What to do with your leftover turkey carcass? 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.
Can You Freeze Turkey Broth?
Now sometimes 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. Don’t freeze them the turkey broth in glass jars. I use plastic bottles from soft drinks to fill with the broth, it works perfectly!
You can make any soup with Turkey Broth From Leftover Turkey. 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.
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!
It’s so easy to make a delicious Turkey Broth from leftover Christmas or Thanksgiving Turkey. Don’t throw you leftover Turkey away, make this soup instead! Bon Appetit! Приятного аппетита!
Turkey Broth made from leftover Christmas or Thanksgiving turkey. A bone broth full of nutrients, easy to freeze and full of flavor, perfect for freezing for later! Turkey Stock Using Leftover Turkey
- 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.