Review Recipe

Turkey Broth

Prep Time 10 minutes
Cook Time 44 minutes
Total Time 54 minutes
Servings 8 cups
Author Holly Nilsson
Course Pantry, Soup
Cuisine American
Turkey broth or stock made from a carcass or meaty turkey pieces. This is the perfect base for soups, stews or gravy!
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  • 4 turkey necks or wings or 1 meaty turkey carcass
  • 2 tablespoons olive oil
  • 2 onions quartered
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 2 boxes low sodium chicken broth or 10 cups water
  • handful fresh herbs see notes
  • 1 bay leaf
  • 1 teaspoon black peppercorns

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  1. Pour olive oil in a large stockpot. Brown turkey pieces over medium heat in large stock pot (or broil in the oven) until golden if using necks/wings.

  2. Add remaining ingredients to a large stock pot or slow cooker. Cover and simmer for 45 minutes to 1 hour on the stove (or 10-12 hours on low in the slow cooker).

  3. Strain the broth through a cheesecloth to remove all turkey and vegetables. Return broth to the pot and simmer an additional 30-45 minutes to reduce.

  4. Allow to cool slightly and skim off any fat. 

  5. Cool broth and refrigerate up to 3 days or freeze up to three months.

Recipe Notes

Most grocery stores sell as "poultry" herb pack which is great in this recipe. If your store doesn't carry it, you can use any fresh herbs you like. I use a combination of parsley, rosemary, thyme and sage.
Nutrition Information
Calories: 32, Fat: 3g, Potassium: 7mg, Calcium: 0.2%, Iron: 0.3%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword turkey broth, turkey stock