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Turkey Broth

A flavorful golden elixir made from leftover turkey bones, perfect for soups, sauces, or sipping.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Soup
Cuisine: American
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds leftover turkey bones
  • 2 medium carrots roughly chopped
  • 1 large onion quartered
  • 2 celery stalks roughly chopped
  • 4 cloves garlic smashed
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • a handful fresh parsley optional
  • about 12 cups water enough to cover the ingredients

Equipment

  • Large stockpot
  • Strainer or colander
  • Cutting board
  • Knife
  • Measuring cups
  • Stirring spoon

Method
 

  1. Gather all your ingredients and equipment.
  2. Roughly chop the carrots, onion, and celery.
  3. Add the turkey bones, chopped vegetables, garlic, bay leaves, and peppercorns to a large stockpot.
  4. Pour enough water to cover the ingredients, about 12 cups.
  5. Turn the heat to high and bring the pot to a boil.
  6. Once boiling, reduce the heat to low and let it simmer uncovered for 4 hours.
  7. Occasionally skim off any foam that forms on the surface.
  8. After 4 hours, remove the pot from heat and strain the broth through a colander or strainer.

Notes

For an even richer flavor, roast the turkey bones and vegetables in the oven before adding them to the pot.