Leftover Turkey: How to Make Broth From the Bird


The guests have left, the turkey is nearly devoured, but you still have the bones and various turkey parts. What to do? Don’t waste this seriously great broth-making opportunity! It makes an incredibly rich, complex broth that blows the socks off store-bought.

Beginnings of Turkey Broth
Beginnings of Turkey Broth

Pick the bones nearly clean. Put the whole carcass in a big stock pot. If it’s still all one piece, you may want to chop it down to fit.

Cut up 3 carrots, 3 celery, 3 onions, 2 bay leaves, a few tablespoons peppercorn, and a little salt and put it all in the pot. Fill the pot with water, bring to a boil, and then turn down to a simmer and let it simmer for 2.5 to 3 hours, until all the bones are fully detached and look done.

Straining the Broth
Straining the Broth

Then strain the broth thru a sieve, tossing all the solid parts. Chill the remaining liquid and keep, covered in the fridge to use for cooking. You can also freeze it.

Ingredients

  • 3 carrots
  • 3 celery
  • 3 onions
  • 2 bay leaves
  • peppercorns
  • turkey carcass

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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