Ingredients Jump to Instructions ↓

  1. Carcass and wings from 1 roasted turkey

  2. 4 quarts coldwater

  3. 1 large onion, or 2 medium, peeled and cut into chunks

  4. 2 medium carrots, peeled and cut into chunks

  5. 2 stalks celery with leaves, cut into chunks

  6. 2 medium leeks, trimmed, washed (see Tip) and cut into chunks

  7. 1 medium tomato, cut into chunks

  8. 1 head garlic, cloves separated and peeled

  9. 6 sprigs fresh parsley

  10. 6 sprigs fresh thyme, or 1 teaspoon dried

  11. 2 bay leaves

  12. 1 teaspoon salt, or to taste

  13. 1/2 teaspoon whole black peppercorns

Instructions Jump to Ingredients ↑

  1. Cut or break turkey carcass into 3 or 4 pieces. Place carcass pieces and wings in a stockpot. Cover with water and bring to a simmer. Reduce heat to low. Skim froth. Add remaining ingredients, return to a simmer and skim again. Cook, uncovered, at a bare simmer, skimming occasionally, until broth is well flavored, about 3 hours.

  2. Using tongs or a slotted spoon, remove large pieces of carcass and wings from pot. Strain broth into a large bowl. Cover and refrigerate for up to 2 days. Skim off any fat that solidifies on the surface.


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