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.

Patsy Jamieson


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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).

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Rating: 4 stars
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? Read More