Turkey Broth
Homemade turkey broth turns leftover turkey bones, vegetables, and herbs into a savory base for soups and sauces. Freeze extra portions for another meal.
Servings: 8 servings
Equipment
Ingredients
- 1 turkey carcass or necks and wings
- 2 onions quartered
- 2 carrots chopped
- 2 ribs celery chopped
- 10 cups water
- handful fresh herbs thyme, parsley, sage
- 1 bay leaf
- 1 teaspoon black peppercorns
Instructions
- 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.
Notes
*Chicken bones were used to calculate nutrition. Serving size is about 1 cup.
Try adding a parmesan cheese rind, a spoonful of miso paste, or a spoonful of tomato paste to intensify the flavor of turkey broth.
Make sure the turkey bones are completely covered with water to simmer. Once strained, simmer broth without a lid on to release steam and concentrate the flavors.
Refrigerate cooled broth, then skim any fat off the surface.
Refrigerate turkey broth in an airtight container for up to 3 days. Freeze broth in zippered bags with the date labeled on the outside for up to 3 months.
Freeze broth in ice cube trays for a convenient way to add flavor to recipes.
Nutrition
Calories: 19kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 27mg | Potassium: 99mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2556IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg