Turkey Carcass Broth is like re-living that amazing turkey you ate. Think of revisiting Thanksgiving dinner over and over again with each slurp. Personally, I think Turkey broth smells better then chicken broth. I say “smells” since I have been a vegetarian for over 2 years and yes, I do miss turkey. So, before you pitch the turkey carcass after Thanksgiving, think twice.
Watch my video below as I use chicken bones to make chicken broth. Sub the turkey carcass instead. I have made both types of broths. Honestly, the recipe is quite similar to my vegetable broth skin recipe. All my broths are made in the crock-pot. Put the bones in over night with the veggies, and wake up to an amazing smelling house.
Did I tell you I LOVE my crock-pot? I do. I do.
Just in case, you aren’t a skin saver like me, just omit the peels from the recipe below. (Um, you can start by saving all those great vegetable skins from Thanksgiving dinner!)
Ingredients
Chicken bones or turkey carcass. I generally cook a 12 pound turkey for 6 people.
2 bay leaves
1 onion
2 garlic minced
2 Tablespoons of organic apple cider (It helps to extract calcium from the bones.)
2 carrots
1 celery stalk
vegetable peels on hand (I keep everything from pepper tops, cabbage bottoms, and cauliflower leaves.)
9 black organic peppercorns.
Recipe:
1. Add chicken or turkey carcass to the crock-pot. I only add enough chicken bones so that I have 3 inches of head space between the bones and the top of crock-pot. I own a 6 quart crock-pot. The goal is when you add the liquid and the vegetables that there is an inch between the crock-pot top and the ingredients.
2. Add all the vegetables, the bay leaves, peppercorns, and apple cider vinegar. (Just don’t add potato peels.)
3. Add water leaving about an inch head space between the top of the crock-pot and the ingredients.
Join the Conversation:
- Do you make Turkey Broth?
- If so, what is your recipe. Any secret hidden ingredients that give the broth some zing?
- Do you freeze your carcass for later use?
- Tell me one thing you love about Thanksgiving.
Linda Fuller says
May 17, 2017 at 10:22 amHow do you make stuffed peppers with frozen green peppers?
Anna says
May 22, 2017 at 4:55 pmLinda, you really can’t because the peppers would be all mushy. Anna
terre berkland says
September 5, 2017 at 7:12 pmLinda, I freeze my green peppers to make stuffed green peppers later….
I wash and clean and put in bags. When I want to make stuffed green peppers I take out of bag and stuff them….put in oven and bake….
OR
make stuffed green peppers omitting the cheese until AFTER you freeze and add when you are ready to make for supper……………stuff your peppers, bake, cool and freeze. When you take out add the cheese on top and back!!! YUM!
terre berkland says
September 5, 2017 at 7:16 pmHelp Anna….
I was reading your turkey broth recipe and it stops at step 3.
I am wondering how long to cook in crock? you vaguely mention ‘and you wake up to a delicious smelling house.
and, I presume, you strain, cool, and process in pressure canner??? 10 pounds for 20 minutes???
Anna says
September 27, 2017 at 4:24 pmTerre, I cook it about 8 hours. I follow my canning instructions with my canner. It is 25 minutes at 11 pounds of pressure given my area of the country.