How to Make a Classic Turkey Broth

Turkey noodle soup is a classic day after Thanksgiving meal.  Making the turkey broth after a huge Thanksgiving meal can seem a daunting task, but it’s actually quite simple and uses only a few ingredients. Here’s how to make a delicious golden coloured turkey broth even your mother-in-law would be proud to eat!

turkey chicken poultry broth recipe

Once the meal is done and you’re ready for a break from the dinner table, grab the turkey and your big ‘ol glass of wine and excuse yourself from the table for a turkey time out.  Once in the safety of the kitchen pick off any meat you want to save for leftovers for the next day and store them in the fridge.  Go ahead!  Use your fingers! Pick out the best bits and pop them in your mouth; even though you just ate a huge meal with extra ice cream on your pie for dessert and that front button on your pants is about to pop off and fly across the room.  You’re tired, you cooked well (no matter what your kids say about the green beans) and you deserve it!

How to make a classic Turkey Broth

After you have cleaned all the meat from the bones, toss the skin and bones and any parts of the bird you don’t want to eat into a roaster.  Roast the bones at 400F for half an hour until they are a deep golden brown.  Don’t skip this step!  Roasting the bones gives the broth a stronger flavour and a nice golden colour.

Not ready to join the rest of the family yet?  I find this is a good time to clean up the rest of dinner and wash the dishes.  Love your family?  Make the kids do it!

Transfer the roasted bones and bits into a large pot.  Add the carrot, celery stick, bay leaf, salt, and pepper corns.  Add the onion with the skin on.  The skin will add to the golden colour of the turkey broth.

Add just enough water to the pot to cover the bones and vegetables.

Bring to a boil then cover and reduce the heat to low.  Simmer for 2 hours.  Turkey time out is over!  Can’t avoid your family forever…

Strain the turkey broth and chuck the bones and veggies into the garbage.  They are sapped of their flavour.

Seal in jars, freeze, or store in the fridge up to one week.  It’s always great to have some turkey broth on hand for your favourite recipes.

Pour hot broth over homemade noodles for an extra delicious homemade turkey noodle soup!

turkey chicken poultry broth recipe
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Turkey Broth

It's always great to have some chicken or turkey stock on hand for your favourite recipes!

Course Soup
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Author Charlene Turner

Ingredients

  • 1 bones, skin and any parts of the turkey you don't want for leftovers
  • 1 carrot
  • 1 onion skin on
  • 1 celery stick
  • 1 large bay leaf
  • 1 Tbsp salt
  • 1 Tbsp peppercorns

Instructions

  1. After you have cleaned all the meat from the bones, toss the skin and bones and any parts of the bird you don't want to eat into a roaster. Roast the bones at 400 for half an hour until they are a deep golden brown. Don't skip this step! Roasting the bones gives the broth a stronger flavour and a nice golden colour.
  2. Transfer the bones into a large pot. Add the carrot, onion, celery stick, bay leaf, salt, and pepper corns. Add the onion with the skin on. The skin will add to the golden colour of the broth.
  3. Add just enough water to the pot to cover the bones and vegetables.
  4. Bring to a boil then cover and reduce the heat to low. Simmer for 2 hours.
  5. Strain.  Chuck the bones and veggies in the garbage.

  6. Seal in jars, freeze, or store in the fridge up to one week. 

how to make a classic turkey, chicken, poultry soup bone broth

 

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