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How to Make Turkey Broth
5 from 78 votes

How to Make Turkey Broth

This Turkey Broth uses a roasted turkey carcass simmered gently with aromatic vegetables and herbs to extract rich, savory flavors. The slow simmering produces a clear, flavorful broth that can be used as a base for soups, stews, or sauces. After cooking, the broth is strained and chilled to remove fat, then stored refrigerated or frozen for later use.

Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
Servings: 8 cups
Calories: 13 kcal
Course: Soup
Cuisine: French

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

    Cup of Yum
  1. To a Dutch oven or large stock pot, add turkey carcass and enough cold water to cover it (see note 2).
  2. Over medium-high heat, bring to a boil. Immediately reduce heat to low and skim the foam off the top.
  3. 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).
  4. 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.
  5. Strain the broth through a fine-mesh strainer or cheesecloth. Place in a large bowl and chill covered overnight in the refrigerator.
  6. 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

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%)

Nutrition Facts

Serving: 8 cups

Amount Per Serving

Calories 13

% 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.