Rich Homemade Turkey Broth
Turkey broth: master this essential recipe from leftover roasted turkey bones. Elevate your gravies and soups with deep, savory flavor.
Ingredients
- Bones of a roasted turkey
- 16 to 18 cups of water
- Sea salt
- Fresh herbs such as sage, thyme, and rosemary
- 1-2 onions, halved or quartered
- Several cloves of fresh garlic, pressed or thinly sliced
Instructions
- Place the turkey bones in the stock pot and cover with about 16 cups of water. Salt generously. Then add your fresh herbs and vegetables of choice, tucking them in and around the turkey bones. Break or cut the vegetables into smaller pieces, if needed, to release more flavor.
- Cover with a lid and simmer on LOW-MEDIUM for three to four hours, or longer, if desired, to develop a rich flavor.
- Once the broth is ready and to your liking, carefully remove the stock pot from the heat to let it cool for at least 30 minutes. Once it’s safe to handle, carefully scoop out any of the larger bones, vegetable pieces, and herbs and discard.
- Pour the remaining liquid through a mesh strainer into a large bowl. Repeat this process one or more times, if desired, to filter out all ingredient particles. Let cool completely before storing.
- Store in freezer-safe glass containers for up to six months or in the fridge for about one to two weeks for best freshness.
Notes
- For the clearest turkey broth, avoid boiling; keep it at a gentle simmer to prevent cloudiness.
- The longer you simmer, the more flavor you extract, but avoid simmering past 6 hours to prevent bitterness.
- Skim any foam or impurities that rise to the surface during the first hour of simmering for a cleaner broth.
- Storage: Freeze broth in airtight containers for up to 6 months. For convenience, freeze in ice cube trays then transfer to bags for individual portions. Refrigerate for 1-2 weeks. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- The longer you simmer, the more flavor you extract, but avoid simmering past 6 hours to prevent bitterness.
- Skim any foam or impurities that rise to the surface during the first hour of simmering for a cleaner broth.
- Storage: Freeze broth in airtight containers for up to 6 months. For convenience, freeze in ice cube trays then transfer to bags for individual portions. Refrigerate for 1-2 weeks. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.