Here is a recipe to make use of that giant carcass sitting in your fridge the week after Thanksgiving. I find turkey broth to be so warm, mild flavored, and just simply divine. For all the turkey haters out there, they haven’t had a steaming mug of turkey broth to change their minds. Look no further, here it is!

Here are a few tips when making your broth to ensure it comes out perfect.

1. Bone to water ratio is key. The bones should not be floating in the water, fill the pot enough to barely cover the bones.

2. Use a cleaver knife or heavy duty knife to expose the cartilage in the bones and chicken feet.

3. Keep the fat on the top broth. This will help seal the broth and keep it from going bad. When ready to use the broth, remove the fat cap and use it for cooking.

4. If freezing the broth in a glass jar, leave space at the top of the jar so it can expand. Avoid filling the mason jar more than 3/4 of the way full.

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Turkey Broth

  • Author: Christine Muldoon
  • Prep Time: 30 minutes
  • Cook Time: 12 hours
  • Total Time: 12 hours 30 minutes
  • Yield: 1/2 gallon 1x



1 turkey carcass: neck, wings, and legs
23 chicken feet (optional)
1/4 cup of Apple Cider Vinegar
filtered water
high quality, unrefined salt
sprigs of rosemary, or other leftover herbs


Remove all of the meat from the turkey carcass and reserve for leftovers throughout the week.

Place the turkey carcass and chicken feet into a large stockpot or crockpot. Use a cleaver knife to cut the carcass into pieces if it doesn’t fit into the pot. Add 1/4 cup of ACV to the turkey carcass and let it rest for 30 minutes. Sprinkle the herb sprigs into the pot as well.

Add filtered water to the pot, just enough to barely cover the carcass.

Bring the pot to a rolling boil. Skim the scum/impurities that rises to the top using a fine mesh strainer. Once all the impurities have been removed, lower the temperature to a simmer and place the lid onto the pot.

Simmer the turkey for a minimum of 12 hours and up to 24 hours.

Once finished simmering, turn off the heat and let it cool for 30 minutes to 1 hour. After the broth has cooled for a bit, begin straining the liquid into a mason jar using a fine mesh strainer.

Depending on how much broth was made, add 1 tsp of salt per quart of broth. Salting the broth is key, there is no greater sin than under-salted broth.

Enjoy a mug of warm, nourishing turkey broth and listen to your insides as they sing with joy.

Keywords: Thanksgiving, turkey, broth,