Essential Turkey Broth

Essential Turkey Broth

1 Review
From the EatingWell Kitchen

Once you have stripped off any leftover turkey meat for sandwiches and casseroles, turn the carcass into a broth for soup, such as Turkey-Barley Soup.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • Carcass and wings from 1 roasted turkey
  • 4 quarts coldwater
  • 1 large onion, or 2 medium, peeled and cut into chunks
  • 2 medium carrots, peeled and cut into chunks
  • 2 stalks celery with leaves, cut into chunks
  • 2 medium leeks, trimmed, washed (see Tip) and cut into chunks
  • 1 medium tomato, cut into chunks
  • 1 head garlic, cloves separated and peeled
  • 6 sprigs fresh parsley
  • 6 sprigs fresh thyme, or 1 teaspoon dried
  • 2 bay leaves
  • 1 teaspoon salt, or to taste
  • ½ teaspoon whole black peppercorns


  • Active

  • Ready In

  1. Cut or break turkey carcass into 3 or 4 pieces. Place carcass pieces and wings in a stockpot. Cover with water and bring to a simmer. Reduce heat to low. Skim froth. Add remaining ingredients, return to a simmer and skim again. Cook, uncovered, at a bare simmer, skimming occasionally, until broth is well flavored, about 3 hours.
  2. Using tongs or a slotted spoon, remove large pieces of carcass and wings from pot. Strain broth into a large bowl. Cover and refrigerate for up to 2 days. Skim off any fat that solidifies on the surface.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 3 months.
  • Tip: To clean leeks: Trim off fuzzy root and dark green stems. With a sharp knife, cut several incisions in the leek's stem end to open it up like a fan. Soak in water for several minutes, then swish to dislodge dirt. Repeat until no grit remains.
  • Nutrition Note: After straining and skimming, broth has negligible calories and nutrients except sodium (590 mg per cup).

Reviews 1

February 03, 2015
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By: EatingWell User
Wonderful guide, tasty broth Aside from the skimming, I feel like this is a super guide to a great-tasting broth. It's truly 'essential' in that, you can wind up with more than a gallon of this stuff stashed in the freezer, and it doesn't even need so much as a shake of salt, it's so flavorful. Great for a first-timer at the whole saving/stashing thing. Pros: Abundance of broth left! Cons: Hovering over a stove?
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