Homemade Turkey Broth
For years, I was guilty of simply tossing out the leftover turkey carcass until one year when a friend asked if she could take them to make homemade turkey broth. I couldn’t believe I hadn’t thought of it before, and ever since that moment, I haven’t turned back. This incredibly simple method allows you to turn those leftovers into a versatile broth (you can use turkey broth interchangeably with chicken broth) that you can use in countless recipes. It’s a no-fuss way to elevate your family dishes.
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
Whole turkey Carcass – use the leftover carcass from your holiday feast or leftover turkey parts like wings and necks. These will be the foundation for your flavorful broth Vegetables – my favorites are onion, celery, carrots, and garlic Fresh herbs (optional) – adding fresh herbs, like parsley, thyme, or rosemary, adds additional depth of flavor. Peppercorns (optional) – whole peppercorns bring a mild heat to the broth
Step-by-Step Instructions
Tips for Success
Start with COLD water – this allows for a gradual release of flavors, resulting in a more flavorful broth. It will also make it easier to skim the fat and proteins off of the top of the broth. Do not boil! Maintain a gentle simmer for a clear, not cloudy, broth. And the longer you simmer, the more flavorful the broth will become. Add the vegetables towards the end to allow for the turkey flavor to shine through.
Storage
Transfer chilled homemade broth to airtight containers or mason jars and refrigerate for up to 5 days. To freeze: I recommend portioning off the broth so you can thaw only the amount needed. Pictured is this 1/2 cup tray. These 1 cup or 2 cup freezer trays are also great. Once frozen, transfer the broth cubes to a resealable freezer bag. Thaw in the fridge overnight. Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
