Ingredients
Scale
- Turkey carcass and leftover bones
- 2 onions (quartered)
- 3 carrots (roughly chopped)
- 3 celery stalks (roughly chopped)
- 1 head of garlic (halved crosswise)
- 2 bay leaves
- 1 tablespoon black peppercorns
- Fresh herbs (any leftover from turkey prep)
- Cold water
Instructions
- Break down the carcass into manageable pieces
- Combine all ingredients in a large stockpot
- Cover with cold water by 2 inches
- Bring to a boil, then reduce to a gentle simmer
- Cook for 3-4 hours, skimming occasionally
- Strain and cool before storing
Notes
This broth becomes the foundation for countless future meals, carrying the essence of your Thanksgiving celebration forward.
Tips!
- Don’t baste! Opening the oven door frequently only extends cooking time
- Skip trussing the legs for more even cooking
- Use a meat thermometer—it’s your best friend
- Save the pan drippings for gravy
- Let the turkey rest properly before carving
- Category: Holiday Meal
- Cuisine: Christmas, Soup, Southern, Thanksgiving