Homemade Turkey Broth is a tasty way to use up every part of that leftover holiday turkey carcass!
This easy bone broth recipe is quick to prep. It’s made with leftover turkey bones, vegetables, and a few herbs and spices that are simmered together to create a rich and savory flavor. And this turkey broth is low carb, so it’s the perfect way to add extra flavor to all kinds of low carb recipes! Turn this broth into a delicious soup or sub in place of chicken broth in your favorite recipes.
Homemade Turkey Broth
© Easy Low Carb.com
PIN IT to your SOUPS Board for later!
Follow Easy Low Carb on Pinterest for More Great Low Carb Ideas!
Best Broth Recipe
- Use this versatile turkey broth recipe to add extra flavor to all kinds of low-carb recipes!
- Make this foolproof recipe with some savory veggies, fresh herbs, and a few black peppercorns.
- Enjoy the full-bodied flavor of this homemade turkey broth as a soothing hot drink or used to cook rice or pasta. It also can be used in place of the chicken broth in recipes like this delicious chicken zoodle soup!
Broth or Stock?
These terms are often used interchangeably, and in most recipes, they can be used interchangeably as well. But the main difference is how they are made. Stock is made by simmering just the leftover turkey carcass to create a rich flavor while broth is made by simmering bones and veggies.
Whether using turkey stock or turkey broth, this cauliflower mushroom risotto is a must-try!
Ingredients & Variations
TURKEY – Extract all the rich flavor from the turkey, including the neck and wings with this super easy method! If the entire carcass doesn’t fit into the pot or slow cooker, it’s okay to break the carcass down. Leave the skins on for more flavor! Use this recipe for any poultry carcass; chicken, duck, even Cornish game hens!
VEGETABLES AND HERBS – The best veggies for a rich and delicious homemade broth are onions, carrots, and celery. Leeks and turnips are good substitutes for the onions and carrots if they aren’t available.
Fresh herbs are always better than dried, but if fresh isn’t available, use a ratio of one teaspoon of dried to one tablespoon of fresh.
How to Make Turkey Broth
This savory easy recipe takes minutes to prep and simmers for over an hour for a rich and delicious flavor.
- Brown chicken pieces in a large Dutch oven.
- Add remaining ingredients, cover and simmer.
- Strain then continue to simmer, skimming off the fat.
- Add a parmesan cheese rind, a spoonful of miso paste, or a spoonful of tomato paste to intensify the turkey broth flavor.
- For the first simmer, make sure the bones are fully submerged and the pot is covered, and on the second simmer, leaving the lid off releases steam which helps concentrate the flavors.
- Refrigerate cooled broth overnight. Any remaining fat will solidify on the surface and can be scooped off the top quickly and easily.
Time Saving Tips
Keep turkey broth in a covered container in the refrigerator for up to 3 days. Freeze turkey broth in zippered bags with the date labeled on the outside for up to 3 months.
PRO TIP: Freeze broth in ice cube trays and then pop on out to add extra flavor to a stir fry or a vegetable dish!
Use Turkey Broth In These Recipes!
- Low Carb Chicken Soup With Lemon – so flavorful!
- Italian Sausage Soup – easy to make.
- Chicken Cauliflower Rice Soup – delicious low carb soup.
- Low Carb Cauliflower Soup – a creamy soup!
- 1 turkey carcass or necks and wings
- 2 onions quartered
- 2 carrots chopped
- 2 celery stalks chopped
- 10 cups water
- handful fresh herbs thyme, parsley, sage
- 1 bay leaf
- 1 teaspoon black peppercorns
- If using turkey necks and wings, brown pieces over medium heat in large stock pot (or broil in the oven) until golden. If using a leftover turkey carcass, just place in stock pot.
- Add remaining ingredients to a large stockpot. Cover and simmer for 45 minutes to 1 hour on the stove.
- Strain the broth through a fine mesh strainer to remove all turkey and vegetables. Return broth to the pot and simmer an additional 30-45 minutes to reduce, skim off any fat.
- Cool broth and store in an airtight jar or container, then refrigerate for up to 3 days.