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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.