How to make Turkey Broth (Beginners)

How to Make Turkey Broth

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You can chicken or turkey, our homemade broth recipe will provide you with a flavorful and versatile base for a wide range of soups, stews, and other creations. Follow our step-by-step instructions, Create the best homemade broth right in your own kitchen. Perfect for beginners and seasoned cooks alike, our homemade broth recipe is a must-have addition to your cooking repertoire, allowing you to enhance your dishes with the rich, savory essence of homemade broth.

You Will Need

1 4-pound Butterball Turkey (remove gravy packet and giblets and freeze)
1 package of chunked Carrots
2 large Onions, quartered
8 to 10 Garlic Cloves
Vinegar
2 Bay Leaves
1 tablespoon Peppercorns
4-5 sprigs of fresh Thyme (or 1 tablespoon dried thyme)
1-2 stalks of Celery, roughly chopped
1-2 Leeks, washed and roughly chopped
A few sprigs of Rosemary and Sage (optional)
Water
Cooking spray

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How to can Turkey Broth instructions below

Recipes that use
Turkey or Chicken Broth

Turkey Mashed potatoes and Gravy

Chicken with Mushroom and Onion Gravy

Loaded Bacon and Cheese Chicken
Cabbage and Kielbasa Stir-fry

Corned Beef and Cabbage

How to make Turkey Broth
In the Instant Pot

Explore the world of adventure with our Instant Pot Turkey Broth recipe! This hassle-free guide unlocks the magic of creating rich, flavorful broth in a flash, ideal for elevating your soups, stews, and more. Whether you've got a turkey carcass left over from a feast or some fresh turkey bones ready to roll, our Instant Pot method ensures quick and scrumptious results. Explore herb-infused wonders and low-sodium options as you embark on a flavor-packed journey with your Instant Pot. Bid farewell to store-bought mediocrity and say a cheerful "hello" to homemade excellence with our Instant Pot Turkey Broth recipe – your passport to a world of tasty possibilities!

Preheat your oven to 425°F (220°C).
Spray a large baking sheet with cooking spray.
Place the chunked carrots, quartered onions, celery, leeks, and garlic cloves on the baking sheet.
Remove the gravy packet and giblets from the 4-pound Butterball Turkey, and set them aside or freeze them for another use. Cut or tear the turkey carcass into large pieces. Arrange these turkey pieces on the same baking sheet.
Roast the vegetables, turkey carcass, and herbs (rosemary and sage, if using) in the preheated oven for about 30-40 minutes or until they are deeply browned and caramelized.
Transfer the roasted ingredients to your Instant Pot.
Add a generous splash of vinegar to the Instant Pot.
Add the bay leaves, peppercorns, and fresh thyme (or dried thyme) to the Instant Pot.
Fill the Instant Pot with water, covering all the ingredients. Be sure not to exceed the maximum fill line of your Instant Pot.
Seal the Instant Pot with the lid and set it to Manual (Pressure Cook) mode on High Pressure. Set the timer for 60-90 minutes, depending on your preference for flavor intensity.
Once the cooking cycle is complete, allow the pressure to release naturally for about 15-20 minutes, and then carefully perform a quick release to release any remaining pressure.
Open the Instant Pot and carefully strain the turkey broth through a sieve or fine-mesh strainer into a large container or quart-sized jars. Discard the solids (vegetables, turkey pieces, and spices).
Your enhanced homemade turkey broth is now ready to use in various recipes. I did not add salt to allow flexibility in seasoning your dishes to taste without the broth overpowering with salt.
Allow the broth to cool to room temperature before refrigerating it. Once chilled, skim off any solidified fat that rises to the top.
Enjoy your flavorful, low-sodium turkey broth made conveniently in the Instant Pot!

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How to make Turkey Broth
On The Stove Top

Stovetop Turkey Broth recipe! Whip up homemade turkey broth right on your trusty stovetop and get ready for some savory magic. Whether you're a kitchen newbie or a seasoned pro, this method is all about fun. Dive into bubbling pots of deliciousness, toss in your favorite herbs and spices, and savor the joy of homemade turkey broth. Say "bye-bye" to store-bought blandness and say a cheerful "hello" to flavor-packed excitement with our Stovetop Turkey Broth – your ticket to kitchen fun!

Preheat your oven to 425°F (220°C).
Spray a large baking sheet with cooking spray.
Place the chunked carrots, quartered onions, celery, leeks, and garlic cloves on the baking sheet.
Remove the gravy packet and giblets from the 4-pound Butterball Turkey, and set them aside or freeze them for another use. Cut or tear the turkey carcass into large pieces. Arrange these turkey pieces on the same baking sheet.
Roast the vegetables, turkey carcass, and herbs (rosemary and sage, if using) in the preheated oven for about 30-40 minutes or until they are deeply browned and caramelized.
Transfer the roasted ingredients to a large stockpot.
Add a generous splash of vinegar to the stockpot.
Add the bay leaves, peppercorns, and fresh thyme (or dried thyme) to the stockpot.
Fill the stockpot with water, covering all the ingredients. Be sure to add enough water to submerge all the ingredients.
Place the stockpot on the stove over medium-high heat until the mixture comes to a boil.
Once it boils, reduce the heat to low and simmer the broth, skimming off any foam or impurities that rise to the surface. Simmer for about 4-6 hours, allowing the flavors to meld and the broth to become rich and flavorful. Keep an eye on the water level and add more as needed to keep the ingredients submerged.
After simmering for the desired time, remove the stockpot from the heat and let it cool slightly.
Strain the turkey broth through a sieve or fine-mesh strainer into a large container or quart-sized jars. Discard the solids (vegetables, turkey pieces, and spices).
Your enhanced homemade turkey broth is now ready to use in various recipes. I did not add salt to allow flexibility in seasoning your dishes to taste without the broth overpowering with salt.
Allow the broth to cool to room temperature before refrigerating it. Once chilled, skim off any solidified fat that rises to the top.

Enjoy your flavorful, low-sodium turkey broth made on the stovetop!

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How to Pressure Can
Turkey Broth for beginners Using Our Step-by-Step Guide

Step-by-Step for Beginner Canners:

Preparation: Start by making sure your quart-sized canning jars, lids, and bands are clean and sterilized. You can do this by boiling them or using a dishwasher with a sanitize setting.
Turkey and Vegetables: Take your 4-pound Butterball Turkey and remove the gravy packet and giblets. Freeze them for later use. In a large pot, put the turkey carcass, chunked carrots, quartered onions, garlic cloves, celery, leeks, bay leaves, peppercorns, thyme, and optional rosemary and sage.
Water and Vinegar: Cover all the ingredients with water. Add a small splash of vinegar (about 1/4 cup) to help bring out the flavors from the turkey bones and vegetables.
Simmer: Bring everything to a boil, then lower the heat to a gentle simmer. Let it simmer for around 3 to 4 hours. If you see foam forming on the surface, skim it off.
Straining: After simmering, strain the broth through a fine-mesh sieve or cheesecloth into another large pot or container. Get rid of the solids.
Fill Jars: Carefully pour the hot turkey broth into your prepared quart-sized canning jars, leaving about 1 inch of space at the top.
Debubbling: To remove any air bubbles, use a debubbling tool or a non-metallic spatula.
Clean Rims: Wipe the rims of the jars with a clean, damp cloth to ensure there's no residue that might interfere with sealing.
Lid Placement: Put the sterilized canning lids and bands on each jar, making sure they're not too loose or too tight.
Processing: Follow the instructions for your pressure canner. Usually, it involves processing at 10-11 pounds of pressure for 20-25 minutes for quart-sized jars.
Cooling: After processing, carefully take the jars out of the pressure canner and let them cool completely on a clean towel or cooling rack.
Check Seals: Once they're cool, check if the lids have sealed by pressing in the center. If it doesn't pop back, the jar is sealed.
Storage: Store your sealed jars in a cool, dark place. Properly sealed jars can be stored for up to a year or more.

That's it! You've just canned your homemade turkey broth, and it's ready to add a burst of flavor to your future recipes. Don't be afraid to give it a try; you'll be proud of your delicious creations.
Happy canning!