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 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.

Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers

(2 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Reviews

Rate or Review

Reviews (1 review)

Analyn1975 | 11/23/2018
I 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.

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Golden Turkey Broth
Yield: Yields about 3-1/2 quarts.
Cuisine: American
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