Make your own homemade turkey broth using your leftover Thanksgiving turkey bones. This stock has a rich flavor and is easy to freeze for later use in soups, stews, or gravy.
Prep Time 10 minutesmins
Cook Time 3 hourshrs
Total Time 3 hourshrs10 minutesmins
Servings: 6quarts
Calories: 10kcal
Ingredients
1cooked turkey carcassfrom a 10 to 15 pound bird, meat removed
Place all the ingredients in an extra-large stock pot and cover with cold water. About 1 to 2 gallons of water. Bring to a boil over high heat.
Reduce heat to low and simmer for 3 hours.
Set a fine mesh strainer over a large bowl or smaller stockpot. Use tongs to remove the large bones then pour the brother through the strainer. Discard the bones and vegetables.
OPTIONAL: Rince the strainer and line with cheesecloth. Strain a second time for a totally clear stock.
If using immediately, skim fat from broth. Or refrigerate overnight, then remove fat from surface.
Notes
Broth can be frozen up to 3 months. Keep the fat cap in place until using. Be sure to leave enough headspace in the jars when freezing.