Step-by-Step Instructions for Making and Canning Turkey Broth

Making turkey broth is a fantastic way to utilize every part of the bird, especially after a big holiday feast. This approach not only reduces waste but also provides a rich, flavorful base for soups, stews, and sauces. Canning your homemade turkey broth allows you to preserve it for future use, ensuring you have a delicious ingredient on hand.

Why Make Your Own Turkey Broth?

Creating your own turkey broth is not just budget-friendly; it’s also a healthier choice compared to store-bought options. You control the ingredients, which means no preservatives or artificial flavors. In fact, homemade broth can contain up to 50% less sodium than many commercial varieties. The aroma of simmering turkey broth fills your kitchen with warmth and comfort, turning your cooking experience into a delightful one.

Ingredients You'll Need

To make a rich and flavorful turkey broth, gather the following ingredients:

• Leftover turkey carcass (bones and skin)

• Water (around 3-6 gallons, depending on pot size)

  
  

Equipment Required

Before you start, ensure you have the following equipment ready:

• A large stockpot or roasting oven

• A strainer or cheesecloth

• Canning jars (quarts)

• Canning lids and rings

• A pressure canner (for safe canning)

• A ladle and funnel

  
  

Step 1: Prepare the Turkey Carcass

After your holiday meal, save the leftover turkey carcass. Remove any large pieces of meat, but don’t stress about getting every last bit. Place the carcass in a large stockpot or roasting oven.

Step 2: Add Vegetables and Herbs(optional)

You can either make a basic broth or you can add vegetables and herbs to it. If you wanted to you would add them now, You would add chopped carrots, celery, onion, and/or garlic to the pot. Toss in any fresh herbs and season with salt and pepper. This combination can enhance the flavor of your broth, making it rich and aromatic. For example, including thyme can give your broth a subtle earthy note.

Step 3: Cover with Water

Fill your pot with enough water to cover the turkey carcass by 2-3 inches. You will typically need about 2-3 gallons of water for an average-sized turkey.

Step 4: Simmer the Broth

Bring the pot to a boil over medium-high (300 degrees) heat. Once boiling, reduce the heat to low and let it simmer for at least 6 hours. The longer you simmer, the more flavor you’ll extract. Studies show that simmering broth for at least 6 hours can pull out beneficial nutrients from the bones. I usually simmer mine for 24-48 hours to make a truly beneficial bone broth.

Step 5: Strain the Broth

After simmering, it’s time to strain the broth. Use a strainer or cheesecloth to separate the liquid from the solids. Discard the bones and vegetables, as they will have given all their flavor to the broth.

Step 6: Skim Fat

You’ll notice a layer of fat that floats on top. You'll want to skim this off for a leaner broth. I usually give it to my barn cats or add it in my dog's food.

Step 7: Prepare for Canning

Before you start canning, ensure your jars are clean and hot. You can do this by running them through a dishwasher.

Step 8: Fill the Jars

Using a ladle and funnel, fill your quart jars with the turkey broth, leaving 1/2 inch of headspace at the top. This space is crucial for the canning process, allowing for expansion during sealing.

Step 9: Seal the Jars

Wipe the rims of the jars with white vinegar on a clean cloth to remove any oily residue. Place the canning lids on top and screw on the rings until they are fingertip-tight. This ensures a proper seal without over-tightening.

(For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.) 

Step 10: Pressure Can the Broth

Place the filled jars in a pressure canner. Follow the manufacturer’s instructions for your specific canner, but generally, process the jars at 10 pounds of pressure for 25 minutes if you are at sea level. If you need to know how altitude affects the amount of pressure you process your jars at check out my canning basics video/post. 

Step 11: Cool and Store

After the processing time is complete, turn off the heat and let the canner cool down naturally. Once the pressure is down to zero, remove the weight and then the lid and allow them to cool for 10 minutes. Next, carefully remove the jars and place them on a  heat resistant surface about 1-2 inches apart. Allow them to cool 24 hours before removing the ring, washing off the outside with warm soapy water and storing them in a cool, dark place.

Tips for Success

• Use Quality Ingredients: The quality of your ingredients directly affects the flavor of your broth. Fresh vegetables and herbs yield a more vibrant result.

• Experiment with Flavors: Feel free to add additional ingredients like mushrooms or leeks to customize your broth to your liking.

  
  

• Label Your Jars: Don’t forget to label your jars with the date and contents. This helps you keep track of when you made your homemade broth.

  
  

Embrace the Art of Broth Making

Making and canning turkey broth is a rewarding process that not only helps reduce waste but also provides you with a delicious and versatile ingredient for your kitchen. With just a few simple steps, you can create a rich, flavorful broth that will enhance your meals for months to come. So, the next time you roast a turkey, remember to save the carcass and whip up a batch of homemade broth. Your future self will thank you!