Homemade Turkey Broth
Homemade Turkey Broth is a flavorsome soup and stew base that will go with all kinds of recipes, including those that don’t use turkey! It’s a family-favorite broth we are excited to share with you! {Paleo}
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 17 cups 1x
- Category: Soups and Stews
- Method: Stovetop or slow cooker
- Diet: Gluten Free
Ingredients
Scale
- Bones of a roasted turkey (like Herb-Roasted Turkey)
- 16 to 18 cups of water
- Sea salt
- Fresh herbs such as sage, thyme, and rosemary
- 1–2 onions, halved or quartered
- Several cloves of fresh garlic, pressed or thinly sliced
- 1–2 lemons, sliced
Instructions
- Place the turkey bones in the stock pot and cover with about 16 cups of water. Salt generously. Then add your fresh herbs and vegetables of choice, tucking them in and around the turkey bones. Break or cut the vegetables into smaller pieces, if needed. Cover with a lid and simmer on LOW-MEDIUM for for three to four hours, and longer, if desired.
- Once the broth is ready and to your liking, then carefully remove the stock pot from the heat to let it cool. Once it’s safe to handle, then carefully scoop out any of the larger bones, vegetable pieces, and herbs and discard. Pour the remaining liquid through a mesh strainer into a large bowl. Repeat this process one or more times, if desired, to filter out ingredient particles. Let cool.
- Store in freezer safe glass containers for up to six months or in the fridge for about one to two weeks.
Notes
- Additional mix-ins include carrots, leeks, and celery, along with other vegetables you like. Same for herbs and seasonings. Parsley, along with garlic salts and powders and onion salts and powders go well in this recipe.
- Quantities of each ingredient will vary wildly, depending on the size of your stock pot (or slow cooker) and the turkey bones. But I confess, I stuff the stock pot as well as I can, leaving enough room at the top to prop the lid open slightly from time to time. As the ingredients cook, they’ll soften and sink somewhat, giving you extra room in the cooking unit you’re using.
- Your cook time may vary, depending on whether you use a stockpot or slow cooker and how intense you want the flavor to be. I find that I get a really flavor after even three or four hours of simmering. You can adjust your time if another works better.
