Description
This Turkey Bone Broth recipe transforms turkey carcass and leftover parts into a rich, flavorful stock perfect for soups, gravies, and more. Slow simmered with fresh vegetables and herbs, it yields a nourishing broth packed with deep savory notes and comfort.
Ingredients
Scale
Turkey & Stock Base
- 1 12-15 pound turkey carcass, picked over
- Turkey neck (optional)
- Giblets (optional)
- Leftover turkey drippings (optional)
Vegetables
- 1 onion, peeled and quartered
- 4 cloves garlic, smashed
- 2 large carrots, scrubbed or peeled, chopped into thirds
- About 1/3 head of celery with leaves, chopped into several short stalks
Herbs & Spices
- 1 large bunch parsley, roughly torn or chopped
- 1/2 bunch sage, roughly torn or chopped
- 3-4 sprigs fresh rosemary
- 5 sprigs thyme
- 3 bay leaves
- 8-10 whole peppercorns
Liquids
- About 4 quarts water (enough to mostly cover ingredients)
Instructions
- Prepare Ingredients. Place the turkey carcass into a large stock pot (at least 6 quarts). Add turkey neck, giblets, skin, and any leftover drippings if available. Don’t worry if you don’t have all these parts; the stock will still be flavorful with just the carcass.
- Add Vegetables. Add the peeled and quartered onion, smashed garlic cloves, chopped carrots, and celery stalks including leaves to the pot.
- Add Herbs. Add parsley, sage, rosemary, and thyme, roughly tearing the herbs to help release their flavors faster.
- Add Spices. Drop in the bay leaves and whole peppercorns to the pot for added depth.
- Add Water. Pour in about 4 quarts of water or enough to mostly submerge the ingredients in the pot.
- Bring to Boil. Heat the pot over high heat until it comes to a rolling boil.
- Simmer. Reduce heat to just below medium to maintain a low simmer with gentle bubbles. Let simmer for 2 to 4 hours, skimming foam or scum from the surface as needed. Add more water during simmering if it evaporates too quickly so bones remain mostly submerged.
- Strain the Stock. Pour the broth through a colander into a large bowl, catching bones and vegetables.
- Remove Fat. Use a gravy fat separator or chill the stock to let fat solidify and skim it off for a clearer broth.
- Cool and Store. Let the stock cool before transferring to airtight containers. Store in the refrigerator for up to 5 days or freeze for up to 3 months.
- Use the Stock. Use this turkey bone broth as a base for soups, stews, sauces, or any recipe calling for chicken broth.
Notes
- You can omit neck, giblets, or drippings if unavailable; the broth will still be flavorful.
- Simmering longer (up to 4 hours) yields a richer, more concentrated stock.
- Skimming foam during simmering keeps the broth clear and tasting clean.
- Add water as needed to keep bones submerged during cooking.
- Fat can be removed easily by chilling or using a fat separator for a leaner broth.
- Store broth in mason jars for refrigeration or freezer-safe bags for freezing.
