Make Flavorful Turkey Broth from Leftover Turkey Bones

You’ve just enjoyed a wonderful Thanksgiving or Christmas dinner and now face the question: what to do with the leftover turkey carcass? Rather than tossing it, you can turn it into rich, flavorful broth. Below is a clear, step-by-step guide to making turkey (or chicken) broth using that leftover carcass.

Why make turkey broth?

• Reduce waste by using the whole bird.
• Save money compared to store-bought broths.
• Homemade broth tastes better and allows you to control the salt and seasonings.
• Making broth is simple and flexible — I’ll show exact steps and easy substitutions.
• This method works with a leftover turkey carcass, a whole raw chicken, or a cooked rotisserie chicken.
• Bone broth is nutrient-rich. Slow-simmering bones releases gelatin, minerals, and amino acids that add body and potential health benefits to the broth.

This classic recipe shows how to turn a leftover turkey carcass into a versatile broth you can use in soups, stews, risottos, and many other dishes. If you didn’t grow up watching someone make stock, follow these exact steps and you’ll have excellent homemade broth.

What you need to know before you start

• Use a large stockpot or a crockpot.
• Broth takes time. Plan ahead — simmering for several hours (or overnight in a crockpot) gives the best flavor and nutrition.

How to make turkey broth from a leftover turkey

Ingredients

• 1 turkey carcass
• 2 tsp poultry seasoning (or substitute: 1 tsp garlic powder, 1 tsp ground sage, 1/2 tsp thyme, and a pinch of black pepper)
• 2 tsp salt (adjust to taste)
• 2–3 bay leaves (optional)
• About 10 cups water (add more to cover the carcass as needed)

Instructions

1. Pick all usable meat from the bones and reserve it for other recipes.
2. Place the turkey carcass in a large stockpot or crockpot.
3. If you prefer less fat, remove and discard extra skin; you may keep it if you want richer broth.
4. Cover the carcass with water, leaving some headspace in the pot for boiling and stirring.
5. Add poultry seasoning, salt, and bay leaves if using.
6. Bring the pot to a boil, then reduce to a gentle simmer.
7. Simmer for anywhere from 1 up to 12 hours. For maximum flavor and nutrient extraction, simmer 8–12 hours or leave it overnight in a crockpot on low.

Tip: The crockpot is very convenient. Put the carcass and seasonings in while you clean up, set it to low, and let it cook overnight. In the morning, you’ll have a deeply flavored broth ready to strain.

Long, gentle simmering extracts marrow and gelatin from the bones, giving the broth a rich texture and depth of flavor. When the broth is done, carefully strain it through a large strainer into a bowl or another pot to separate the liquid from the bones and solids. Allow the broth to cool enough to handle safely.

Discard most of the bones, but save any remaining bits of good meat for other recipes. If you plan to remove excess fat, chill the strained broth in the refrigerator overnight so the fat solidifies on top and can be easily skimmed off.

How to make broth from a whole raw chicken

The process is similar when starting with a raw chicken. Remove packaging and any innards from the cavity, discard or reserve the neck and gizzards as you prefer, and trim large pieces of fat or skin. Place the whole chicken in your pot, cover with water, add the same seasonings, and simmer for 1–2 hours or until the meat is no longer pink and falls from the bones. The longer you simmer, the more flavor and nutrients you’ll extract.

How to make broth from a cooked rotisserie chicken

Leftover carcasses from store-bought or homemade rotisserie chickens make excellent broth. Follow the same steps as with a turkey carcass: put the bones in a pot, cover with water, add seasonings, and simmer for several hours. A crockpot works especially well for this.

How to skim fat from the broth

Removing excess fat improves clarity and lowers calories. Two easy methods:

• Refrigerator method: Chill the strained broth overnight. The fat will solidify on top and can be skimmed off with a spoon.
• Quick-skim method: If you’re short on time, drop a few cups of ice into the hot broth. The fat will cling to the ice; remove the ice quickly and discard the collected fat.

You may notice a thick, gel-like texture after chilling — that gelatin is a sign of a good, nutrient-rich stock. When reheated, the broth will return to a smoother, soup-like consistency. If the flavor is very concentrated, dilute with water or a small amount of store-bought broth to taste.

Now you have homemade turkey or chicken broth ready to use in soups, sauces, risottos, and many other dishes. It’s economical, flavorful, and a great way to honor the effort that went into your holiday meal.