One of my favorite post-holiday traditions is transforming what many might discard—the turkey carcass, giblets, and those deliciously caramelized fruits, veggies, and herbs that serve as the “rack” for my roasted turkey—into a rich, flavorful, and nutrient-packed turkey broth. It’s a simple, satisfying process that reduces waste and saves me significant money at the grocery store. Why buy broth when you can have 15 quarts of homemade liquid gold in your freezer?
This homemade turkey broth recipe is a family staple, and once you try it, you’ll wonder how you ever lived without it. Pair it with my recent post on Giada De Laurentiis’s turkey with herbes de Provence and citrus for the perfect foundation of flavor.
Why Make Turkey Broth?
The beauty of turkey broth lies in its versatility. It’s not just a base for soups; it’s a flavor powerhouse for gravies, stews, risottos, and more. Plus, making broth from your turkey leftovers is:
- Cost-Effective: Store-bought broth can get pricey, especially for high-quality options. Making your own can save you a significant amount over time.
- Healthier: Homemade broth is free of preservatives, excessive sodium, and artificial flavors. You control the ingredients.
- Sustainable: Using the entire turkey, from the carcass to the giblets and drippings, minimizes waste.
- Delicious: The depth of flavor from slow-simmered roasted turkey, herbs, and vegetables is unmatched by anything in a carton.
Ingredients for Turkey Broth
Here’s what you’ll need to make this magic happen:
- Turkey Carcass: After carving your bird, don’t toss the bones. Break the carcass into smaller pieces to fit your pot, if needed.
- Giblets: These often-overlooked turkey parts—heart, gizzard, and neck—add a wealth of flavor. (Skip the liver if you prefer a cleaner taste.)
- Roasted Fruits, Vegetables, and Herbs: These have absorbed all the delicious turkey drippings while doubling as a roasting rack. Include:
- Onions, garlic, and apples for sweetness
- Carrots and celery for earthiness
- Citrus, like oranges and lemons, for brightness
- Fresh herbs like thyme, rosemary, sage, and parsley for depth
- Water: You’ll need enough to cover your ingredients, about 1-2 gallons, depending on the size of your pot.
Step-by-Step Instructions
1. Gather Your Ingredients
Start with the leftover carcass and pan drippings. Scrape out every last roasted veggie, citrus slice, and herb sprig—they all contribute to the depth of your broth. Even those crispy bits stuck to the pan can go in; deglaze with a splash of water or white wine to loosen them.
2. Prep Your Stockpot
Place the turkey carcass, giblets, and roasted veggies into an extra-large stockpot. Add enough water to submerge the ingredients, usually 1-2 gallons fully. Avoid overfilling the pot to leave room for boiling.
3. Bring to a Boil
Heat the pot over high heat until the water reaches a rolling boil. This helps extract the initial burst of flavor and nutrients.
4. Reduce to Simmer
Once boiling, lower the heat to a gentle simmer. Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape. Simmer for at least 8 hours—overnight is even better. The longer the simmer, the richer the broth.
5. Skim Occasionally
While simmering, you’ll notice foam or impurities rising to the surface. Skim these off with a spoon to ensure a clear broth.
6. Strain the Broth
When your broth is deep golden and deliciously aromatic, it’s ready to strain. Use a fine-mesh sieve or cheesecloth to separate the liquid from the solids. Discard the solids; they’ve given all their goodness to the broth.
7. Cool and Store
Let the broth cool to room temperature before transferring it to storage containers. I like to use quart-sized freezer-safe jars or bags. Label and date each one, then freeze for up to 6 months.
How I Use My Turkey Broth
This golden elixir is a game-changer in the kitchen. Here are some of my favorite ways to use it:
- Soups: This broth is the perfect base for classic turkey noodle soup to hearty stews.
- Gravies and Sauces: Elevate your gravy game with a homemade stock foundation.
- Cooking Grains: Replace water with broth when cooking rice, quinoa, or farro for extra flavor.
- Drinking Straight: A warm mug of turkey broth is comforting and packed with nutrients, especially during cold and flu season.
Tips for Perfect Turkey Broth
- Don’t Overthink It: Use what you have. Don’t worry if you’re missing an herb or veggie. The roasted flavors from the turkey and pan drippings do most of the heavy lifting.
- Add Vinegar: During simmering, a splash of apple cider vinegar helps extract minerals from the bones.
- Experiment with Add-Ins: Add bay leaves, peppercorns, or ginger for extra complexity.
- Watch the Salt: Avoid adding salt during the simmering process. This allows you to season individual recipes later.
Why I Love This Process
Making turkey broth is more than a culinary activity—it’s a ritual. There’s something deeply satisfying about repurposing leftovers into something nourishing and valuable. Whenever I open my freezer and see those jars of broth, I feel a sense of accomplishment. They represent savings and the joy of creating something from scratch.
And the aroma? There’s nothing like the warm, homey scent of simmering turkey broth to fill your kitchen and soul.
Pair It with Giada’s Herbes de Provence and Citrus Turkey
If you’re looking for the perfect starting point for this broth, I highly recommend my favorite turkey recipe: Giada De Laurentiis’s turkey with herbes de Provence and citrus. The aromatic blend of herbs, paired with the bright notes of roasted citrus, infuses the turkey (and subsequently the broth) with unmatched flavor. Check out my blog post on this recipe for step-by-step details.
Final Thoughts About This Recipe
Making turkey broth is one of my favorite parts of the holiday season. It’s easy, rewarding, and the perfect way to honor every part of the bird. Plus, it ensures I’m stocked with a healthy, flavorful base for months to come.
This tradition has become a staple in my kitchen and a way to extend the joy of the holidays long after the turkey is carved and the leftovers are gone. I promise you’ll never return to store-bought broth once you make your own.
So, don’t throw away those bones and drippings next time you roast a turkey. Instead, grab your stockpot and transform it into something extraordinary. Your future self—and your wallet—will thank you!
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