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Turkey Broth
Prep Time
10
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
10
minutes
mins
Course:
Soup
Cuisine:
American
Keyword:
Turkey Broth
Servings:
3
quarts
Calories:
Ingredients
Bones, skin, and drippings from Turkey
Make sure you've taken off as much meat as you can
Water
1
Onion, peeled and quartered
1
tblsp
crushed garlic
1/2
cup
white wine
fresh herbs
Instructions
Place turkey bones, leftover skin, and any drippings, the onion, garlic, and wine into a large stockpot
Cover with water so that it's just 1-2 inches over the bones
Bring to boil over medium-high heat. Once it starts to boil turn it down to a very gentle simmer and let cook for 4 - 6 hours.
I always have fresh herbs around for cooking so I add those to the pot for the last 1/2 hour of cooking.
Let cool enough to handle, then strain the broth into glass jars. I use quart but you can use whatever works for you.
Place in refrigerator. Skim off any fat or gel the next day.
I use this broth to make my turkey noodle soup.
You can also process the broth with a pressure canner to keep in the pantry. I'm definitely going to do that this year.
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