How to Make Turkey Broth
User Reviews
5
How to Make Turkey Broth
Description
How to Make Turkey Broth begins with placing a cut-up roasted turkey carcass in a large stockpot or Dutch oven with cold water to cover. Heating brings it to a boil before lowering to a gentle simmer while skimming off foam to keep the broth clear. Onion, carrot, celery, and salt are added, along with a sachet of fresh parsley stems, thyme, garlic cloves, bay leaf, and whole black peppercorns to impart flavor.
Simmering continues at a low heat for one to four hours, allowing the turkey and aromatics to release depth into the broth without clouding it. Once done, the liquid is strained through fine mesh or cheesecloth to remove solids, then refrigerated overnight to let fat solidify on top for easy removal. Removing excess fat yields a cleaner, lighter broth.
The resulting broth is versatile for various culinary uses and can be stored in the refrigerator for up to four days or frozen in portions for up to three months. Using cold water at the start and proper skimming keep the broth clear. Cutting the carcass into smaller pieces helps it fit and release flavor efficiently. Some cooks prefer fresh vegetables over scraps for taste clarity.
Ingredients
- 1 turkey carcass cut into pieces (see note 1 & 2, roasted
- water about 12 cups (see note 3, cold
- 1 medium onion peeled and halved
- 1 large carrot peeled and coarsely chopped (see note 4)
- 1 celery coarsely chopped, rib
- 1 tablespoon salt
Sachet (see note 5):
- 6 parsley fresh stems
- 1 prig thyme fresh
- 2 cloves garlic
- 1 bay leaf
- 1 teaspoon black peppercorns whole
Instructions
- To a Dutch oven or large stock pot, add turkey carcass and enough cold water to cover it (see note 2).
- Over medium-high heat, bring to a boil. Immediately reduce heat to low and skim the foam off the top.
- To the pot add onion, carrot, celery, and salt. If desired, tie parsley stems, thyme, garlic, bay leaf, and peppercorns to make a sachet or add loosely to the pot (see note 5).
- Simmer gently (bubbles should barely break the surface at irregular intervals) until the turkey has released its flavor, at least 1 hour or up to 4 hours. The longer the broth simmers, the more flavor it will have.
- Strain the broth through a fine-mesh strainer or cheesecloth. Place in a large bowl and chill covered overnight in the refrigerator.
- The next day, scrape off the accumulated fat from the top of the stock and discard. Divide the broth into freezer-safe containers (leaving at least 1/2-inch for expansion), label, and freeze. Or, refrigerate and use within 4 days.
Notes
- Use the whole turkey carcass, cut into pieces to fit the pot easily.
- Start with cold water to keep the broth clear and encourage flavor extraction.
- Organ meats like heart and gizzard may be added; discard or reserve liver separately.
- Use fresh vegetables peeled and coarsely chopped for better broth flavor rather than vegetable scraps.
- The herb sachet tied in cheesecloth aids easy removal; alternatively, add herbs loosely to strain out later.
- Store broth in the refrigerator up to 4 days or freeze in containers with headspace for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cups
Amount Per Serving
Calories 13 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 13kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 884mg | 37% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1589IU | 32% |
| Vitamin C | 3mg | 3% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
