Name: Turkey Bone Broth
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 5 min
Cuisine: American
Ingredients: 1 (12-15 pound) turkey carcass, picked over; Turkey neck (if you have it); Giblets (if you have them); Leftover turkey drippings (if you have them); 1 onion, peeled and quartered; 4 cloves garlic, smashed; 2 large carrots, scrubbed or peeled, chopped into thirds; About 1/3 of a head of celery, leaves included; 1 large bunch of parsley, roughly torn or chopped; ½ bunch sage, roughly torn or chopped; 3-4 sprigs fresh rosemary; 5 sprigs thyme; 3 bay leaves; 8-10 whole peppercorns; About 4 quarts of water

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

Turkey bone broth is not only delicious but also incredibly easy to make. It’s the perfect way to use up leftover turkey bones, neck, and giblets. The slow simmering process extracts all the goodness from the turkey and vegetables, creating a flavorful and nourishing broth that’s rich in collagen, protein, and essential minerals. It’s a great way to elevate your holiday meals, adding depth and flavor to your favorite soups or gravies.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Broth:

1 (12-15 pound) turkey carcass, picked over
Turkey neck (if you have it)
Giblets (if you have them)
Leftover turkey drippings (if you have them)
1 onion, peeled and quartered
4 cloves garlic, smashed
2 large carrots, scrubbed or peeled, chopped into thirds
About 1/3 of a head of celery, leaves included
1 large bunch of parsley, roughly torn or chopped
½ bunch sage, roughly torn or chopped
3-4 sprigs fresh rosemary
5 sprigs thyme
3 bay leaves
8-10 whole peppercorns
About 4 quarts of water

Directions

Prepare the turkey bones: Place your turkey carcass into a large stock pot (at least 6-quart capacity). If you have the turkey neck and giblets, add them to the pot as well. You can also add any leftover turkey skin and drippings if you have them for extra flavor.
Add the vegetables and herbs: Add the onion, carrots, garlic, and celery to the pot. Chop off about a third of a head of celery (preferably the end with the leaves, but use what you have). Toss them into the pot along with the herbs—parsley, sage, rosemary, and thyme. Tear up the herbs a little to help release their flavors faster. Add the bay leaves and peppercorns.
Cover with water: Pour about 4 quarts of water into the pot, or enough to mostly submerge the turkey and vegetables (some parts can stick out a bit).
Bring to a boil and simmer: Bring the mixture to a rolling boil over high heat. Once it’s boiling, reduce the heat to just below medium, maintaining a gentle simmer. Let the broth simmer for about 2-4 hours. The longer it simmers, the richer the flavor. Stir occasionally and skim off any foam or scum that rises to the top. If the water level drops too much, add more water as needed.
Strain the broth: After 2-4 hours, check the broth. The turkey should be tender, and the flavors should have fully developed. If the stock is ready, pour it through a colander into a large bowl or pot to remove the bones and vegetables.
Cool and store: Let the broth cool for a few minutes. For easy fat removal, use a gravy fat separator or refrigerate the broth and skim off the fat once it’s cooled. Once cooled, transfer the broth into airtight containers (such as mason jars for refrigerating or quart-size ziplocks for freezing).
Store the broth: Store the broth in the refrigerator for up to 5 days or in the freezer for up to 3 months. This turkey broth is perfect as a base for soups, sauces, or gravies!

Servings and Timing

Servings: This recipe makes about 12-15 cups of broth.
Prep time: 5 minutes
Cook time: 4 hours
Total time: 4 hours 5 minutes

Variations

Vegetarian version: Omit the turkey bones and use vegetable scraps (like onion peels, carrot tops, etc.) to make a rich vegetable broth instead.
Spicy broth: Add a couple of dried chilies or a pinch of cayenne pepper for a bit of heat.
Use different herbs: Feel free to swap out some herbs to suit your taste—basil or thyme work well in place of sage, for example.

Storage/Reheating

Storage: Store leftover turkey bone broth in the fridge for up to 5 days. If freezing, use quart-sized bags or containers to store the broth. It will last in the freezer for up to 3 months.
Reheating: To reheat, simply bring the broth to a boil on the stovetop or microwave until hot. You may want to add a bit of water if the broth has thickened too much in the fridge or freezer.

FAQs

1. Can I use a slow cooker for this recipe?

Yes, you can make turkey bone broth in a slow cooker! Add all the ingredients to a large crockpot and cook on low for 10-12 hours. Strain and proceed with the rest of the recipe.

2. Can I use this broth in any recipe that calls for chicken broth?

Yes, turkey bone broth can be used in place of chicken broth in any recipe, adding a deeper, richer flavor.

3. How do I know when the broth is done?

The broth is ready when it has a rich, deep color, and the turkey bones are mostly stripped of meat. Taste it periodically to ensure the flavors are well-developed.

4. How do I store the broth in the freezer?

Pour the cooled broth into freezer-safe containers or quart-sized ziplock bags. Lay the bags flat in the freezer for easy storage and quick thawing. Be sure to leave a bit of room at the top of the container or bag for expansion when the broth freezes.

5. Can I make this broth without the turkey neck and giblets?

Yes, you can still make a great turkey stock with just the turkey carcass. The neck and giblets add extra flavor, but the broth will still be delicious without them.

6. Can I use a pressure cooker for this recipe?

Yes, you can make turkey broth in an Instant Pot or pressure cooker. Cook on high pressure for about 45 minutes, then allow the pressure to release naturally. Strain and proceed as usual.

7. Can I use chicken bones instead of turkey bones?

Yes, chicken bones work just as well! This recipe can easily be adapted to use chicken bones for a different but equally flavorful broth.

8. What can I do with leftover turkey meat after making the broth?

Once you’ve made the broth, any leftover turkey meat on the bones can be shredded and added to soups or salads.

9. Can I add vegetables directly to the broth instead of just using scraps?

Yes, you can add fresh vegetables to the pot for a more robust flavor. Just be sure to strain them out at the end if you prefer a clear broth.

10. How long does the broth stay good in the fridge?

Turkey bone broth will stay fresh in the fridge for up to 5 days. Be sure to store it in airtight containers to prevent spoilage.

Conclusion

Turkey Bone Broth is a flavorful, rich base that’s perfect for soups, stews, and gravies. With minimal effort, you can create a deep, savory broth that enhances any dish. It’s a great way to make use of your turkey leftovers and infuse your meals with all the goodness of slow-simmered turkey bones and fresh herbs. Whether you use it immediately or freeze it for later, this homemade broth will elevate your cooking to the next level!

Why You’ll Love This Recipe

Ingredients

For the Broth:

Directions

Servings and Timing

Variations

Storage/Reheating

FAQs

1. Can I use a slow cooker for this recipe?

2. Can I use this broth in any recipe that calls for chicken broth?

3. How do I know when the broth is done?

4. How do I store the broth in the freezer?

5. Can I make this broth without the turkey neck and giblets?

6. Can I use a pressure cooker for this recipe?

7. Can I use chicken bones instead of turkey bones?

8. What can I do with leftover turkey meat after making the broth?

9. Can I add vegetables directly to the broth instead of just using scraps?

10. How long does the broth stay good in the fridge?

Conclusion

Turkey Bone Broth

Ingredients

Instructions

Notes

Nutrition