How to Make Your Own Turkey Broth: A Farm Mom’s Guide
Thanksgiving is the season of turkey, and one of the best ways to make the most of your bird is to turn the leftover bones into rich, flavorful turkey broth. This homemade broth is a kitchen staple for soups, stews, and gravies, adding deep, savory flavor to every dish. Plus, it’s a wonderful way to use every part of your Thanksgiving turkey and reduce waste.
Here’s a simple, step-by-step guide to making your own turkey broth, straight from our farm kitchen.
What You’ll Need:
- Turkey carcass: The bones from your cooked turkey, including any leftover skin, wings, and neck.
- Vegetables: 2-3 carrots, 2-3 celery stalks, and 1-2 onions (cut into chunks, no need to peel).
- Herbs: A handful of fresh parsley, a sprig of thyme, and a bay leaf. Dried herbs work too if that’s what you have!
- Garlic: 2-3 cloves, lightly smashed.
- Water: Enough to fully submerge the turkey bones (about 12-16 cups).
- Optional add-ins: A teaspoon of whole peppercorns, leftover vegetable scraps like leek tops or mushroom stems, or a splash of apple cider vinegar to help extract nutrients from the bones.
Step-by-Step Instructions:
1. Prep Your Ingredients
After carving your turkey, save the carcass and any leftover bones. Break the larger bones into smaller pieces if needed, so they fit easily in your pot. There’s no need to remove every last bit of meat—it will add flavor to the broth.
Roughly chop your vegetables. Don’t worry about peeling the carrots or onions; their skins add extra nutrients and a warm golden hue to the broth.
2. Build the Broth Base
Place the turkey carcass in a large stockpot, slow cooker, or Instant Pot. Add the vegetables, herbs, garlic, and any optional ingredients you like. Pour in enough water to cover everything by about an inch.
3. Simmer Slowly
- On the stove: Bring the water to a gentle boil, then reduce the heat to low. Let the broth simmer for 4-6 hours, skimming off any foam that rises to the top.
- In a slow cooker: Set it on low and let the broth cook for 8-12 hours (or even overnight).
- In an Instant Pot: Cook on high pressure for 2 hours, then allow a natural release.
The longer you simmer, the richer and more flavorful your broth will become.
4. Strain the Broth
Once your broth has simmered to perfection, carefully strain it through a fine mesh sieve or cheesecloth into a large bowl. Discard the solids (the bones, vegetables, and herbs) and let the liquid cool slightly.
5. Cool and Store
Allow the broth to cool completely before transferring it to storage containers. You can:
- Refrigerate for up to 5 days.
- Freeze for longer storage in freezer-safe containers or silicone molds for easy portioning.
Pro Tips for Perfect Turkey Broth
- Don’t Skip the Fat: A layer of fat will rise to the top as the broth cools. You can skim it off for a leaner broth or leave it for added flavor and richness.
- Use Scraps: Save vegetable peels, herb stems, and other kitchen scraps in the freezer to toss into your broth.
- Season Later: Avoid adding salt during cooking. Instead, season your broth when you use it in recipes.
- Make It Gel: If your broth turns gelatinous when cooled, congratulations! That’s a sign of high-quality collagen extracted from the bones.
Uses for Turkey Broth
- A base for hearty soups like turkey noodle or vegetable stew.
- Adding depth to risottos and gravies.
- Cooking grains like rice or quinoa for extra flavor.
- Sipping on its own as a cozy, nourishing drink.
Making turkey broth is as satisfying as it is simple. It’s a way to honor the bird that graced your Thanksgiving table and fill your pantry with homemade goodness. Once you’ve tasted the richness of broth made from scratch, you’ll never go back to store-bought!
From our farm kitchen to yours—happy cooking!
