the main flavors.
Step 5: Fill With Water and Simmer
Pour in about 4 quarts of water—just enough to mostly submerge your ingredients. Bring everything up to a rolling boil over high heat. Once boiling, reduce to a gentle simmer to coax out all the flavors slowly. The simmering keeps bubbles gentle, so the broth stays clear and rich. Simmer anywhere from 2 to 4 hours, depending on how concentrated and rich you want your broth.
Step 6: Skim and Adjust
During the simmer, keep an eye out for foam or scum that rises to the surface; gently skim this off to keep your broth pristine. If the water level drops and bones peek out, just add a little more water and bring back to simmer. This attention ensures a clean and flavorful result.
Step 7: Strain and Cool
When your broth is as rich as you like it, pour it through a colander into large bowls or containers, leaving behind bones and veggies. Then, use a fat separator or let it cool in the fridge so the fat rises to the top and can be scooped off easily. This keeps your broth light without sacrificing any of the goodness.
Step 8: Store and Enjoy
Finally, transfer your beautiful broth into airtight containers like mason jars or freezer bags. It’s now ready to enhance soups, stews, risottos, or simply to sip on its own for a delicious, nourishing treat.
How to Serve Homemade Turkey Bone Broth Recipe
Garnishes
Finishing touches make all the difference. A sprinkle of fresh chopped parsley or a few cracked black peppercorns can brighten the bowl. For a cozy meal, add diced cooked turkey or a handful of cooked noodles. A squeeze of lemon zest or a drizzle of good olive oil adds a wonderful lift and shine to your broth experience.
Side Dishes
This broth pairs beautifully with simple, comforting sides. Try some crusty bread for dipping or savory biscuits fresh from the oven. A light salad or roasted root vegetables complement the warm flavors and make for a balanced, inviting meal.
Creative Ways to Present
Think beyond the bowl! Pour your broth into small espresso cups or shot glasses for a nourishing warm-up at parties or gatherings. Use it as a base for a delicate risotto, or freeze it into ice cubes for quick flavor bursts added to sauces and sautés later on.
Make Ahead and Storage
Storing Leftovers
Homemade turkey bone broth keeps wonderfully in the refrigerator for up to five days when stored in airtight containers. Just be sure to cool it completely before sealing to maintain freshness and flavor at their best.
Freezing
Got more broth than you can use in a week? No problem! Freeze it in quart-sized freezer bags or mason jars to enjoy up to three months down the road. Remember to leave a little space at the top for expansion as it freezes.
Reheating
Reheating is simple and quick: warm your broth on the stove over medium heat until steaming hot. Avoid boiling aggressively as it can affect flavor and texture. If frozen, thaw it overnight in the fridge before reheating for best results.
FAQs
Can I make this broth without the turkey neck and giblets?
Absolutely! While the neck and giblets add extra richness, the turkey carcass alone provides plenty of flavor, so you’ll still get a wonderfully tasty broth without them.
How long should I simmer the broth?
Simmering between 2 to 4 hours works beautifully. Two hours yields a lighter broth, while four hours extracts more collagen and depth for a richer, more gelatinous result.
Do I really need to skim the foam off the broth?
Skimming helps keep your broth clear and free of any off-flavors or impurities, leading to a cleaner taste and more appealing appearance, so it’s worth the few minutes it takes.
Can I use this broth as a substitute for chicken broth?
Yes! This Homemade Turkey Bone Broth Recipe makes an excellent substitute in any recipe calling for chicken broth, offering a deeper, richer flavor that enhances your dishes beautifully.
Is there a way to reduce the fat content after cooking?
Definitely. Using a fat separator or chilling the broth to solidify the fat layer allows easy removal. You can also skim fat off the surface with a spoon after refrigerating—it’s a handy trick for a lighter broth.
Final Thoughts
There’s something truly special about making your own broth from scratch, especially this Homemade Turkey Bone Broth Recipe that transforms simple leftovers into liquid gold. It’s nourishing, versatile, and so comforting, perfect for cozy days or as a flavorful base for countless meals. I encourage you to give it a try—you’ll be amazed how a few humble ingredients and some time can create something so delicious and wholesome. Happy cooking!
Print
Homemade Turkey Bone Broth Recipe
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 5 minutes
- Yield: About 12 cups (12 servings)
- Category: Soup Stock/Broth
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This wholesome Turkey Bone Broth recipe transforms leftover turkey carcass and vegetables into a rich, flavorful stock perfect for soups and other dishes. Simmered slowly with aromatic herbs and vegetables, this broth captures deep savory flavors and provides a nutritious base for warming meals.
Ingredients
Main Ingredients
- 1 12-15 pound turkey carcass, picked over
- Turkey neck (optional)
- Giblets (optional)
- Leftover turkey drippings (optional)
Vegetables
- 1 onion, peeled and quartered
- 4 cloves garlic, smashed
- 2 large carrots, scrubbed or peeled and chopped into thirds
- About 1/3 head celery, leaves included, chopped
Herbs & Spices
- 1 large bunch parsley, roughly torn or chopped
- 1/2 bunch sage, roughly torn or chopped
- 3–4 sprigs fresh rosemary
- 5 sprigs thyme
- 3 bay leaves
- 8–10 whole peppercorns
Liquids
- About 4 quarts water
Instructions
- Prepare Ingredients: Place the turkey carcass into a very large stock pot (minimum 6-quart capacity). Add the turkey neck, giblets, any skin, and leftover turkey drippings if available. These add flavor but are optional.
- Add Vegetables: Add the peeled and quartered onion, smashed garlic cloves, chopped carrots, and celery pieces including leaves to the pot.
- Add Fresh Herbs: Add the parsley, sage, rosemary sprigs, and thyme sprigs. Tear them slightly to help release their flavors into the broth.
- Add Spices: Add the bay leaves and whole peppercorns to the pot.
- Add Water: Pour in about 4 quarts of water, or enough to mostly submerge all ingredients in the pot.
- Bring to Boil: Heat over high until the water reaches a rolling boil. Then reduce heat to just below medium to maintain a low simmer with gentle bubbles.
- Simmer Stock: Let the broth simmer gently for 2 to 4 hours, checking occasionally. Skim off any foam or scum that forms on top. Add more water if evaporation causes bones to be exposed.
- Strain Broth: Pour the broth through a colander into a large bowl or separate containers, removing all solids like bones and vegetables.
- Remove Fat: Use a fat separator to discard fat from the top, or let the broth cool and skim fat with a spoon.
- Cool and Store: Let the broth cool fully before transferring it to airtight containers such as mason jars or freezer bags. Store in the fridge for up to 5 days or freeze for up to 3 months.
- Use Broth: Use this rich turkey bone broth as a base for soups, stews, sauces, or any recipe that calls for chicken or turkey stock.
Notes
- The simmering time affects richness: 2 hours for a lighter broth and 4 hours for a richer, more concentrated flavor.
- Skimming the foam during simmering keeps the broth clear and clean tasting.
- Adding water during cooking prevents bones from drying out or sticking to the pot.
- Fat can be easily separated with a fat separator or by chilling and skimming.
- Store broth in airtight containers to maintain freshness and prevent absorption of odors.
- Leftover carcass and drippings add great flavor but are optional if unavailable.
