Rich Homemade Turkey Broth

Unlock the incredible potential of your Thanksgiving leftovers by transforming them into a rich, savory homemade turkey broth. This invaluable liquid gold, often overlooked, is a powerhouse of flavor and nutrients, perfect for enhancing everything from hearty soups and luxurious gravies to delicate sauces and comforting stews. Don’t let that turkey carcass go to waste; discover how easy it is to create a versatile culinary base that will elevate your cooking all year long.

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What is Turkey Broth?

Turkey broth is a foundational ingredient in countless culinary traditions, celebrated for its robust, savory flavor and remarkable versatility. It’s essentially a flavorful liquid meticulously crafted by simmering turkey bones, meat scraps, and often, a medley of aromatic vegetables, herbs, and spices in water for an extended period. This slow extraction process draws out the deep flavors from the turkey and vegetables, creating a rich base that adds unparalleled depth to a wide array of dishes.

More than just a flavor enhancer, homemade turkey broth is revered for its potential health benefits. When made from bones rich in collagen and connective tissue, it becomes “bone broth,” packed with gelatin, amino acids, and minerals. This nourishing elixir is believed to support gut health, joint function, and skin elasticity, making it a wonderful addition to a balanced diet. Whether you’re aiming to create a velvety gravy, a comforting soup, or a complex sauce, a well-made turkey broth is your secret weapon for infusing your cooking with savory excellence and wholesome goodness.

The Difference Between Broth and Stock

While the terms “broth” and “stock” are often used interchangeably, particularly in home kitchens, there are subtle distinctions that can impact the final flavor and texture of your dishes. Understanding these differences can help you choose the best base for your culinary creations.

Broth is traditionally made by simmering meat (with some bones) along with vegetables and seasonings for a relatively shorter period, typically 1-2 hours. Its primary purpose is to extract a lighter, more delicate flavor from the meat, resulting in a thin, clear liquid that is often seasoned and can be consumed on its own as a nourishing drink. It tends to have a milder, more subtle turkey flavor.

Stock, on the other hand, is primarily made by simmering bones (often roasted first for deeper flavor), along with a small amount of meat scraps, vegetables, and aromatics, for a much longer duration—anywhere from 4 to 24 hours. The extended cooking time is crucial for breaking down the collagen in the bones, releasing gelatin into the liquid. This results in a much richer, more viscous liquid that often gels when chilled. Stock provides a more intense, deeper flavor profile and a fuller body, making it an excellent base for gravies, sauces, and stews where a robust foundation is desired.

For this recipe, we are focusing on extracting maximum flavor and nutrients from the turkey carcass and bones, leaning closer to the definition of a rich “stock” or “bone broth.” However, for simplicity and common usage, we’ll often refer to it as “turkey broth” throughout this guide, acknowledging its robust and versatile nature.

Essential Turkey Parts for Broth

The beauty of making homemade turkey broth lies in utilizing every last bit of your holiday bird. From the largest bones to the smallest scraps, each component contributes unique flavors and nutrients to your liquid gold. Here’s a detailed look at the best turkey parts to use:

• Turkey Carcass: The backbone of your broth! After carving your turkey, the entire carcass, including the ribcage, backbone, and any remaining meat and connective tissue, is the most crucial component. It’s packed with collagen, which is essential for creating a rich, gelatinous broth that is both flavorful and highly nutritious. Break it down into smaller pieces if necessary to fit your pot.
• Neck: Often found tucked inside the turkey cavity, the neck is a treasure trove of flavor. It contains a good amount of meat, bone, and connective tissue, all of which contribute to a deeper, more complex broth. Don’t discard it!
• Wings: Turkey wings are rich in both meat and connective tissue. These components break down during the long simmering process, adding body and a savory depth to your broth. They are particularly good for enhancing the gelatin content.
• Backbone and Frame: Beyond the main carcass, any other bony parts, such as the separated backbone or parts of the frame, are excellent. These skeletal structures are primarily composed of collagen, which transforms into beneficial gelatin during cooking, giving your broth a luxurious mouthfeel and nutritional boost.
• Giblets (Optional): The giblets typically include the heart, liver, and gizzard. While some cooks reserve the liver for other uses due to its strong flavor, the heart and gizzard can be fantastic additions to your broth. They provide an intense, gamey flavor that enhances the overall richness. If using, ensure they are thoroughly cleaned.
• Leftover Meat Scraps: Don’t forget any small pieces of meat still clinging to the bones after carving. These will simmer into the broth, adding even more turkey flavor.

Utilizing a combination of these parts ensures a deeply flavored, nutrient-dense turkey broth that will be far superior to any store-bought alternative.

Skin On or Skin Off for Turkey Broth?

The decision of whether to remove the skin from your turkey parts before making broth often comes down to personal preference and your desired outcome. Both approaches have their merits:

Leaving the Skin On:

• Enhanced Flavor and Richness: Turkey skin contains fat, and fat is a carrier of flavor. Leaving the skin on will contribute to a richer, more intensely flavored broth, especially if the skin was seasoned during roasting. This can be particularly desirable for gravies or very hearty soups.
• Gelatin Contribution: While bones are the primary source of gelatin, turkey skin also contains some connective tissue that can contribute to a slightly thicker, more gelatinous broth once cooled.
• Reduced Prep Time: It simply saves you a step in the preparation process, making broth-making even easier after a big meal.

Removing the Skin:

• Leaner Broth: If you’re conscious about fat content or are making broth for specific dietary needs, removing the skin will result in a leaner broth. Any residual fat can be easily skimmed off the top after the broth has chilled, whether the skin was on or off.
• Cleaner Appearance: A broth made without skin tends to have a clearer, more transparent appearance. This might be preferred for certain delicate soups or consommé where visual clarity is important.
• Less Greasiness: While fat adds flavor, too much can make a broth feel greasy. Removing the skin can help prevent an overly fatty broth, especially if your turkey was particularly fatty to begin with.

Ultimately, there’s no right or wrong answer. For a deeply flavored, robust turkey broth, leaving some skin on is perfectly fine. If you prefer a lighter, clearer broth, or are keen on reducing fat, then removing the skin is a good choice. You can always skim excess fat after the broth has been made and chilled, offering the best of both worlds.

Other Essential Ingredients and Tools

Creating a truly exceptional homemade turkey broth requires more than just the turkey carcass. A few simple aromatic vegetables and key kitchen tools will make the process smooth and successful.

Essential Tools:

• Large Stock Pot or Dutch Oven: This is the traditional method for simmering broth on the stovetop. A heavy-bottomed pot ensures even heating and prevents scorching. A capacity of 8 quarts or more is ideal for a full turkey carcass.
• Instant Pot: For a faster, hands-off approach, an Instant Pot (or any electric pressure cooker) is fantastic. It significantly cuts down on cooking time while still extracting rich flavors and gelatin.
• Slow Cooker: If you prefer a set-it-and-forget-it method with minimal supervision, a large slow cooker is an excellent choice. It allows for gentle, long simmering, developing deep flavors over many hours.
• Fine Mesh Strainer: Absolutely essential for straining out all the solids (bones, vegetables, scraps) from your finished broth, leaving you with a clear, smooth liquid.

Key Ingredients for Flavor:

The beauty of broth is its flexibility. While a traditional mirepoix (onions, carrots, celery) forms the classic flavor base, don’t hesitate to use what you have on hand, especially vegetables nearing the end of their shelf life. This is an excellent way to reduce food waste and infuse your broth with complex flavors.

• Onions: A fundamental aromatic. You can use whole or roughly chopped onions, including the skins, which add a lovely golden hue to the broth. Yellow or white onions work best.
• Celery: Adds a subtle, earthy, and slightly peppery note. Chopped stalks and even some leaves are perfect.
• Carrots: While not listed in the original, carrots are a classic addition to broth, contributing a hint of sweetness and improving the overall color. Roughly chopped carrots are ideal.
• Garlic: Whole cloves, smashed or lightly peeled, impart a wonderful savory depth.
• Herbs: Fresh or dried herbs like bay leaves, parsley stems, thyme sprigs, and rosemary add complexity. Avoid strong, woody herbs like sage in large quantities, as they can overpower the delicate turkey flavor.
• Peppercorns: Whole black peppercorns add a mild, earthy spice without being too dominant.
• Apple Cider Vinegar (Optional): A splash of raw apple cider vinegar (about 1-2 tablespoons per gallon of water) can help extract more minerals and collagen from the bones, potentially leading to a more gelatinous broth. Don’t worry, you won’t taste the vinegar in the final product.
• Salt and Pepper: To taste, but often added more generously in the dishes you prepare with the broth, rather than heavily salting the broth itself.

Remember, the goal is to create a flavorful foundation, so experiment with what you enjoy! If you have mushroom stems, leek greens, or even potato peels, these can often contribute great flavor too.

Simple Steps to Make Turkey Broth

Making your own turkey broth is a straightforward process, regardless of whether you choose an Instant Pot or a slow cooker. The fundamental steps remain the same, culminating in a rich, homemade liquid that will elevate your cooking. Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Gather Ingredients: Start by collecting your leftover turkey carcass and bones, along with your chosen aromatic vegetables (onions, celery, carrots, garlic) and any herbs and spices like bay leaves and peppercorns.
2. Prepare the Pot: Place all the turkey bones, carcass pieces, and meat scraps into your Instant Pot or slow cooker. Arranging them evenly will help with proper water circulation.
3. Add Aromatics and Water: Scatter your chopped vegetables, garlic, and herbs over the turkey bones. Pour in cold, filtered water until the bones are completely submerged and the pot reaches its maximum fill line (for Instant Pot) or just to the top (for slow cooker). Adding cold water helps with a clearer broth as impurities rise to the surface more slowly.
4. Season Lightly: Add a pinch of salt and a few whole peppercorns. Remember, you can always adjust seasoning later when using the broth in recipes. A splash of apple cider vinegar can also be added here to aid in nutrient extraction.
5. Cook: Select your preferred cooking method (pressure cook for Instant Pot or slow cook on low). The longer the simmering time, the deeper the flavor and the more collagen will be extracted from the bones.
6. Strain: Once cooking is complete, carefully open the pot. Place a fine mesh strainer over a large, heat-proof bowl or another clean pot. Ladle or carefully pour the entire contents of the cooking pot through the strainer, ensuring all the liquid (your precious broth!) is collected. Discard the spent bones and vegetables.
7. Cool and Store: Allow the strained broth to cool completely before transferring it to airtight containers for storage.

This simple process turns potential waste into a culinary goldmine, providing a flavorful base for countless meals.

Optimal Cooking Time for Rich Turkey Broth

The cooking time is a critical factor in determining the depth of flavor, richness, and gelatin content of your homemade turkey broth. Longer cooking times generally yield a superior product, as they allow more time for the flavors to meld and for the beneficial collagen to be extracted from the bones.

For the Instant Pot (Pressure Cooker):
The Instant Pot drastically reduces cooking time while achieving results comparable to long stovetop simmering. For turkey broth, a minimum of 2 hours under high pressure is recommended. However, for an exceptionally rich and flavorful broth with good gelatinization, I personally prefer to pressure cook for 4 hours. This extended pressure cooking time ensures maximum extraction from the bones and vegetables. After cooking, always allow for a natural pressure release for at least 30 minutes (or longer) before manually releasing any remaining pressure. This helps to settle the contents and extracts even more flavor.

For the Slow Cooker:
The slow cooker method is perfect for those who prefer a hands-off approach and can let it simmer throughout the day or overnight. For a robust turkey broth, cook on the “Low” setting for a minimum of 12 hours, up to 24 hours. The gentle, consistent heat of a slow cooker slowly breaks down the bones and connective tissues, resulting in a deeply flavored and often gelatinous broth. Avoid cooking for much longer than 24 hours, as some flavors can start to degrade and become bitter.

Visual Cues for Readiness:
You can often tell your broth is reaching its peak by observing a few signs:

• Color: A well-cooked turkey broth will have a beautiful golden to amber color.
• Aroma: It will smell deeply savory and aromatic, a comforting scent that fills your kitchen.
• Fat Speckles: Look for golden speckles of rendered fat floating on the surface; this is a good indicator of richness.

Ultimately, the “best” cooking time will depend on your equipment and desired intensity, but these guidelines will help you achieve a fantastic homemade turkey broth.

The Gel Consistency in Turkey Broth

Many home cooks strive for a broth that “gels” when chilled, and for good reason. This gel-like consistency is a direct indicator of a high concentration of gelatin, which is derived from the collagen found in bones and connective tissues. While not strictly necessary for a flavorful broth, a gelatinous broth signifies a highly nutritious product, rich in amino acids beneficial for gut health, joint support, and even skin and hair health.

Why does broth gel?
During the long simmering process, the collagen in turkey bones (especially from joints, wings, necks, and feet) breaks down into gelatin. When this gelatin-rich liquid cools, it solidifies into a jelly-like state. This is a highly desirable outcome, as it means you’ve successfully extracted a significant amount of beneficial nutrients. When reheated, it will return to a liquid state.

Does it always have to gel?
No, your turkey broth does not *have* to have a gel consistency to be delicious and useful. A broth that doesn’t gel can still be incredibly flavorful and suitable for most culinary applications. Factors like the age of the turkey, the specific bones used, and the cooking time can all influence the gelatin content. For example, older birds and bones with more connective tissue will yield more gelatin.

How to encourage a gel consistency:
If you’re aiming for a strong gel, consider these tips:

• Choose the Right Bones: Prioritize bones with abundant connective tissue, such as turkey necks, wings, and leg bones. If possible, add some turkey feet, as they are exceptionally rich in collagen.
• Extended Cooking Time: Simmering for longer periods, especially with the Instant Pot (4 hours) or slow cooker (18-24 hours), gives collagen more time to break down into gelatin.
• Add Apple Cider Vinegar: A tablespoon or two of raw apple cider vinegar (ACV) at the beginning of the cook can help draw more minerals and collagen out of the bones. Don’t worry, the vinegar flavor dissipates during cooking.
• Avoid Over-Dilution: Use just enough water to cover the bones. Too much water will dilute the gelatin concentration.

Even if your broth doesn’t gel firmly, it will still impart wonderful flavor and some nutritional benefits to your dishes. The gelling is simply a bonus, indicating a particularly potent batch.

How Long Does Homemade Turkey Broth Last?

Proper storage is crucial to maximize the lifespan of your homemade turkey broth and ensure it remains safe and delicious. Unlike store-bought varieties that contain preservatives, homemade broth is a fresh product and requires careful handling.

In the Refrigerator:
Once your turkey broth has been strained and cooled completely, it can be safely stored in an airtight container in the refrigerator for 3-4 days. To ensure food safety, it’s vital to cool the broth rapidly before refrigerating. You can do this by dividing it into smaller containers, placing the pot in an ice bath, or simply letting it sit at room temperature for no more than 2 hours before transferring to the fridge. Always keep it tightly sealed to prevent absorption of other fridge odors and contamination.

Signs of Spoilage:
Even with proper storage, it’s important to be aware of the signs that your broth might have spoiled:

• Unpleasant Odor: Any sour, musty, or off-putting smell is a clear indicator that the broth is no longer good.
• Cloudiness or Murkiness: While broth isn’t always perfectly clear, excessive cloudiness or sediment that wasn’t there initially can be a sign of bacterial growth.
• Mold Growth: Visible mold on the surface is an obvious sign to discard the broth immediately.
• Unusual Taste: If it tastes sour, bitter, or otherwise “off,” do not consume it.

When in doubt, it’s always best to err on the side of caution and discard any questionable broth. For longer-term storage, freezing is your best option, significantly extending its usability.

Smart Storage Solutions for Turkey Broth

Having a batch of homemade turkey broth on hand is a game-changer for quick and flavorful meals. Choosing the right storage containers can make a big difference in convenience and longevity.

• Mason Jars: These are excellent for both refrigerator and freezer storage. For the refrigerator, fill them almost to the top and seal tightly. For freezing, leave at least an inch of headspace at the top to account for expansion as the liquid freezes, preventing the glass from cracking. They are reusable, environmentally friendly, and allow you to see the beautiful golden broth inside.
• Freezer Soup Molds (Souper Cubes): These silicone molds are a fantastic investment for portioning out broth. They are designed to freeze liquids into perfectly measured blocks (often 1-cup or 2-cup portions), which can then be easily popped out and stored in freezer bags. This eliminates the need to thaw a large batch when you only need a small amount, making meal prep incredibly efficient.
• Freezer-Safe Containers: Any plastic or glass containers designed for freezer use will work. Again, remember to leave headspace for expansion.
• Heavy-Duty Freezer Bags: Once your broth has completely cooled (or frozen in molds), you can transfer it to freezer bags. For liquid broth, lay the bags flat on a baking sheet in the freezer until solid, then store them upright to save space. This method works well for larger quantities.

Labeling your containers with the date and contents is a simple but crucial step to keep track of your stock and ensure freshness. With these smart storage solutions, your homemade turkey broth can be enjoyed for months to come.

Freezer Tips for Long-Term Storage

Freezing your homemade turkey broth is the best way to preserve its quality and nutrients for extended periods, allowing you to enjoy the fruits of your labor long after the initial cooking. Here are some essential freezer tips:

• Cool Completely First: Never put hot broth directly into the freezer. Allow it to cool completely in the refrigerator first. This prevents raising the internal temperature of your freezer, which can affect other frozen foods, and ensures the broth freezes efficiently.
• Portion Control is Key: Freeze broth in various portion sizes that are convenient for your cooking needs.
  • Freezer Soup Molds (Souper Cubes): As mentioned, these are perfect. I highly recommend these soup molds from Amazon. They are sectioned out into 1-cup or 2-cup portions, which makes it incredibly easy to pop out the exact amount of broth needed for a specific recipe, whether it’s for a pan sauce or a serving of soup.
  • Ice Cube Trays: For smaller quantities, freeze broth in ice cube trays. Once solid, transfer the broth cubes to a freezer-safe bag. These small portions are ideal for deglazing a pan, adding flavor to sautéed vegetables, or boosting a sauce.
  • Mason Jars or Freezer Containers: For larger portions, use wide-mouth mason jars (pint or quart size) or other freezer-safe plastic containers. Remember to leave at least 1 inch of headspace at the top of glass jars to prevent cracking when the liquid expands during freezing.
• Airtight Packaging: Always use airtight containers or freezer bags to prevent freezer burn and keep the broth tasting fresh. Squeeze out as much air as possible from freezer bags before sealing.
• Label and Date: Clearly label each container or bag with the contents (“Turkey Broth”) and the date it was made. This helps you keep track of inventory and use the oldest broth first.
• Freezer Lifespan: Properly frozen turkey broth can maintain its quality for up to 3 months. While it might be safe to consume beyond that, the flavor and texture may begin to degrade.
• Thawing: Thaw frozen broth in the refrigerator overnight for best results. For quicker thawing, you can place a frozen block directly into a pot on the stovetop over low heat, or use the defrost setting on your microwave. Avoid thawing at room temperature for food safety.

Culinary Uses for Your Homemade Turkey Broth

Once you’ve made a batch of this flavorful, nourishing turkey broth, you’ll find endless ways to incorporate it into your cooking. Its rich taste and wholesome properties make it an indispensable ingredient in a variety of dishes. Here are some ideas to inspire you:

• Soups and Stews: This is arguably the most common and beloved use. Turkey broth forms the perfect base for comforting soups like Turkey Wild Rice Soup, Turkey Chili, Instant Pot White Chicken Chili, Pumpkin Chili, Chicken Lasagna Soup, Buffalo Chicken Soup, and Instant Pot Chicken Tortilla Soup. It adds depth and a homemade quality that store-bought broths simply can’t match.
• Gravies and Sauces: For Thanksgiving leftovers or any roasted poultry, turkey broth is the ultimate foundation for a rich, silky gravy. It’s also excellent for deglazing pans to create flavorful sauces or for thinning out heavier sauces.
• Cooking Grains: Use turkey broth instead of water when cooking rice, quinoa, couscous, or pasta. It infuses the grains with incredible savory flavor, transforming a simple side dish into something special.
• Risotto: For a truly decadent risotto, swap out vegetable or chicken broth for your homemade turkey broth. The result will be a deeply flavored and creamy dish.
• Braising Meats and Vegetables: Slow-cook tough cuts of meat or hardy vegetables in turkey broth. The broth tenderizes the ingredients while imparting its rich flavor, creating incredibly tender and succulent meals.
• Sipping Broth: For a comforting and nourishing treat, simply warm a cup of broth and sip it on its own. It’s a fantastic way to enjoy its health benefits, especially if you’re feeling under the weather or just need a warm pick-me-up.
• Pan Sauces: Deglaze your pan after searing chicken, pork, or vegetables with a splash of turkey broth, then reduce it slightly to create an instant, flavorful pan sauce.

With a freezer full of homemade turkey broth, you’ll find yourself reaching for it constantly, adding an unparalleled depth of flavor and nutrition to your everyday cooking.

More Delicious Turkey Recipes

Looking for more ways to enjoy turkey beyond just broth? Explore these delicious recipes:

• Air Fryer Turkey Legs
• Air Fryer Turkey Wings
• Air Fryer Turkey Breast
• Cajun Spiced Roasted Turkey
• Instant Pot Turkey Breast
• Stuffed Turkey Legs
• Slow Cooker Turkey Legs
• Turkey and Cheese Sliders

Homemade Turkey Broth Recipe

This Easy Turkey Bone Broth Recipe is perfect for utilizing your leftover Thanksgiving carcass. Making your own broth only requires a handful of ingredients and minimal effort. This flavorful broth will come in handy for countless recipes, from soups to gravies, or you can simply sip on it for a nourishing boost!

By Brandi Crawford

Average rating: 5 out of 5 stars based on 5 votes.

Print Recipe |
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Prep Time: 10 mins

Cook Time: 12 hrs

Total Time: 12 hrs 10 mins

Course: Dinner, Lunch

Cuisine: American

Servings: 8 cups

Calories: 60 kcal

Equipment Needed

• Instant Pot
• Slow Cooker
• Freezer Soup Molds
• Mason Jars
• Large Stock Pot or Dutch Oven (Alternative to Instant Pot/Slow Cooker)
• Fine Mesh Strainer

Ingredients for Turkey Broth

• 1 whole turkey carcass and leftover bones from a cooked turkey (It’s fine if the bones have meat and skin.)
• Water (Enough to fill to the max line of your Instant Pot or slow cooker. I recommend filtered water.)
• 1 cup chopped onions (Loosely chopped)
• 1 cup celery (Loosely chopped)
• 2 fresh garlic cloves (whole or minced)
• Salt and pepper to taste
• Optional: 1-2 bay leaves, 1 tsp whole black peppercorns, 1-2 tbsp apple cider vinegar

Instructions

Instant Pot Method

1. Add all of the turkey carcass, bones, meat scraps, water, chopped onions, celery, garlic, and any optional herbs/spices (like bay leaves, peppercorns, apple cider vinegar) to the Instant Pot.
2. Fill the water to the max line of the pot, ensuring all ingredients are submerged.
3. Secure the lid and set the Instant Pot to Pressure Cook (High Pressure) for 2 hours. For a richer, more gelatinous broth, cook for 4 hours.
4. When the cooking cycle is complete, allow the steam to release naturally for at least 30 minutes before performing a manual quick release of any remaining pressure.
5. Place a fine mesh strainer over a large, heat-proof bowl. Carefully open the Instant Pot and strain the bones and scraps over the bowl to catch the flavorful broth. Discard the solids.
6. Allow the broth to cool completely before storing.

Slow Cooker Method

1. Combine all of the turkey carcass, bones, meat scraps, water, chopped onions, celery, garlic, and any optional herbs/spices (like bay leaves, peppercorns, apple cider vinegar) in the slow cooker.
2. Fill the water to the top of the pot, ensuring all ingredients are fully covered.
3. Set the slow cooker to the “Low” setting and cook for 12-18 hours. For an even deeper flavor and more gelatin, you can extend the cooking time up to 24 hours.
4. Once cooking is finished, place a fine mesh strainer over a large, heat-proof bowl. Carefully transfer the contents of the slow cooker through the strainer to separate the broth from the solids. Discard the bones and vegetables.
5. Allow the broth to cool completely before storing.

Helpful Notes

If you want the broth to gel up more consistently, add 4 tablespoons of raw apple cider vinegar along with all the ingredients at the beginning of the cooking process. This helps extract more collagen from the bones. The vinegar taste will dissipate during cooking.

You can often re-use the bones, carcass, and scraps to make a second batch of broth. With turkey, I usually find the second batch is of comparable quality to the first, offering an even greater return on your initial turkey investment. Just add fresh vegetables and water for the second round.

For an even deeper flavor, you can roast the turkey carcass and bones in the oven at 400°F (200°C) for 30-45 minutes until lightly browned before adding them to your pot. This caramelization adds a rich, roasted note to the broth.

Nutrition Information

Serving: 1 cup

Calories: 60 kcal

Carbohydrates: 1g

Protein: 7g

Fat: 2g

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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Making your own turkey broth is a rewarding culinary endeavor that brings countless benefits to your kitchen. From maximizing your Thanksgiving leftovers to providing a foundational ingredient for a myriad of delicious and wholesome meals, homemade broth is an unmatched staple. With a little effort, you can enjoy the deep, rich flavors and nourishing qualities of this liquid gold, transforming simple ingredients into extraordinary dishes. Happy cooking!