Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Golden Turkey Broth

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.


  • 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


  • 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.


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


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.