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How to Make Turkey Broth


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)


  1. 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.
  2. Add onion, celery, salt, and carrot and peppercorns, if using. Simmer for 2 - 3 hours.
  3. 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.

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