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How To Make Turkey Bone Broth
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5 from 2 votes

Turkey Bone Broth

Bone broths are nourishing and full of minerals and gelatin. They are great for soup, stew, and gravy bases, or just to sip on.
Prep Time5 minutes
Cook Time12 hours
Total Time12 hours 5 minutes
Course: Pantry Staple, Soup
Cuisine: American
Keyword: bone broth, turkey
Servings: 4 quarts - possibly less depending on the size of your stock pot
Calories: 54kcal
Author: Cery


  • 1 turkey or chicken carcass
  • 2 med onion cut in half and studded with cloves
  • 1 head garlic
  • 2 bay leaves
  • 2 tsp sea salt
  • 12 peppercorns
  • 2 stalks celery (optional)
  • 2 large carrots (optional)
  • 1/4 cup apple cidar vinegar
  • water to cover


  • In a large oven proof stock pot, put chicken/turkey carcass, onions, garlic, celery, carrots, sea salt, peppercorns, and bay leaves. Add enough water to cover the bottom of the pan by an inch.
  • Put the stockpot in a 450 degree F oven for 30 minutes.
  • Remove from oven and add water to cover. Add the apple cider vinegar.
  • Put on stove top and bring to a boil.
  • Turn the heat down and let it simmer, skimming off any scum that comes to the surface.
  • Simmer for 12 to 24 hours.
  • Remove the bones and veggies and strain through cheesecloth.
  • At this point you can put it in the fridge so you can de-fat it, or just ladle it into canning jars.


The broth can be canned, frozen, or dehydrated.  And if you're ready for soup, just throw in some chopped chicken or turkey and some pasta and soup's on!


Calories: 54kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 1208mg | Potassium: 286mg | Fiber: 2g | Sugar: 5g | Vitamin A: 6104IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 1mg