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Three-Herb Turkey Broth

Scott Phillips

Yield: Yields 6 to 7 cups.



  • 1-1/2 to 2 lb. turkey parts, such as backs, wings, or legs
  • 1 large onion (about 12 oz.), coarsely chopped
  • 4 large stalks celery (about 9 oz.), coarsely chopped
  • 2 small carrots (about 4 oz.), coarsely chopped
  • 2 cups dry white wine
  • 6 cups low-salt chicken broth
  • Half a small bunch fresh flat-leaf parsley (about 1 oz.)
  • Half a small bunch fresh sage (about 1/2 oz.)
  • Half a small bunch fresh thyme (about 1/3 oz.)
  • 3 bay leaves
  • 1 Tbs. whole black peppercorns


  • Position a rack in the center of the oven and heat the oven to 350°F. Put the turkey parts in a small roasting pan (approximately 9×13 inches) along with the onion, celery, and carrots and roast until the meat is well browned, 1 to 1-1/4 hours. Transfer the turkey parts and vegetables to a 4-qt. saucepan.
  • Add the wine to the roasting pan and scrape any browned bits with a wooden spoon to release them into the wine. Pour the wine into the saucepan and add the chicken broth, herbs, bay leaves, and peppercorns. Bring to a boil over medium-high heat, reduce the heat to medium low or low, and simmer gently until the meat is falling off the bone, 30 to 40 minutes, skimming occasionally to remove the fat and foam that rise to the top. Strain the broth through a fine sieve, cover, and refrigerate until ready to use. Remove any solidified fat before using.

Make Ahead Tips

The turkey broth can be made up to 4 days ahead and refrigerated or up to 2 months ahead and frozen.


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Reviews (2 reviews)

  • User avater
    Chefsallycam | 11/18/2009

    This is the best turkey broth recipe I've ever used. It's the one I use to guarantee great gravy and also use for other Thanksgiving weekend needs. It's rich, flavorful and much better than your basic broth.

  • highheat | 11/30/2008

    This was dark and very flavorful. More body then the one made with just Turkey giblets. Made the gravey stand out.

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