- 1 turkey carcass (from a roasted bird)
- 2 onions, cut into chunks
- 2 carrots, cut into chunks
- 3 stalks celery, cut into chunks
- 1 bunch fresh parsley
- 4 cloves garlic, smashed (unpeeled)
- 1 teaspoon black peppercorns
- 2 bay leaves
Instructions
- Use kitchen shears to snip into the carcass and create a few initial cuts. Next, gently break it apart by hand into 4 or 5 sections.
- Place the carcass pieces along with the onions, carrots, celery, parsley, garlic, peppercorns, and bay leaves into a large stockpot. Add enough cold water to cover everything (roughly 7 quarts).
- Heat the mixture until it reaches a boil, then lower the heat to medium-low for a gentle simmer. Let it cook for around 2 hours, using a spoon or ladle to skim off any foam or fat that rises to the top from time to time.
- Strain the broth through a fine-mesh sieve into another container, discarding all the solid remnants. Let it cool a bit, then store in sealed containers in the fridge for up to 3 days or freeze for as long as 2 months.
Photograph by Andrew Purcell. Courtesy of Recipe Iseasy Magazine.
This straightforward turkey broth recipe transforms the remnants of your roasted turkey into a flavorful base perfect for soups, gravies, and more. Imagine turning Thanksgiving leftovers into liquid goldrich, nutrient-packed stock that's low in calories (just 38 per serving), with minimal fat and a protein boost from collagen-rich bones. It's an easy, waste-minimizing win that draws from Recipe Iseasy Kitchen's classic techniques.
Key ingredients shine: the turkey carcass builds the savory foundation, while mirepoix (onions, carrots, celery) adds natural sweetness. Fresh parsley brings brightness, smashed garlic infuses depth effortlessly, and peppercorns with bay leaves provide warm aromaideal for clear, versatile broth unlike meaty soups.
Why You'll Love Making It
Start by breaking down the carcass for maximum flavor exposure, then cover with cold water to gently build taste without cloudiness. A quick boil and skim yields clarity, and the 2-hour simmer extracts gelatin for silky body. Strain for smoothness, chill to remove fat, and store easilyfridge for days or freezer for months. It's hands-off magic that inspires cozy turkey noodle soup or gravy dreams!
Customize & Tips
- Add thyme, rosemary, sage, or lemon for herbal twists.
- Bundle spices in a sachet for easy straining; season lightly with sea salt.
- Try leeks or slow-cooker method for 3-4 hours on low.
- Reduce longer for concentrated stock.
Nutritionally superior to store-boughtgluten-free, keto-friendly, low-sodium, and gut-supporting. Start cold to minimize bacteria, cool quickly post-cook, and repurpose into soups with shredded turkey or veggies. Dive in, simmer away, and elevate your home cooking with this simple, rewarding ritual!
