Yield: Yields about 3-1/2 quarts.
The leftover carcass from a Thanksgiving turkey is culinary gold; make this easy broth and you have the backbone of many delicious meals to come: soups, braises, you name it. You’ll get plenty of flavor using just the carcass, but if you have leftover leg and wing bones, throw them into the pot, too.
Ingredients
- Carcass from one roasted 14- to 15-lb. turkey (meat removed), plus neck, heart, and gizzard (optional)
- 1 large yellow onion, cut into eighths
- 2 large celery stalks, cut into 2-inch lengths
- 2 small carrots, cut into 2-inch lengths
- 2 large sprigs fresh parsley
- 2 large sprigs fresh thyme
- 8 black peppercorns
- 1 bay leaf
- 1/2 tsp. kosher salt; more to taste
Nutritional Information
- Nutritional Sample Size per 1 cup
- Calories (kcal) : 45
- Fat Calories (kcal): 15
- Fat (g): 1.5
- Saturated Fat (g): 0
- Polyunsaturated Fat (g): 0
- Monounsaturated Fat (g): 0.5
- Cholesterol (mg): 0
- Sodium (mg): 45
- Carbohydrates (g): 3
- Fiber (g): 0
- Protein (g): 5
Preparation
- Combine all the ingredients in an 8-quart (or larger) stockpot and add cold water to cover the bones and vegetables by 1 inch (about 4-1/2 quarts). Bring just to a simmer over medium-high heat and then reduce the heat to maintain a bare simmer. Cook for 3 hours, skimming the scum occasionally with a spoon or skimmer.Using tongs or a large slotted spoon, carefully remove and discard the solids in the pot. Strain the broth through a fine strainer into another large vessel. Taste the broth; if it seems watery, simmer until concentrated to your liking. Season to taste with more salt.
Refrigerate for up to 5 days, or freeze for up to 6 months.
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Reviews (1 review)
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Analyn1975 | 11/23/2018I have made this recipe twice but added three additional carrots for a little sweetness. It is a winner. Instead of discarding the strainings and solids, I give them to my Rottweilers.
Thank you,
Analyn from Southeast Asia.
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