Making homemade turkey broth is one of those kitchen projects that feels fancy but is honestly so simple—and the results are absolutely worth it! There’s nothing quite like the rich, deeply savory flavor of broth made from scratch, especially when you’ve got that beautiful turkey carcass just sitting there after dinner.
I love making this broth because it transforms what would otherwise become trash into liquid gold. Whether you’re using it as a base for soups, gravy, or risotto, this turkey broth recipe will elevate your cooking in ways that store-bought versions simply cannot match. The secret isn’t complicated—it’s just about giving those bones, aromatics, and herbs time to work their magic together.
What makes this the BEST turkey broth recipe is the perfect balance of technique and simplicity. We’re talking about a method that’s forgiving enough for beginners but refined enough to impress even experienced home cooks. The key is using a combination of the turkey carcass, vegetable scraps, and aromatics that create a broth with body, depth, and that gorgeous golden color that makes everyone ask, “Did you really make this yourself?”
This recipe is also incredibly versatile. You can use it immediately for soups and gravies, or freeze it in ice cube trays for later use. I always make a big batch after Thanksgiving or whenever I roast a turkey, and I’m amazed at how many dishes I can enhance with homemade broth throughout the season. Plus, your kitchen will smell absolutely incredible while this is simmering away!
Let me share my foolproof method for creating restaurant-quality turkey broth right in your own kitchen. You’ll need just a few simple ingredients and about three hours of mostly hands-off cooking time. The result? Pure, unadulterated turkey flavor that makes every dish better.
If you’re looking for other ways to use up ingredients and create amazing dishes from scratch, you might enjoy making homemade vanilla muffins or exploring other from-scratch desserts. But first, let’s master this turkey broth!
For more detailed broth-making techniques, check out this comprehensive guide to stock-making from Serious Eats. You can also find creative ways to use your broth in turkey soup recipes from Bon Appétit. And if you want to explore more broth applications, this New York Times recipe for basic broth offers additional insights that translate beautifully to turkey broth making.
Ingredients
- 1 turkey carcass (with any leftover meat still attached)
- 3 medium carrots, cut into 3-inch chunks (no need to peel)
- 3 stalks celery, cut into 3-inch pieces
- 1 large yellow onion, quartered (no need to peel)
- 8-10 sprigs fresh thyme
- 4-5 sprigs fresh parsley
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 tablespoon kosher salt (plus more to taste)
- 12-14 cups cold water
- 2 garlic cloves, crushed (optional but recommended)
Instructions
- Place your turkey carcass into a large stockpot or Dutch oven. If the carcass is too large to fit comfortably, you can break it into 2-3 pieces. Make sure there’s still about 2-3 inches of space at the top of the pot.
- Add the cold water to the pot, pouring it over and around the carcass until everything is completely submerged. You want enough water to cover everything by about 1-2 inches.
- Place the pot over high heat and bring the water to a rolling boil. You’ll notice a lot of gray and white foam rising to the surface—this is impurities from the bones and meat.
- Once boiling, reduce the heat to medium and skim off as much of the foam and impurities as possible using a fine mesh skimmer or slotted spoon. This step is crucial for achieving a clear, clean-tasting broth. Skim for about 5-10 minutes until the foam subsides.
- Add the carrot chunks, celery pieces, and onion quarters to the pot. The vegetables don’t need to be peeled; their skins actually add color and flavor to your broth.
- Tie together the thyme sprigs, parsley, and bay leaves with kitchen twine to create a bouquet garni (a bundle of herbs), or simply add them loose to the pot along with the peppercorns, salt, and crushed garlic if using.
- Reduce the heat to low and allow the broth to simmer gently for at least 2.5 to 3 hours. The key here is gentle simmering—you want just a few small bubbles breaking the surface, not a vigorous boil. Vigorous boiling will make your broth cloudy.
- After about 2 hours, taste a small spoonful of the broth. It should have developed a rich, savory turkey flavor. If it tastes light, continue simmering for another 30 minutes to an hour.
- Once your broth has reached the depth of flavor you desire, carefully pour it through a fine mesh strainer lined with cheesecloth into a large bowl or container. Press gently on the solids to extract every bit of flavorful liquid, but don’t push so hard that you crush the bones and vegetables into the broth.
- Discard all the solids from the strainer. If you want ultra-clear broth, you can do a second straining through fresh cheesecloth, but this is optional.
- Allow the strained broth to cool to room temperature, then taste and adjust seasoning with additional salt and pepper as needed.
- For storage, you can refrigerate the broth in an airtight container for up to 4 days, or freeze it in ice cube trays for convenient portions that last up to 3 months. Once frozen in trays, pop the cubes into freezer bags for easy storage.
Pro Tips
- The quality of your broth depends heavily on using a good turkey carcass. If you’ve roasted a turkey, save that carcass! It contains so much collagen and flavor that will transform into gelatin and body in your broth. Even a raw turkey carcass works beautifully.
- Don’t skip the skimming step. Those impurities that rise to the surface during the initial boil are what make homemade broth cloudy and can create off-flavors. Taking 10 minutes to skim properly makes a huge difference in your final product.
- The vegetables used in broth-making don’t need to be pretty or perfect. This is actually the ideal time to use up carrot ends, celery leaves, and onion skins that you might otherwise discard. They add tremendous flavor and color to your broth.
- Low and slow is the mantra here. A gentle simmer for 3 hours will extract maximum flavor and create a broth with beautiful body and mouthfeel. A hard boil will make your broth taste thin and cloudy, so resist the urge to turn up the heat.
- Fresh herbs make a noticeable difference in the final flavor. If fresh thyme and parsley aren’t available, dried herbs work in a pinch, but use about one-third the amount since they’re more concentrated.
- Your broth will likely have a layer of fat on top once it cools and refrigerates. You can skim this off if you prefer a lighter broth, or leave it on for extra richness. The fat actually helps preserve the broth when frozen.
- If you’re making this after a holiday meal when you might be busy, you can refrigerate the unsorted broth overnight and strain it the next day. Just make sure to bring it back to a simmer before straining to ensure food safety.
- For the richest, most flavorful broth, consider roasting your turkey carcass at 400°F for about 30 minutes before making the broth. This creates additional depth through caramelization, though it’s not necessary for excellent results.
- Freeze your broth in ice cube trays for incredibly convenient portions. One cube typically equals about 2 tablespoons of broth, perfect for adding to sauces, gravies, and soups without thawing a whole container.
- This broth is perfect for making gravy, soup, risotto, and any recipe that calls for chicken or vegetable broth. The turkey flavor is distinctive but works beautifully in most applications.