What to do with your leftover turkey bones? Follow this Turkey Broth recipe from a leftover turkey of course! It's such a shame to waste turkey leftovers. Plus you get the benefit of the seasoned roasted turkey flavors in your meat.
The best part is that you don't waste any food. I'm a big believer in using everything you have, and roasted bones make the best soup! Plus you get the benefit of the meat that left on the bones. It all adds to the great depth of the soup.
Can You Freeze Turkey Broth?
After Thanksgiving or Christmas, you are in turkey overload, and more turkey is the last thing you want. It's easy to make this turkey soup stock and pop it into the freezer to have at a later date. I photographed this in glass Mason jars, as I was storing it in the fridge. Don't freeze them the broth in glass jars. I use plastic bottles from soft drinks to fill with the broth when freezing. It works perfectly and won't crack in the freezer like the glass can.
You can make any soup with Turkey Stock made from leftovers. My favorite turkey broth recipe is Turkey Wonton Soup, which is a refreshing change from Turkey hangover! The Asian flavors and the lighter soup make a welcome change from the heavy holiday meals.
It's so easy to make soup stock, you just need some time. Just throw your turkey bones, veggies and herbs into a large stockpot, and allow to simmer. The longer you allow the turkey carcass to simmer, the tastier your soup will be. And we all love tasty soup!
You can also throw it all into an Instant Pot as well. Follow the in my Instant Pot Bone Broth recipe, just use the leftover turkey carcass. I love my Instant Pot for making soup broth because it's faster, but not everyone has a pressure cooker.
It's so easy to make a delicious Turkey Broth from leftover Christmas or Thanksgiving Turkey. Remember not to throw out your leftover Turkey bones, make this soup instead! Bon Appetit! Приятного аппетита!
- 1 turkey carcass
- 4 litres of water
- 1 onion chopped in half
- 2 bay leaves
- 2 stalks of celery
- 1 carrot chopped in half
- 10 peppercorns
- 2 sprigs of parsley and thyme
- salt and pepper to taste
- Place the turkey carcass in a large stockpot or dutch oven. Break down the carcass if necessary to fit into the pot. Add water, herbs and vegetables and bring to a boil. Reduce heat to a simmer and allow to simmer for 2 hours.
- When broth is done, strain it and remove any turkey pieces that can be chopped and put back into the soup. I usually strain the broth once with a colander to remove the big pieces, then a second time through a cheesecloth for a clear broth. Season to taste.
- Keep broth refrigerated until ready to use.