Forget the store-bought cartons! This turkey broth recipe is easy, flavorful, and ready in about 1 ½ hours. Plus, it freezes well, so you’ll always have broth on hand for soups, casseroles, or gravy.
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Why You’ll Love This Turkey Broth For Gravy
When it comes to broth, having a really good one makes all the difference. It’s the foundation of so many recipes, from cozy soups to hearty casseroles. Sure, there are plenty of decent options on the market, but nothing compares to homemade. And I don't know about you, but it seems to be harder and harder to find turkey broth at the store... especially outside of holiday season.
Making this broth from scratch doesn’t take much effort, and the reward is a flavorful liquid you can freeze and pull out whenever you need it. I love making a batch ahead of the holidays so I can use it to boost pan drippings for an amazing broth for gravy. It’s easy, it’s budget-friendly, and it makes everything you cook taste better. Here’s why it’s worth making yourself:
- Hands-off cooking time
- Freezer-friendly
- Customizable
- Better than store-bought
Ingredient Information And Substitutions
- Turkey wings- My favorite cut to use, but you can swap in turkey necks, drumsticks, or even the carcass from a roasted turkey.
- Onion- Adds sweetness and depth as it simmers. Shallots can be used instead.
- Carrots- Give natural sweetness and color. Parsnips are a nice substitute.
- Celery- Brings a fresh, earthy flavor. Fennel stalks can be used if you want something different.
- Garlic- Smashed cloves add subtle flavor.
- Olive oil- Helps brown the turkey pieces for a richer flavor. Vegetable oil is an easy substitute.
- Fresh herbs- Sage, thyme, and parsley are classic pairings for turkey. And using fresh means you can bundle and remove them easily.
- Whole peppercorns- Bring gentle heat and complexity. Cracked peppercorns or ground black pepper can be used, though the flavor will be stronger (and you'll have specks in the broth).
- Kosher salt- Sea salt will also work.
How To Make Turkey Broth
Step 1- Brown the turkey parts.
Heat oil in a Dutch oven over medium-high heat. Add the turkey wings (or other pieces) and sear until golden brown on all sides, 5-7 minutes. Remove once browned.
Step 2- Make the sachet.
Add onion, carrots, and celery to the pot. Cook for about 7 minutes until softened and caramelized.
Wrap garlic, herbs, and peppercorns in cheesecloth, then tie it closed. This makes it easy to remove later.
Step 3- Caramelize the vegetables.
Add onion, carrots, and celery to the pot. Cook for about 7 minutes until softened and caramelized.
Step 4- Simmer the broth.
Return the turkey to the pot along with the sachet and 12 cups of water. Bring to a light simmer, then lower the heat.
Step 5- Cook gently.
Simmer uncovered for 1 ½ hours. Skim foam off the top if needed, and season with salt toward the end.
Step 6- Strain and cool.
Pour through a sieve to remove solids. Let cool completely before storing.
Frequently Asked Questions
Raw turkey pieces work perfectly for this recipe. Browning them first gives the broth a rich, layered flavor, and if you’ve ever wondered how do you make turkey stock taste truly homemade, that step is what sets it apart.
Not necessarily. You can add herbs and garlic directly, but the sachet makes straining much easier.
I use the words interchangeably. Stock is usually made with bones, cooks longer, and gels when cooled, while broth is lighter. This recipe leans more toward broth, but I use it the same way.
Tips For Making The Best Turkey Broth Recipe
- Don’t worry about chopping your veggies too small. Since you’ll strain them out later, big chunks are totally fine and save you time.
- I like to bundle the herbs, garlic, and peppercorns in a piece of cheesecloth. It makes straining easier, and even though it’s not the “official” way to make a sachet d’épices, it works like a charm.
- Use dried herbs if you must. About a tablespoon of each should do it. Still add it to the cheesecloth, or spoon the dried herbs into a teabag.
- You can skim fat as the broth cooks, but I usually let it cool first. Once it’s chilled, the fat hardens on top and is super easy to remove. A fat separator works too if you want to speed things up.
- Always let the broth cool completely before popping it in the fridge. This helps keep it fresh and safe.
- Ingredients to prep ahead- Chop the onion, carrots, and celery. Wash the herbs and peel the garlic.
- Leftovers and storage- Store cooled broth in the fridge for up to 5 days or freeze for up to 6 months. I like to portion it into jars or freezer bags for easy grab-and-go use.
What To Serve With Turkey Broth
This broth is the base of so many comfort foods. It’s perfect for soups, casseroles, and of course, a rich, homemade gravy during the holidays. A few favorites include:
- Wild Rice Creamy Chicken Soup (Great with Turkey Too!)
- French Onion Rice Pilaf with Orzo
- Instant Pot Beef Tips and Gravy
- Italian Bean Soup With Sausage
Other Turkey Recipes To Try
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Turkey Broth Recipe
Ingredients
- 1 Tablespoon Olive oil
- 2 turkey wings raw
- 1 large onion cut into chunks
- 4 medium carrots peeled and cut into chunks
- 3 ribs celery cut into chunks
- 2-3 sprigs fresh sage
- 4-5 sprigs fresh thyme
- 3-4 sprigs fresh parsley
- 2 cloves garlic peeled and smashed
- 8 whole peppercorns
- 12 cups water
- Kosher salt, to taste
Instructions
- Heat oil in a heavy bottom dutch oven over medium high heat.
- Add turkey wings and brown until golden on each side making sure not to over load the pan, about 5-7 minutes. Remove from pan when browned.
- Add onion, celery and carrots and sauté until they begin to caramelize, about 7 minutes.
- While the vegetables caramelize, place fresh herbs, smashed garlic and peppercorns into the center of a cheese cloth. Roll it closed and tie the ends off to secure closed and form a sachet.
- Add turkey wings, cheese cloth sachet and 12 cups of water into the pot. Bring to a light simmer and reduce heat to medium low.
- Simmer for 1 ½ hours. Season with salt to taste if you want.
- Cool and strain so that only the liquid remains. Refrigerate or freeze until you're ready to use.
Video
Notes
- Don’t worry about chopping your veggies too small. Since you’ll strain them out later, big chunks are totally fine and save you time.
- I like to bundle the herbs, garlic, and peppercorns in a piece of cheesecloth. It makes straining easier, and even though it’s not the “official” way to make a sachet d’épices, it works like a charm.
- Use dried herbs if you must. About a tablespoon of each should do it. Still add it to the cheesecloth, or spoon the dried herbs into a teabag.
- You can skim fat as the broth cooks, but I usually let it cool first. Once it’s chilled, the fat hardens on top and is super easy to remove. A fat separator works too if you want to speed things up.
- Always let the broth cool completely before popping it in the fridge. This helps keep it fresh and safe.
- Ingredients to prep ahead- Chop the onion, carrots, and celery. Wash the herbs and peel the garlic.
- Leftovers and storage- Store cooled broth in the fridge for up to 5 days or freeze for up to 6 months. I like to portion it into jars or freezer bags for easy grab-and-go use.
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