Turkey Broth Recipe

A jar of turkey stock with an onion and carrots next to it.

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.

Course How-to

Cuisine American

Diet Low Salt

Prep Time 10

Cook Time 1 30

Servings cups

Calories 101kcal

Author Jessy Freimann

Equipment

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.

Nutrition