Turkey Broth
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Save the turkey bones and scraps from roasting a turkey and use them to make this easy turkey broth.
One of the easiest ways to make bone broth is with your slow cooker. Use up that turkey carcass along with a few fresh herbs and vegetables to create a deep golden broth that’s rich in protein and gelatin.
What Is Turkey Stock (or Turkey Broth)?
- This is a golden yellow liquid created from roasting the turkey bones for a long period of time.
- Flavor can be added through fresh herbs, spices, salt and pepper.
- With just a few simple ingredients and a slow cooker (or pot on the stove), it’s so easy to make.
- Use this broth as a base for almost any soup or stew.
- Use it to make turkey carcass soup, cook rice or quinoa with it, in our turkey stew, or sip it as a nourishing drink.
Recipe Ingredients
TURKEY BONES AND SCRAPS: Save all the bones and scraps from turkey dinner including any vegetables and herbs used inside the cavity while roasting. These are perfect additions to flavoring the turkey broth. The turkey carcass might have to be broken in order to fit into the pot. Do this carefully as bones can be sharp.
SEASONINGS: A few vegetables can add incredible flavor to broth. Carrots, celery, onions and fresh herbs are favorites as they’re easy. You can add a bit of salt and pepper to the broth for taste, or save it for when using broth in recipes.
VARIATIONS: Any soft veggies are great to add to the broth. For example, we had some soft celery that would’ve been discarded otherwise. Some people like to save veggie scraps in a freezer bag and use them up in a future broth recipe.
Use fresh or dried herbs to help season the stock. Garlic is also a wonderful addition.
How To Make Turkey Broth In Slow Cooker
This recipe couldn’t be easier when using a slow cooker.
- Add all ingredients to a slow cooker and cover with water. Cook on high for 6-12 hours.
- Pour soup through a strainer. Discard the bones and veggie scraps according to full recipe below.
- Save the broth in large glass jars in the fridge or divide portions for freezer.
Cook In Instant Pot
- Add ingredients to the instant pot. Fill to the max line with water.
- Close the lid and turn the steam release valve to “seal”. Cook on low for 180 minutes (3 hours). When complete, let the pressure release naturally for 10-15 minutes then turn steam valve to “vent” position. Once all steam has released, open the lid.
Cook On Stove
- Add ingredients to a large stockpot. Fill the pot 3/4 full with water. Bring to a boil then reduce heat to let simmer for about 9 hours.
- Add more water through the process if necessary. Scoop off extra scum from the top if needed.
How To Use Broth
- Add it to turkey soups or use in a turkey stew as the base. This will work for any kind of soup or stew!
- Substitute water with broth when cooking rice or quinoa for a greater depth of flavor.
- Cook mashed potatoes or sweet potatoes in broth instead of water. It tastes delicious!
- Use it to make gravy or sauces.
- Sip it as a healing elixir. Many people enjoy a cup of warm broth lightly seasoned with salt and pepper for its health benefits.
More Recipes
- Turkey Carcass Soup with tomatoes, rice, and carrots uses up those leftover turkey bones.
- Turkey Stew with potatoes, mushrooms, carrots, and leftover turkey.
- Homemade Bone Broth uses the instant pot with any style of meat bones you have.
Did you love this broth recipe? Be sure to leave a rating below!
Turkey Broth Recipe
Ingredients
- Turkey bones, scraps and neck
- 16 cups water
- 2 celery stalks - chopped
- 2 carrots - peeled and chopped
- 1 yellow onion - peeled and roughly chopped
- 1 fresh package poultry herb blend - or fresh rosemary, thyme, oregano and sage
- ½ tsp salt
- ¼ tsp ground pepper
Instructions
- Add all ingredients to a slow cooker. Fill with water.
- Cover and let cook on high for 6-12 hours.
- Let cool 1 hour, then use a soup spoon pour through a fine mesh strainer into a bowl.
- Pour broth into glass jars and store in the fridge for up to 5 days. Broth can also be frozen. Just pour into ice cube trays, freeze, then add cubes to a freezer bag. Leftover bones and scraps can be discarded.
Recipe Notes:
- Add ingredients to the instant pot. Fill to the max line with water.
- Close the lid and turn the steam release valve to “seal”. Cook on low for 180 minutes (3 hours). When complete, let the pressure release naturally for 10-15 minutes then carefully turn steam valve to “vent” position (I usually use a wood spoon so I’m far away from the steam). Once all steam has released, open the lid.
- Add ingredients to a large stockpot. Fill the pot 3/4 full with water. Bring to a boil then reduce heat to let simmer for about 9 hours.
- Add more water through the process if necessary. Scoop off extra scum from the top if needed.
