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
Scale
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.
