How to Make Delicious Broth from Your Thanksgiving Turkey

The holidays are a time for enjoying delicious food and spending quality time with loved ones. For many families, the centerpiece of holiday meals is a beautifully roasted turkey. But once the festivities wind down, you’re often left with a picked-over carcass that seems destined for the trash. However, with some simple ingredients and techniques, you can transform that turkey skeleton into a rich, flavorful homemade broth.

Why Make Turkey Broth?

There are several great reasons to make broth from the remains of your holiday bird:

• Extracts flavor – Simmering the bones, meat and vegetables draws out nutrients and compounds that add depth of flavor. This intensifies the savory taste.

• Saves money – Homemade broth is inexpensive compared to store-bought. Plus, you’re getting extra use out of a bird you already paid for.

• Versatile ingredient – Turkey broth is useful for sautéing aromatics, cooking rice or quinoa, making gravy, and as the start of soups like turkey noodle.

• Nutritious – The broth contains collagen, amino acids, and minerals from the bones Sipping it can soothe sore throats or upset stomachs.

• Adds aroma – As it simmers, your house will fill with the scent of wholesome turkey goodness.

• Satisfaction – Making broth feels good! You’re avoiding waste and getting more value from your holiday meal.

Tips for the Best Turkey Broth

Follow these tips and tricks for turkey broth that maximizes flavor:

• Use the whole carcass – Bones, skin, scraps of meat, even the neck and giblets contribute to rich broth. Cut or break down large pieces to fit the pot.

• Start with cold water – Beginning with cool liquid helps extract flavors and keeps the broth clear rather than cloudy.

• Simmer, don’t boil – Gentle bubbling heat prevents emulsifying the fat and floating solids back into the broth.

• Skim the scum – Foam and fat will rise to the top as the broth simmers. Use a spoon to remove it.

• Add vegetables – Carrots, onions, celery, and herbs infuse savory sweetness and aromatics.

• Let it simmer – A minimum of 1 hour, but the longer the better to extract more collagen and nutrients from bones.

• Strain well – Pour the broth through a mesh strainer lined with cheesecloth to remove solids and clarify.

• Cool and skim – Once strained, let broth cool. The fat will rise and solidify for easy removal.

Step-By-Step Instructions

Follow this simple process for effortless homemade turkey broth:

Prep the Leftover Turkey

• Remove any large remaining chunks of meat from the bones to reserve for another use, like turkey salad or soup.
• Pull the carcass apart at the joints into smaller sections using your hands or a sturdy kitchen shears. This allows it to fit the pot better.
• Add the turkey bones, skin, cartilage, wing tips, and any other trimmings. The more, the better for rich broth.
• If you have the neck or giblets, rinse them well and add to the pot too. The heart and gizzard are okay, but not the liver.

Assemble Ingredients

You’ll need:

• Turkey carcass, cut into pieces
• Cold water to cover bones
• Aromatic vegetables: onion, carrots, celery
• Fresh parsley and other herbs
• Whole black peppercorns
• Bay leaves
• Garlic cloves, optional

Simmer the Broth

• Place the turkey pieces into a large stockpot. Pour in enough cold water to just cover the bones.
• Bring to a boil over high heat, then immediately reduce to low. Simmer gently about 1 hour.
• As scum rises, use a spoon to skim it off and discard.
• Add the vegetables, herbs, peppercorns, and bay leaves.
• Let simmer up to 4 hours for maximum richness.

Strain and Finish the Broth

• Position a fine mesh strainer over a large bowl or pot. Line it with cheesecloth for clearer broth.
• Carefully pour the broth through the strainer to remove all the solids.
• Once slightly cooled, cover and refrigerate overnight so the fat can solidify.
• The next day, scrape off the hardened fat and discard it.
• Store broth in a covered container in the fridge up to 4 days, or portion into freezer bags for longer storage.

Variations and Tips

• For a more concentrated flavor, use less water and simmer longer to reduce.
• Switch up the herbs or spices for different flavor profiles.
• Add a splash of apple cider or white wine vinegar to brighten the taste.
• For clarity, don’t let the broth boil which can emulsify the fat back in.
• Turkey wings, necks, and giblets also make good broth on their own.

Uses for Turkey Broth

Your homemade turkey broth is incredibly versatile in the kitchen. Here are just a few ideas:

• Deglaze sauté pans and use as cooking liquid.
• Make gravy, rice pilaf, stuffing, or dressing.
• Substitute for water when cooking grains, beans or legumes.
• Use as the flavorful base for soups like turkey noodle or turkey vegetable.
• Add to your green bean casserole instead of cream of mushroom soup.
• Use in place of water or milk when making oatmeal, cornbread, or baked goods.

Store Bought vs. Homemade Broth

While it’s quick to use canned or boxed broth from the grocery store, homemade has some advantages:

• More control over ingredients, allowing you to avoid additives or preservatives
• Much less sodium than most store-bought broths
• Can customize flavors exactly to your taste
• Ingredients likely fresher than commercial broth
• Opportunity to use the whole turkey carcass without waste
• Cost savings compared to prepared broth

However, quality prepared broths can work well, especially in a pinch. Opt for low-sodium varieties without many additives when buying pre-made.

Make Broth from More than just Turkey

The same process works great for making broth from other types of bones:

• Chicken – Use leftover roasted chicken carcasses or raw wings, necks and bones.

• Beef – Bones like marrow, knuckle, and neck work well. Can also add bones from steaks or roasts.

• Pork – Opt for meaty bones like ham hocks, ribs, or chops. Avoid strong-flavored bones like shoulder.

• Fish – Use heads, tails, fins, and bones from non-oily fish like tilapia, cod, or snapper.

Follow the same tips of starting with cold water, gently simmering, and straining well. Vary herbs and vegetables to complement the main protein.

When making your shopping list for that holiday bird, be sure to account for leftovers! Don’t discard the picked-over carcass. With little effort, you can transform it into quarts of rich, nourishing turkey broth. Simmer the bones with vegetables, strain, cool, skim fat, and you have a versatile ingredient to enhance other dishes. Making broth taps into satisfaction and avoids waste. Follow the steps here for the amazing flavor and versatility of homemade turkey broth.