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Turkey Broth

November 2, 2018 • 0 comments

Don't toss out that turkey carcass! Make the most of your holiday bird - set it in the stockpot with veggies and water, simmer for a few hours, and voila! Jar up the broth for use later in the week or freeze it for a mid-winter treat.


  • (Remaining bones) Whole Turkey Reservation (Medium)
  • (1-2 Large, chunked) Onion
  • (2 Large, chunked) Carrots
  • (2-3 stalks, chunked) Celery
  • (1 bunch, fresh) Parsley
  • (3 large cloves, smashed) Garlic
  • (2) Bay Leaves
  • (To taste) Pepper and Salt


  1. Set carcass in large stockpot. Break apart into 3 or 4 chunks, if needed.
  2. Add in all ingredients - veggies and seasoning - then cover with 7 quarts water.
  3. Bring to boil, then reduce to simmer for 2 hours. Skim away foam as needed from top.
  4. When finished, pour through mesh strainer and keep broth. Pour in jars and enjoy!

    ***Will keep in refrigerator for 3 days or can freeze for 2 months.***
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