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Turkey Broth

Rich homemade turkey broth made by simmering a leftover turkey carcass with aromatic vegetables and herbs for 8 hours, resulting in a flavorful, collagen-rich base for soups, sauces, and stews.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 cups
Course: Base/Stock
Cuisine: American
Calories: 35
Ingredients Equipment Method Notes

Ingredients
  

Main
  • Turkey carcass broken into pieces (from 1 whole roasted turkey)
  • 16 cups water
  • 2 medium yellow onions halved with skin on
  • 3 medium carrots cut into 3-inch chunks
  • 3 celery stalks cut into 3-inch pieces
  • 4 sprigs fresh thyme
  • 5 sprigs fresh parsley
  • 2 bay leaves
  • 1 tablespoon black peppercorns
  • 1 teaspoon sea salt plus more to taste
  • 4 garlic cloves crushed

Equipment

  • Large stockpot or Dutch oven (at least 12 quarts)
  • Sharp chef's knife
  • Cutting board
  • Fine-mesh strainer or cheesecloth
  • Large bowl for straining
  • Wooden spoon
  • Measuring cups and spoons
  • Skimmer or slotted spoon

Method
 

  1. Break the roasted turkey carcass into 4 to 6 large pieces, discarding excess fat and skin.
  2. Place the turkey pieces in a large stockpot and cover with 16 cups of cold water.
  3. Bring to a rolling boil over high heat (about 20 to 25 minutes), then skim off foam from the surface for the first 5 minutes.
  4. Reduce heat to low to maintain a bare simmer, then add halved onions, crushed garlic, bay leaves, peppercorns, and 1 teaspoon of salt.
  5. Simmer gently, uncovered, for 4 hours without stirring.
  6. Add carrots, celery, thyme sprigs, and parsley sprigs; stir gently to combine.
  7. Continue simmering gently, uncovered, for an additional 4 hours.
  8. Strain the broth through a fine-mesh strainer lined with cheesecloth into a large bowl, discarding solids.
  9. Let the broth cool to room temperature for 2 to 3 hours, then refrigerate or freeze.
  10. Taste the cooled broth and adjust seasoning with additional salt if needed.

Notes

Refrigerate broth in an airtight container for up to 5 days or freeze for up to 3 months.