Homemade Turkey Broth

Lynnda Cloutier


I've made a variation of this recipe, using turkey thighs or drumsticks for the wings. I love it. You can make it in advance and then just make your gravy when needed.


★★★★★ 2 votes



  • ·
    1 t. canola oil
  • ·
    3 lbs. turkey wings, cut into 2 inch pieces
  • ·
    turkey giblets and neck from 1 twelve pound turkey
  • ·
    1 cup chopped onion
  • ·
    1/4 cup chopped celery
  • ·
    8 cups water

How to Make Homemade Turkey Broth


  1. Heat oil in large Dutch oven over medium high heat. Add turkey wings, giblets and neck; sauté 15 minutes or until well browned. Cover and reduce heat to low; cook 5 minutes. Stir in onion and celery. Cover and cook 10 minutes, stirring occasionally. Add 8 cups water, bring to a boil. Cover and reduce heat. Simmer 30 minutes. Strain broth through a fine sieve into a large bowl; discard solids. Cool to room temperature. Cover and chill 8 hours or overnight. Skim solidified fat from surface of broth. Discard. Make about 7 servings, or 7 cups.
    Cooking Light

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About Homemade Turkey Broth

Course/Dish: Turkey Soups Gravies

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