Homemade Turkey Bone Broth Recipe

A turkey dinner is always worth the effort. Between the roasted turkey, creamy mashed potatoes, rich gravy, side dishes, and desserts, it is one of those meals people look forward to all year. After all that cooking, the leftovers can disappear quickly, but the bones still have plenty to give.

Homemade turkey bone broth is one of the best ways to stretch the value of your holiday meal. It uses the leftover turkey carcass, small bits of meat, and vegetable scraps that might otherwise be discarded. After a slow simmer, you are left with a golden broth that tastes far better than anything from a carton.

This broth can be used right away or frozen for later. It is excellent in turkey noodle soup, turkey stroganoff, turkey divan, stuffing, rice dishes, sauces, and any recipe where you would normally use chicken broth. The flavor is savory, comforting, and naturally full-bodied because it comes from real roasted turkey bones.

Making turkey broth is also flexible. You do not need perfect measurements or fancy ingredients. A large pot, a fine mesh strainer, a turkey carcass, and a handful of vegetables are enough to make a useful batch of homemade stock for the weeks ahead.

Homemade turkey broth is simple and forgiving. The main ingredient is the leftover turkey carcass, and the vegetables are there to build flavor. You can use fresh vegetables or the scraps saved from preparing your holiday meal.

Whole Turkey Carcass: Use the leftover turkey bones after most of the meat has been removed. Small pieces of meat left on the bones are fine and will add even more flavor to the broth.

Vegetables: Carrots, celery, onion, and garlic are classic choices. They create a balanced, savory broth that works well in many recipes.

Bay Leaf: A single bay leaf adds a subtle background flavor without overpowering the broth.

Salt: A small amount of salt helps season the broth. You can always add more later when using the broth in a finished recipe.

Cold Water: Use enough water to cover the turkey carcass and vegetables while leaving space at the top of the pot so it does not boil over.

💡 Pro Tip: Save vegetable scraps from Thanksgiving prep, such as carrot ends, celery tops, onion pieces, and garlic cloves. Store them in a freezer-safe bag until you are ready to make broth.

See the recipe card below for the full ingredient list and quantities.

Step 1: Remove the large pieces of turkey meat from the carcass. Do not worry about the smaller pieces that remain attached to the bones; they will help flavor the broth.

Step 2: Store the leftover turkey meat in an airtight container and refrigerate it for another recipe, such as turkey noodle soup.

Step 3: Place the leftover turkey carcass in a large stockpot, Dutch oven, or slow cooker.

Step 4: Add the carrots, celery, onion, garlic, bay leaf, and salt. Vegetable scraps can be used instead of whole vegetables. Use what you have available.

Step 5: Add enough cold water to cover the bones and vegetables, leaving about 2 to 3 inches of space at the top of the pot to prevent boiling over.

Step 6: Bring the pot to a boil, then reduce the heat to low. Let the broth gently simmer for 4 to 6 hours. The longer it simmers, the deeper and richer the flavor will become.

Step 7: When the broth is finished, place a fine mesh strainer over a large bowl. Carefully pour the broth through the strainer so the liquid collects in the bowl and the bones and vegetables stay behind.

💡 Important Note: A fine mesh strainer is essential. A regular strainer may allow tiny pieces of bone or vegetable scraps to pass into the broth. For the cleanest result, strain the broth twice.

Step 8: Discard the cooked bones and vegetables. Do not give cooked turkey bones to animals.

Step 9: Refrigerate the strained broth overnight. As it cools, the fat will rise to the top and become solid.

Step 10: The next day, remove the chilled broth from the refrigerator. The fat should be firm and floating on the surface.

Step 11: Use a slotted spoon to lift off and discard the solid fat.

Step 12: Your homemade turkey bone broth is now ready to use or store. Use it in place of chicken broth in soups, stews, casseroles, sauces, and other savory recipes.

The amount of broth you get will depend on the size of your pot and how much water you use. An 8-quart Dutch oven can yield about 12 cups of stock.

Yes. Turkey bone broth freezes well in freezer-safe containers, mason jars, or ice cube trays. If using mason jars, leave at least 1 inch of headspace so the broth has room to expand as it freezes.

Homemade turkey bone broth will last 5 to 7 days in the refrigerator when stored in an airtight container.

Turkey Bone Broth