Turkey Broth
Transform your holiday leftovers into liquid gold with this rich and comforting Turkey Broth recipe! Made by simmering a leftover turkey carcass with hearty vegetables like carrots, celery, and onion, along with fragrant herbs such as thyme and parsley, this broth is infused with soul-warming flavor. Enhanced by whole garlic cloves, peppercorns, and a touch of salt, the slow, four-hour simmering process ensures a deep, savory taste that’s perfect as a base for soups, stews, or gravy. Not only is this recipe a great way to minimize food waste, but it also freezes beautifully, allowing you to enjoy its velvety goodness long after the holidays. Whether you're prepping for cozy winter nights or stocking up your freezer with homemade essentials, this turkey broth is the perfect recipe for any home cook.
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Recipe Information
Ingredients
- 1 whole Turkey carcass or leftover turkey bones
- 2 medium Carrots
- 2 whole Celery stalks
- 1 large Onion
- 4 whole Garlic cloves
- 10 sprigs Fresh parsley
- 6 sprigs Fresh thyme
- 2 whole Bay leaves
- 10 whole Black peppercorns
- 1 teaspoon Salt
- 16 cups Cold water
Instructions
1. If using a leftover turkey carcass, remove any large pieces of meat to save for other dishes. Break down the carcass into smaller pieces if necessary to fit into your pot.
2. Roughly chop the carrots, celery, and onion into chunks. No need to peel them, as they’ll be strained out later.
3. In a large stockpot, add the turkey carcass or bones, chopped vegetables, garlic cloves, parsley, thyme, bay leaves, and peppercorns.
4. Pour in 16 cups of cold water, or enough to completely cover the ingredients in the pot. Add 1 teaspoon of salt.
5. Place the pot over medium-high heat and bring the stock to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 4 hours. Skim off any foam or impurities that rise to the surface during the first hour of cooking.
6. After 4 hours, taste the broth and adjust the seasoning, adding more salt if needed.
7. Remove the pot from heat and carefully strain the broth through a fine-mesh sieve into a large bowl. Discard the solids.
8. Allow the broth to cool to room temperature, then refrigerate for several hours or overnight. Skim off any solidified fat from the surface once chilled.
9. Store the broth in airtight containers in the refrigerator for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
4697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.3 g | 271% | |
| Saturated Fat | 60.2 g | 301% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1800 mg | 600% | |
| Sodium | 4775 mg | 208% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 17.4 g | ||
| Protein | 606.3 g | 1213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 812 mg | 62% | |
| Iron | 47.8 mg | 266% | |
| Potassium | 5680 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
