Turkey Broth

  • Level: Easy
  • Total: 2 hr 20 min
  • Prep: 20 min
  • Cook: 2 hr
  • Yield: about 4 quarts
  • Nutrition Info
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1 turkey carcass (from a roasted bird)

2 onions, cut into chunks

2 carrots, cut into chunks

3 stalks celery, cut into chunks

1 bunch fresh parsley

4 cloves garlic, smashed (unpeeled)

1 teaspoon black peppercorns

2 bay leaves


  1. Insert kitchen shears into the carcass and make a few cuts to get you started. Then, use your hands to carefully pull the carcass into 4 or 5 pieces.
  2. Combine the carcass, onions, carrots, celery, parsley, garlic, peppercorns and bay leaves in a stockpot. Cover with cold water (about 7 quarts).
  3. Bring to a boil, then reduce the heat to medium low. Simmer about 2 hours, occasionally skimming any foam or fat from the surface with a large spoon or ladle.
  4. Pour through a large mesh strainer into a pot; discard the solids. Cool slightly, then refrigerate in covered containers for up to 3 days or freeze for up to 2 months.
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