Homemade turkey broth is delicious, nutritious and a great use of leftover turkey - bones and all! Many broth or stock recipes will tell you only to salt at the end. I find adding a small amount during cooking helps brighten the flavor without risk of an overly salty broth at the end.
Turkey broth is, of course, a great thing to make with the bones from the Thanksgiving turkey. If you have leftover meat to use, too, check out these recipes for leftover turkey.
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours, 15 minutes
Yield: About 8 cups Turkey Broth
- 4 lbs. turkey bones – fresh or leftover
- Turkey neck and/or back
- 2 onions
- 2 - 3 stalks celery
- 1 tsp. salt, plus more to taste
- 1 carrot (optional)
- 8 black peppercorns (optional)
- Put turkey bones in a large pot. Cover with cool water (8 to 10 cups) and bring just to a boil. Skim the surface of any foam or scum that develops. Reduce heat to maintain a simmer and cook until any raw meat is cooked through or the bones stop creating foam, about 30 minutes.
- Add onion, celery, salt, and carrot and peppercorns, if using. Simmer for 2 - 3 hours.
- Take off heat and let broth cool to room temperature. Remove and discard bones and large pieces of vegetables or meat. Strain remaining broth through a fine sieve. Discard any solids and chill or freeze broth until ready to use.