From soups to sauces, this homemade Turkey Broth is a wonderful base for any dish. Simply store it in your refrigerator or freezer until you're ready to use it!
1 leftover turkey carcass
1 onion, chopped
2 carrots, chopped
2 stalked of celery, chopped
2 garlic cloves, minced
1 tablespoon olive oil
8 cups cold water
1 bay leaf
salt and pepper to taste
Remove all the remaining meat from the turkey carcass and set it aside for later use.
In a large stockpot, heat the olive oil over medium heat.
Add the onion, carrots, celery, and garlic to the pot and sauté them until the onion becomes translucent.
Add the turkey carcass to the pot, along with 8 cups of cold water.
Add the bay leaf, salt, and pepper to the pot.
Bring the mixture to a boil over high heat, and then reduce the heat to low and let it simmer for 3 to 4 hours, stirring occasionally.
After 3 to 4 hours, remove the pot from the heat and let it cool for a few minutes.
Using a slotted spoon, remove the turkey bones and vegetable solids from the pot to discard them.
Strain the broth through a fine-mesh strainer or cheesecloth to remove any remaining solids.
Let the broth cool completely before transferring it to airtight containers for storage in the freezer or refrigerator.
Use the leftover turkey meat in a soup, stew, or casserole recipe, and use the turkey broth as a base for your recipes.