Turkey Bone Broth | Food | Illinois Extension | UIUC

Ingredients

• Turkey carcass and all bones from leftover turkey
• 2 coarsely chopped carrots
• 1 celery rib with leaves, chopped
• 1 onion chopped
• 1 clove of minced garlic
• 1/4 cup chopped parsley with stems
• 1 teaspoon peppercorns
• 1 bay leaf
• 2 quarts water or canned chicken broth if you are short on bones
• Wash hands with warm soap and water
• Break up turkey bones and place in a large pot.
• Add remaining ingredients and cover with water or canned chicken broth or a combination of the two.
• Bring to a boil, reduce heat to a simmer and cook, for two hours, skimming foam periodically.
• Strain through a colander, then pour back into pot and boil until liquid is reduced to one quart.