University of Illinois Extension

Turkey Bone Broth

After the holiday feast, save the turkey bones for making broth or soup. Leg bones, thigh bones, wing bones and the main breast and back bones are excellent for making a broth base for soup. If you do not have time or the inclination following the hassle of the holidays, freeze the bones in a zip closure bag for soup later.

Turkey carcass and all bones from leftover turkey
2 coarsely chopped carrots
1 celery rib with leaves, chopped
1 onion chopped
1 clove of minced garlic
1/4 cup chopped parsley with stems
1 teaspoon peppercorns
1 bay leaf
Water or canned chicken broth (if you are short on bones)

Break up turkey bones and place in a large pot. Add remaining ingredients and cover with 2 quarts water or canned chicken or combination of the two. Bring to a boil, then reduce to simmer and cook, skimming for 2 hours. Strain and boil down to one quart.

Nutrition Facts per serving: 4 servings per recipe; 1 cup serving size; 45 calories (10 calories from fat) 1g total fat; 0g saturated; 0mg cholesterol; 70mg sodium; 7g carbohydrate; 0g dietary fiber; 3g protein