A good turkey carcass broth gels overnight. You can see a spoonful of broth resting on the rest of the gelled broth.

Leftover Turkey Carcass Broth

Turn your leftover turkey carcass into delicious broth. This easy and classic turkey carcass broth is loaded with healing benefits. Drink it as your bone broth or use it as stock in a variety of dishes.

Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 2 quarts
Calories 214 kcal
Author Yang


  • 1 roasted turkey carcass, approx. 2.5 lb after meats are removed (see recipe notes below)
  • 1 large carrot, roughly chopped
  • 1 onion, roughly chopped
  • 2 celery stalks, roughly chopped
  • 3 bay leaf
  • 3 garlic cloves
  • 2 large thyme sprigs
  • 3 quarts filtered water (see recipe notes below)
  • 1/4 cup apple cider vinegar (see recipe notes below)


  1. Add all ingredients into a large stock pot. Bring to a boil and then simmer for 6 to 8 hours. If your flame is set on too high, you will need to add a little water along the way.

  2. Once done, filter out only the broth, which should be reduced to roughly 2 quarts. Discard the bones and aromatics.

  3. Store in the fridge or freezer.

Recipe Notes

  1. Trim off all the meats from the roasted turkey. The meats can be saved for other dishes.
  2. 3 quarts filtered water equals 12 cups.
  3. Apple cider vinegar helps to extract minerals from the bones, while adding depth of flavour to the broth. The finished product will not taste acidic.
  4. Feel free to add other aromatics of your choice, such as parsley, leeks, peppercorns. I keep a ziplock bag of accumulated food scraps like parsley stems, fennel tops in my freezer for soup and broth.
  5. Calorie calculation is based on the whole recipe.