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    Home » Recipes » the daniel plan

    How to Make Homemade Turkey Broth

    Published: Nov 18, 2022 by Sally Cameron · This post may contain affiliate links · 11 Comments

    Jump to Recipe Print Recipe

    Never made your own turkey stock? I've done it for decades, so let me show you how to make homemade turkey broth. It's how to get the best Thanksgiving gravy and the best turkey soup afterwards. Homemade is the healthiest and tastes best! It's a little work, but I believe you'll love the results. And see that rich brown color? There's a trick.

    Finished golden brown turkey broth.

    Is turkey stock the same as turkey broth? Basically, yes. Technically broth is made with meaty pieces and stock with bones. Sometimes it's referred to turkey bone broth or stock. Is homemade turkey broth good for you? Absolutely!

    Jump to:
    • Why You'll Like This Recipe
    • Recipe Ingredients
    • Recipe Instructions
    • Broth Instructions
    • Cool Safely
    • Refrigerate and Degrease
    • Recipe FAQ's
    • More Broth and Soups Recipes
    • ⭐️Did you Make This?
    • 📖 Recipe
    • 💬 Comments

    Why You'll Like This Recipe

    • The flavor is fantastic, for sipping, soups (like this French Onion Soup), stuffing and more.
    • It's easy.
    • It produces a superior result compared to store bought broths and stocks.

    Recipe Ingredients

    Turkey broth ingredients.

    Instead of using a roasted whole turkey carcass to make turkey broth, this recipe uses fresh turkey like you would for chicken stock. For 3-4 quarts of rich broth, start with 7 pounds of turkey pieces. See the recipe card for measurements.

    • Turkey: Use what parts are available at the butcher or store. Remove as much skin as possible. This helps degrease the broth from the start. Buy legs, thighs, backs or necks.
    • Onions: Brown, yellow or sweet all work. Don't use red because of the color. Onions add a rich savory depth of flavor and are a basic part of all broth, soups, stews and many recipes.
    • Carrots: For the sweetness. Carrots, onions and celery are the classic triangle to good flavor. It's the French mire-poix mix or the Italian soffritto.
    • Celery ribs: For great base vegetable flavor and part of the critical three veggie components.
    • Garlic: Use a nice whole fresh head of garlic, no need to peel or break into cloves.
    • White wine: Wine or dry vermouth adds wonderful flavor and most cooks off (but not all). Don't buy a big bottle to cook with. The mini airline sized bottles are perfect and easy to keep in the pantry.
    • Bay leaves: add another layer of complex and subtle flavor to many dishes. Use dried, and if you want to do something fun, plant a small tree (more of a shrub) in your yard for fresh leaves. I love mine.
    • Parsley: Go fresh, not dried. Choose the Italian or flat leaf variety; curly is a bit more bitter.
    • Thyme: Go with fresh sprigs, another essential herb and easy to grow. One of my top most used fresh herbs with an earthy, minty flavor. Toss in whole sprigs. No need to strip the leaves.
    • Pepper: Use whole black peppercorns for a full bodied taste. Cracked or ground will taste spicy and overpowering. The world's most traded spice. A must for all broths.

    Chef's tip: How much salt? None. Never add salt to your broth. Add salt to the dish you're cooking with the broth.

    Raw turkey pieces and vegetables in pan.

    Recipe Instructions

    Roasting is the secret step to insure rich, flavorful stock. Roasting the turkey meat, bones and and fresh veggies produces that amazing flavor and color.

    Distribute the turkey parts in a large roasting pan, then top with chopped carrots, celery, onion, a split head of garlic (unpeeled) and herbs. Roast the turkey and vegetables for 1 hour at 375°F, then add 1 cup of white wine or dry white vermouth and roast for another 30 minutes.

    The wine is a great addition adding nice flavor, and deglazing the pan. If you don't use wine in cooking just skip it or use water or chicken broth.

    Turkey and veggies after roasting.

    Broth Instructions

    Because I make a big batch for multiple uses, my preferred method uses a big stockpot (for bigger quantity) versus a pressure cooker, slow cooker, or crock pot (smaller quantity).

    While the turkey and vegetables are roasting, get out a large stock pot, a 10-12 quart size.

    When the turkey and vegetables are finished roasting, place everything in the stock pot and fill to cover with 5 quarts of cold water to start. Add bay leaves, fresh thyme, parsley, and black peppercorns to the pot. 

    Turn up the heat to get the pot to a simmer, then turn down to low for a gentle bubble for 8-12 hours.

    Simmering broth on the stovetop.

    As the broth cooks down and the water level drops, add boiling water from a tea kettle. Over a 12 hour period I will add from 1-3 quarts to keep the water level up.

    Cooking long and slow ensures extracting the most flavor and nutrition for fantastic turkey broth. The house will smell like roasting turkey and you will have a rich, golden brown broth, full of flavor.

    Chef's Tip: Slowly simmer broth, don't boil, or the broth will be cloudy.

    Cool Safely

    Strain the broth through a fine sieve into a clean pot or large bowl (stainless steel). Don’t use plastic as it will slow cooling. Discard the leftover bones, meat and vegetables.

    Quickly chill the strained broth by placing the container in ice water (ice bath). Fill a sink half full with with cold water and ice. To speed cooling, place something under the pot like a trivet so cold water circulates underneath.

    Stir broth occasionally for faster cooling. You want the broth cooling as quickly as possible for food safety. Cool to 70°F before refrigerating. 

    Refrigerate and Degrease

    Place the cooled pot, covered, in the refrigerator overnight. In the morning, remove any fat that has solidified on top. Divide broth into containers, label and freeze for Thanksgiving and after. Homemade turkey broth will add big flavors to your Thanksgiving recipes.

    Chef's Tip: Make the broth Monday of Thanksgiving week and it will be good until Friday. For longer use, freeze it.

    Recipe FAQ's

    Will turkey broth freeze?

    Yes, it freezes perfectly. If you don't use all of the broth within 5 days, portion, label and freeze. Use within 3 months.

    What's the best way to thaw frozen broth?

    To thaw broth, place containers from the freezer into the refrigerator for 24 hours and thaw slowly. Alternatively, place frozen containers in a sink with cold water to start the thaw, then place semi-frozen broth into a pot and heat over low until liquid. Do not leave broth out on the counter to thaw at room temperature as this is not food safe. It's called food temperature danger zone.

    What are the best containers to freeze broth?

    You can use glass mason jars, square glass containers like these, or Souper Cubes are a terrific new option. I use the 2 cup and ½ cup sizes.

    How can I use turkey broth?

    Use this turkey broth recipe in place of chicken broth for soups, stews, risotto and more.

    More Broth and Soups Recipes

    For more broth recipes, try my long-simmered chicken bone broth, Instant Pot chicken broth, or vegetable broth. And here's my terrific Thanksgiving stuffing recipe where you can use this turkey broth.

    • Instant pot chicken broth
      Instant Pot Chicken Broth
    • homemade vegetable broth
      Easy Homemade Vegetable Broth (Instant Pot or Stove Top)
    • Homemade Chicken Broth | AFoodCentricLife.com
      Homemade Chicken Bone Broth (step by step)
    • Easy White Bean Soup With Turkey

    ⭐️Did you Make This?

    If you make this recipe, please comment and let me know, and if you loved it, please give it a 5 star rating! They really help other readers.

    📖 Recipe

    Brown turkey broth in glass jars.

    Homemade Turkey Broth

    Sally Cameron
    There is no comparison to the flavor of homemade broth. Roast the turkey parts and vegetables, then make the broth. Make ahead and freeze for using Thanksgiving Day for gravy and afterwards for soup.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 1 hr 30 mins
    Simmering Time 10 hrs
    Total Time 12 hrs
    Course Broth, Soup, stock
    Cuisine American
    Servings 16 Yield 3-4 quarts
    Calories 45 kcal

    Equipment

    • Large stainless steel roasting pan 14"x16"
    • OR a large heavy duty disposable aluminum pan works You may need to double them up for strength or place the pan on a rimmed baking sheet pan for support. Dispose of after use.
    • large stock pot (10-12 quart)

    Ingredients
      

    • 7 pounds turkey pieces thighs, necks, legs
    • 1 large onion brown, yellow, sweet, white
    • 3-4 large carrots
    • 3-4 celery ribs
    • 1 whole head garlic
    • 1 cup white wine, dry vermouth, or water
    • 3 bay leaves fresh or dry
    • ½ bunch Italian parsley
    • ½ bunch fresh thyme
    • 2 teaspoons whole black peppercorns
    • 5 quarts cold water
    • Boiling hot water to fill pot as needed

    Instructions
     

    Heat oven, prep turkey

    • Pre-heat oven to 375° (190 c) and get out a large roasting pan. Remove as much skin and any extra fat that you can from turkey pieces. Place pieces into the roasting pan in a single layer.

    Prep veggies and roast

    • Roughly chop onions, carrots and celery. Split garlic head horizontally through the center (no need to peel). Add vegetables and garlic to the roasting pan with the turkey. Place pan in the oven and roast for 1 hour. At the end of the hour, add the wine and roast another 30 minutes.

    Make the broth

    • Place roasted turkey and vegetables into a large stock pot (10-12 quarts). Add bay leaves, parsley, thyme, peppercorns and cold water. Bring the pot to just under a boil, turn down to low and barely simmer for 10-12 hours. You want the pot to be at a slow, gentle bubble to extract as much flavor as possible. When the water level drops about 2", add a little boiling water from a tea kettle, keeping the ingredients just under water.
    • At the end of 10-12 hours, remove all meat, vegetables, herbs and discard, as they will be spent. Drain broth through a fine sieve into a clean large pot or bowl. Place in a sink filled with ice and cold water to cool quickly. Place pot on a trivet or small rack to help water circulation under the pot for faster cooling. Stir occasionally. You want the broth to cool as quickly as possible for food safety.
    • When stock is cool, below 70°, cover and place in the refrigerator. The next morning, remove any fat solidified on top, place into containers, label and freeze.

    Notes

    To thaw broth, place containers from the freezer into the refrigerator for 24 hours and thaw slowly. Alternatively, place frozen containers in a sink with cool water to start the thaw, then place semi-frozen broth into a pot and heat over low until liquid, or use the microwave at low power.
    Do not leave broth out on the counter to thaw at room temperature as this is not food safe.

    Nutrition

    Serving: 1cupCalories: 45kcalCarbohydrates: 1gProtein: 9gFat: 1.5gCholesterol: 9.6mgSodium: 84mgPotassium: 211mgFiber: 1gSugar: 1gCalcium: 29mgIron: 0.5mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Tracey says

      November 21, 2022 at 4:18 am

      5 stars
      Love that I found this recipe. It is a great soup base and makes the best gravy! Thanks for sharing!

      Reply
      • Sally Cameron says

        November 21, 2022 at 4:35 pm

        I'm glad you found it to! Thanks for commenting!

        Reply
    2. Vinny says

      January 24, 2016 at 2:16 pm

      Excellent recipe and nicely presented. I use a very similar recipe the weekend before Thanksgiving Day and it lasts just fine in the refrigerator. I make another batch with the carcus of the Thanksgivings Day bird, we freeze that batch. It yields about a gallon and a half.

      Reply
      • Sally Cameron says

        January 25, 2016 at 7:26 pm

        Thanks Vinny. I still have some in my freezer. Used it for black bean pumpkin soup yesterday. Great way not to waste those turkey bones.

        Reply
    3. Paula says

      November 25, 2014 at 10:05 am

      Are you telling me to roast the turey, I got legs then simmer them after they are roasted. They are n the oven and are not making much broth.

      Reply
      • Sally says

        November 25, 2014 at 10:13 am

        Hi Paula. Yes, you roast the turkey parts and veggies, then use that to simmer with the water to make the broth. The roasting adds richness and flavor. Let me know if you have any ore questions. It's really good when it is done and your house will smell like roast turkey while it is cooking. Read through the recipe one more time.

        Reply
    4. Bonnie says

      December 18, 2013 at 8:20 pm

      After the roasting is done can the next step be done in a slow cooker?

      Reply
      • Sally says

        December 20, 2013 at 4:59 pm

        Hi Bonnie. Honestly I have never tried that because I am not a big slow cooker person. I usually go the other direction with tools, and that would be pressure cooking for speed. Because broth cooks a long time at a low simmer, and you have to add water as the level drops, I personally would stick with the stovetop method. I would also think that a slow cooker would limit how much broth you could make at once. When I do broth or stock, I use a 12 quart pot and make a big quantity, then strain, chill and freeze in small containers.

        Reply
    5. marcia says

      November 28, 2013 at 6:44 am

      Fabulous recipe! I will never boil the heck out of a chicken to make broth again!

      Reply
    6. Christine (CookTheStory) says

      November 22, 2013 at 10:06 am

      I agree with you. Homemade broth rocks and if it's to much for your family, it freezes well for a later use. Excellent tutorial.

      Reply
      • Sally says

        November 22, 2013 at 11:08 am

        Thanks Christine! I wanted to add the shot we took of the broth cooling in an ice bath for a quick visual, but it was not a pretty pic. Checked out your blog. Nice! Thanks again for commenting.

        Reply

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    chef sally cameron | afoodcentriclifecom.bigscoots-staging.com

    Welcome! I'm Sally, a classically trained chef (but you don't have to be!). My passion is cooking fresh healthy food and sharing it with others.

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