Got a turkey carcass in your fridge? I have two! It might be tempting to throw them straight in the trash, but save them and you’ll thank yourself the next time you want wholesome, homemade broth. I also had a lot of fresh herbs left over, throw them in the broth and you’ll get some amazing flavors!
- Turkey Bones, with a little meat still attached
- 2 yellow onions
- 5 celery stalks
- 3 carrots, roughly chopped
- ½ tsp whole peppercorns
- 7 parley stalks
- Fresh Thyme, rosemary, sage, or any other fresh herbs you may have left over
- Cold water
- Make sure you take off all the meat from bones, leaving just a little on.
- Add in rest of ingredients and cook on medium heat. You don’t want to boil on high, as this will dry up all the water. A nice soft boil/simmer is what you need.
- Continue simmering on medium-low heat. Every 20-30 minutes, take off the “scum” from top of the broth and throw it out.
- After an hour check for salt. Most turkeys are well seasoned and may not need a lot of extra seasoning. Add if more is needed.
- After two hours, the broth should be clearer, and there shouldn’t be any scum on top.
- Pour broth through a fine mesh strainer and into an air tight container. Keeps in fridge for 7 days and freezer for 6 months.
Enjoy homemade broth in soups, pastas, rice, or just by itself!