Every Thanksgiving ends with the host pushing leftovers onto over stuffed guests. This is a great opportunity to snag reusable items to feed your family for weeks. Don’t be afraid to step forward and volunteer to take the rest of the Turkey home. Carcass, and Organs make the most wonderful Turkey Broth. This can be used for amazing “Turkey Noodle Soups” for the rest of the winter.
This is so easy it is not even funny.
- Sharp carving knife
- Large pot
- cutting board
- qt glass jars, and or freezer bags
Lay that big bird out on the board, and get ready to get your hands dirty. Reach out for a good grip, and rip off the legs and wings if they are still there. I then find it easiest to pull instead of slicing off all the big bits of meat still hanging on. For ease in future dinners lay out the dark meat and white turkey breast in separate piles. Put all sinew and bones into the pot. Use the knife to get through the tough bits. Store good meat in the refrigerator.
- Turkey Carcass with meat pulled off
- Thyme 2-6 fresh sprigs
- 3-5 onions, chopped with skin
- Garlic, 1/2 bulb, smashed
- Fennel seed, 1 Tbs or more
- Peppercorns, 1 Tbs or more
- Turmeric, 1 Tbs powder
- Celery, whole bunch chopped
- Carrots, or large parsnip, chopped
- Carrot tops, or parsley, whole bunch
- Sea Salt
Pile all of the Turkey Broth ingredients into the pot and cover with water. Bring up to a boil and simmer for 45+ minutes, depending on size, until flavor is full bodied. My carcass from a 15 lb Turkey took 60 mins.
When flavor is good and yummy, strain out veggies and compost. Toss Turkey carcass. Put aside any meat that came off to add to soup later. Once cool, store refrigerated for up to 2 months. If you have a good lid, let the broth sit outside for a bit to cool faster. For a low fat broth, you can skim off any fat collected on top and put aside to use for cooking oil later. Use the broth in place of water when making any rice, quinoa, or whole grains. Or use instead of chicken broth in your favorite recipes!
If you want to freeze for longer storage, after letting the broth cool to room temperature in the pot, take freezer bags and place them into a pitcher or jars with the opening folded over for easy pouring. Pour in the Turkey Broth leaving a few inches of room in the bag. Seal well. Lay flat on a pan and place in the freezer. This will keep your broth for about 6 months.
I love this recipe from Simply Recipes for a tasty Turkey Noodle Soup. She also has a more basic stock recipe that you can use, and build out what flavors you like. I generally use what ever I have on hand.
Turkey is so good for you, and has many health benefits like keeping you lean and strong, boosting thyroid health, and boosting your mood. Check out my article on the health benefits of Turkey. Don’t just toss out that Turkey Carcass. Get in the kitchen and make some unforgettable Turkey Broth.