The Ultimate Guide to Homemade Turkey Bone Broth
Transform your leftover turkey carcass into a rich, flavorful bone broth, perfect for soups and more.
Equipment
- strainer
Ingredients
- 5-8 lbs cooked full turkey or chicken carcass, strips of meat, bones, etc
- 10 cups water enough to cover the bones completely
- 3 springs thyme bundled
- 3 sprigs rosemary bundled
- 3 sage leaves bundled
- 2 bay leaves
- 1 cup sea salt optional, leave out for sodium-free broth
Instructions
- Place the turkey carcass in a pot large enough to ensure it can be completely submerged in water. Add enough water to cover the bones completely, then add the bundled thyme, rosemary, sage, and bay leaves.
- Bring the water to a rolling boil, then cover and reduce the heat to maintain a medium-high simmer. Let the bone broth simmer for 2-4 hours, or until the broth attains a cloudy golden color. Taste the broth; then season with salt according to your preference, adding gradually and stirring until it dissolves completely.
- Use large tongs to remove and discard the turkey bones, excess meat, and herb bundles. At this point, you can choose to serve the broth as it is, or for a clearer broth, strain it to remove any remaining bits of herbs or meat.
- The bone broth can be enjoyed as a soup or used as a stock in other recipes. If canning, store in the refrigerator for up to one year or freeze for extended storage. Use refrigerated broth within one week.
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