Leftover Turkey Broth
  • 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
  1. Make sure you take off all the meat from bones, leaving just a little on.
  2. 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.
  3. Continue simmering on medium-low heat. Every 20-30 minutes, take off the “scum” from top of the broth and throw it out.
  4. 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.
  5. After two hours, the broth should be clearer, and there shouldn’t be any scum on top.
  6. Pour broth through a fine mesh strainer and into an air tight container. Keeps in fridge for 7 days and freezer for 6 months.
Recipe by Honey and Dates at https://www.honeyanddates.com/2014/11/29/leftover-turkey-broth/