Turkey Broth Recipe

This Turkey Broth Recipe will show you how to make homemade stock from the leftover carcass from your Thanksgiving holiday spread. This versatile liquid gold is perfect for soups, gravies, and more.

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What is Bone Broth

The broth is a flavorful liquid that is made by simmering turkey bones, scraps, and sometimes meat with water, vegetables, spices, and seasonings. It will add depth and richness to soups, stews, gravies, and sauces.

Turkey broth is known for its savory flavor and can serve as a base for various dishes, particularly those that feature turkey or poultry as a primary ingredient.

The Difference Between Broth and Stock

Broth is typically made by simmering meat with vegetables and seasonings. It often includes some bones but is primarily focused on extracting flavor from the meat. It tends to have a milder and more subtle turkey flavor.

Stock is made by simmering a combination of turkey bones, including leftover carcasses, along with vegetables and seasonings. Stock is usually richer and more intense in flavor than broth, as it primarily focuses on extracting flavor and gelatin from the bones.

I like to simmer the bones and the carcass and often use the terms stock and broth interchangeably.

What Parts of the Turkey to Use

You can use any leftover turkey scraps and bones. Here are options:

• Turkey Carcass: The entire turkey carcass, including the bones and any remaining meat, is an excellent base for turkey broth. This includes the ribcage, wings, backbone, and leg bones.
• Neck: The turkey neck is often included in the giblets when you purchase a whole turkey. It’s rich in flavor and adds depth to the broth.
• Wings: Turkey wings have a good amount of meat and connective tissue that can contribute to the flavor and body of the broth.
• Backbone and Frame: The backbone, frame, and other bony parts of the turkey are rich in collagen, which adds body.
• Giblets: The giblets, which typically include the heart, liver, and gizzard, can be added to the broth for a more complex flavor. Some people prefer to save these parts and use them in the broth.

Do You Remove the Skin

Whether or not to remove the skin from the turkey parts is a matter of personal preference and how you plan to use the broth.

Leaving the skin on:

• Flavor: Turkey skin can contribute to a richer and slightly fatty flavor in the broth.
• Gelatin: The skin may contain some gelatin, which can help thicken the broth when it cools.
• Aromatics: If you’re using the skin from a well-seasoned or roasted turkey, it can impart those flavors and aromas into the broth.

Removing the skin:

• Health Considerations: Turkey skin contains fat, and if you’re concerned about the fat content in your broth, you may prefer to remove it. Removing the skin can result in a leaner broth.
• Clear Broth: Removing the skin can yield a broth with a cleaner and more transparent appearance.

Other Ingredients and Tools

You will need a large stock pot, Dutch oven, Instant Pot, or slow cooker. You will also need a mesh strainer to strain the vegetables, meat, and bones once cooked.

For flavor you will need a handful of vegetables. Don’t stress too much about this. I typically use whatever I have on hand in my fridge. I love to focus on veggies that will start to go bad soon. I typically use onions, garlic, and celery. I also love to use shiitaki mushrooms if I have them because those are loaded with nutrients. Use whatever you like.

How to Make Turkey Broth

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Add all of the bones, carcass, water, and vegetables to the Instant Pot or slow cooker.
2. Pressure cook or slow cook.
3. Place a mesh strainer over a large bowl. Open the pot and strain the bones and scraps over the bowl to catch the broth.
4. Store the broth.

How Long Do You Cook It

The longer you cook it, the better the quality of broth. You can usually tell by the color and if it has gold speckles at the top of the broth. With the Instant Pot, cook it for a minimum of 2 hours, I like to do 4 hours.

With a slow cooker, cook it on low for 12-24 hours.

Does it Have to Have the Gel Consistency

Turkey broth typically does not have a gel-like consistency on its own. The gel-like consistency found in broth is due to the presence of gelatin, which is released from collagen in the bones during the cooking process.

If you want your turkey broth to have a gel-like consistency, you can achieve this by adding turkey bones with more connective tissue (such as necks, wings, and feet) to the cooking process, or by simmering the broth for an extended period of time.

How Long Will it Last in the Fridge

You can store it in the fridge for 3-4 days. After that, freeze it.

Storage

• Mason Jars
• Freezer Soup molds

Freezer Tips

I like to freeze my broth in these soup molds from Amazon. They are sectioned out into 1 cup portions, which makes it really easy to pop out and use the broth for a specific recipe.

You can freeze it up to 3 months.

What to Make With Broth/What to Do With It

Turkey Wild Rice Soup
Turkey Chili
Instant Pot White Chicken Chili
Pumpkin Chili
Chicken Lasagna Soup
Buffalo Chicken Soup
Instant Pot Chicken Tortilla Soup

More Turkey Recipes

Air Fryer Turkey Legs
Air Fryer Turkey Wings
Air Fryer Turkey Breast
Cajun Spiced Roasted Turkey
Instant Pot Turkey Breast
Stuffed Turkey Legs
Slow Cooker Turkey Legs
Turkey and Cheese Sliders