Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Use your leftover turkey carcass and any aromatics to make this simple turkey broth on the stovetop or in the slow cooker or Instant Pot.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
1. Place a turkey carcass, any leftover veggies or herbs from roasting the turkey breast (or any fresh ones you have on hand), and enough water to cover the carcass in a large stock pot or in a 6+ quart slow cooker or Instant Pot. You can also throw in ½ teaspoon peppercorns or a bay leaf.
2. Cook the turkey broth using one of these methods:
3. Using a colander/strainer over a large bowl or pot, strain out the solids from the broth. Let cool on the counter up to 2 hours only (then must be refrigerated to be safe!).
4. Either refrigerate and use within 3-5 days or divide into freezer containers–like mason jars, Souper Cubes, or Pyrex containers with lids (leave at least 1 inch head room for expansion)–and freeze for up to 3 months.
Can You Use a Chicken Instead? Absolutely! You can use your leftover chicken carcass to make delicious Chicken Broth instead.
Where We Get Our Turkey: We get our turkey (in the fall) and all our meat from ButcherBox. We highly recommend this service to source healthy meat–like organic chicken, uncured bacon, wild salmon, and grass-fed beef–and have used it for years ourselves. Read my full review here.
How To Thaw Broth: Thaw in the fridge for 24-48 hours or using the defrost setting on the microwave.
Find it online: https://thrivinghomeblog.com/turkey-broth/