A golden, flavorful broth made from roasted turkey bones, onions, carrots and celery. Simple, nourishing, and full of collagen. Ideal for soups or sipping on chilly days.
FEATURED STANDOUTS
Turkey Carcass
It generously imparts a deep, savory flavor and, most importantly, releases natural gelatin. This gelatin is what gives your broth body and a luxurious mouthfeel, transforming it from a thin liquid into a comforting elixir. Don’t discard any roasted bits or pan drippings – they’ll only enhance the richness.
Onion
A fundamental aromatic, the humble onion contributes a gentle sweetness and a profound depth to the broth. As it slowly simmers, its flavors meld with the other ingredients, creating a more rounded and satisfying taste. Roughly chop the onion; there’s no need for fine dicing as it will be strained out later.
Carrot
Adding a touch of natural sweetness and a warm, earthy undertone, carrots are indispensable. Their subtle flavor complements the turkey beautifully without overpowering it, contributing to the overall balance of the broth. Like onions, a rough chop is sufficient.
Celery
Providing a distinct earthiness and that classic, comforting soup aroma, celery is an essential component of any good stock. Its slightly bitter notes help to balance the sweetness from the carrots and onions, adding another layer of complexity.
Water
The solvent that extracts the very essence of all the ingredients, water is critical. Using fresh, clean-tasting water ensures that the pure flavors of the turkey and vegetables shine through, without any unwanted off-notes. Filtered water is often preferred for the cleanest result.
TIPS & TRICKS FOR THE BEST TURKEY BONE BROTH
Roast Bones First for Deeper Flavor
This is perhaps the most crucial step for maximizing flavor. Before adding the carcass to your pot, roast it in the oven until it’s nicely browned. This caramelization process, known as the Maillard reaction, creates a whole new dimension of savory, roasted notes that will significantly deepen the overall flavor of your broth. Don’t forget to deglaze the roasting pan with a little water or wine and add those flavorful bits to your stock pot.
Keep at a Gentle Simmer — Don’t Boil
Patience is a virtue when making bone broth. A gentle simmer, characterized by small, infrequent bubbles, is key. Boiling vigorously will emulsify fats and proteins, leading to a cloudy and potentially greasy broth. A slow, steady simmer ensures a clear, clean-tasting final product.
Skim Foam Off the Top for a Clear Broth
As the broth begins to heat and simmer, proteins and impurities will rise to the surface as a foamy layer. Regularly skim this foam off with a ladle or spoon. This step is essential for achieving a beautifully clear and appealing broth.
Add Herbs Like Thyme or Parsley Near the End
While some aromatics are added from the start, delicate herbs like fresh thyme sprigs or parsley stems are best introduced towards the end of the simmering process. This prevents them from becoming bitter or losing their vibrant flavor over a long cook time. Their fresh notes will brighten the broth without being overwhelming.
Cool Completely Before Storing
Proper cooling is vital for food safety and flavor preservation. After cooking, allow the broth to cool completely at room temperature before transferring it to the refrigerator or freezer. This prevents the growth of bacteria and helps maintain the quality of your broth. You can speed up the cooling process by placing the pot in an ice bath.
Inclusive Adaptations
Use Pre-Chopped Veggies for Easier Prep
For those with limited time, dexterity issues, or simply seeking convenience, pre-chopped onions, carrots, and celery are a fantastic shortcut. Many grocery stores offer these readily available, saving you valuable prep time and effort.
Choose Lightweight Stock Pots with Helper Handles
A large stock pot filled with broth can be quite heavy. Opting for a lightweight pot with sturdy helper handles makes it significantly easier and safer to lift, move, and pour, reducing strain and the risk of spills.
Use Silicone Strainers for Safe Pouring
Traditional metal strainers can be heavy and sometimes difficult to manage. Silicone strainers are often lighter, more flexible, and can be easier to grip, making the straining process safer and more manageable, especially when dealing with hot liquids.
Label Containers with Large Print for Storage Ease
When storing your homemade broth, clear and legible labeling is essential. Use large print to indicate the contents (e.g., “Turkey Bone Broth”), the date it was made, and any other relevant information. This makes it easy to identify and organize your stored items, ensuring you use them within their optimal timeframe.
EQUIPMENT NEEDED TO MAKE TURKEY BONE BROTH
Roasting pan
Large pot
Strainer
Ladle
Containers
SIMILAR INGREDIENTS TO
Roasted Turkey + Poblano Cheese and Rice Casserole
Brown Stew Turkey Necks
Brandy and Sage Injected Smoked Turkey
ENJOY THIS RECIPE WITH
CHOPPED CHERRY & SPINACH SALAD
CHEF’S SALAD + GOLDEN RANCH
STRAWBERRY COLESLAW
RECIPE
Turkey Bone Broth
Ingredients
Method
- Roast the bones and vegetables: Preheat your broiler. Arrange the turkey bones, onion, carrots, and celery on a baking sheet. Broil for approximately 20 minutes, or until the vegetables are slightly golden and some color has formed on the bones, indicating the release of natural sugars.
- Simmer the broth: Transfer the roasted bones and vegetables to a large pot. Pour in the 8 cups of water, ensuring all ingredients are covered. Bring to a gentle simmer and cook for 2 hours.
- Add aromatics (optional): If desired, add additional aromatics like fresh herbs (e.g., parsley, thyme) during the last 30 minutes of simmering. Do not add salt at this stage.
- Strain and store: Carefully strain the broth through a fine-mesh sieve, discarding the solids. Let the broth cool completely before storing it in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.