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Thanksgiving Turkey Dinner – Turkey Broth

Turkey Broth

You’ll be thankful you took the time to make it turkey broth after Thanksgiving. Sometimes I make this  the day after, and sometimes I put the carcass in a two gallon zip lock freezer bag and make it a month or so later. I place the broth in freezer containers and it’s there waiting for me to make the best ever soups. Do the same and enjoy the results.


Check out the menu below for Thanksgiving recipes .

​Servings:  12    Serving size:  1 cup   Preparation time: 15 minutes  ​Cook time: 3-4 hours

Ingredients 2.5 pound turkey carcass  Water to cover (about 4 quarts) 1/4 cup vinegar 1 cup onion, coarsely chopped 1 cup celery, coarsely chopped 1 medium carrot, coarsely chopped ​1 bunch fresh parsley 2 pieces bay leaf             1 teaspoon peppercorns 1 teaspoon whole cloves

Directions ​1. Put carcass in 6-to 8-quart stockpot.  Add the water and vinegar.  Add all the other ingredients.   2. Bring to a boil, then reduce heat and simmer for 3 to 4 hours.   3. Cool broth 1 hour. Discard carcass. Strain and discard vegetables and herbs.   4. Refrigerate overnight.   5. Skim off fat and use within 3 days (refrigerated) or freeze in serving-size containers (1-2 cups).  Broth can be frozen up to 2-3 months.

​​I hope you enjoy my recipes. Let me know if you’ve tried any of them and how they turned out. Good cooking to you, ​Linda ​​​​​​​Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.

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