Homemade Stovetop Turkey Broth for Canning or Freezing

Make rich homemade turkey broth on the stovetop with roasted turkey, vegetables, and herbs. Use it in soups, gravies, and stuffing, then pressure can or freeze it for later.

Cook Time

Servings

Difficulty

7 hours 30 minutes

6–8 quarts

Intermediate

Prep Time

30 Minutes

Ingredients

☐ 1 whole turkey, approximately 14 pounds, gravy packet and giblets removed
☐ 1 pound carrots, cut into chunks
☐ 2 large onions, quartered
☐ 8–10 garlic cloves
☐ 1–2 celery stalks, roughly chopped
☐ 1–2 leeks, thoroughly washed and roughly chopped
☐ 2 bay leaves

☐ 1 tablespoon whole peppercorns
☐ 4–5 sprigs fresh thyme or 1 tablespoon dried thyme
☐ A few sprigs fresh rosemary, optional
☐ A few fresh sage leaves, optional
☐ ¼ cup vinegar
☐ Water, enough to cover the turkey and vegetables
☐ Cooking spray

Directions

Prepare the Turkey

Remove the gravy packet and giblets from the turkey. Set them aside for another recipe or freeze them for later. Cut or separate the turkey into several large pieces.

Preheat the Oven

Preheat the oven to 425°F. Lightly coat a large rimmed baking sheet or roasting pan with cooking spray.

Prepare the Vegetables

Arrange the carrots, onions, garlic, celery, leeks, and optional rosemary and sage on the prepared pan. Place the turkey pieces among the vegetables.

Roast the Turkey and Vegetables

Roast for 30–40 minutes, turning the pieces as needed, until the turkey and vegetables are deeply browned and caramelized.

Transfer to the Stockpot

Place the roasted turkey and vegetables in a large stockpot. Pour a little hot water into the roasting pan and scrape up the browned bits, then add that flavorful liquid to the stockpot.

Add the Seasonings

Add the bay leaves, peppercorns, thyme, and vinegar. Pour in enough water to cover the turkey and vegetables.

Bring to a Boil

Place the stockpot over medium-high heat and bring the mixture to a boil.

Simmer the Broth

Reduce the heat to low and maintain a gentle simmer for 4–6 hours. Skim away any foam that rises to the surface. Add hot water as needed to keep the ingredients covered.

Strain the Broth

Carefully remove the large turkey pieces, then strain the broth through a fine-mesh strainer or cheesecloth into a clean stockpot. Discard all bones, vegetables, herbs, and other solids.

Remove the Fat

For immediate use, skim the excess fat from the surface. For easier removal, cool the broth quickly, refrigerate it, and lift off the hardened fat before reheating. Do not leave the broth at room temperature for more than 2 hours.

To Freeze
Cool the Broth

Fill a clean sink or large basin partway with ice and cold water. Place the pot or heat-safe container of strained broth into the ice bath, making sure no ice or water gets into the broth. Stir the broth occasionally until it cools, then transfer it to freezer-safe containers.

Package for Freezing

Leave room at the top of each container for the broth to expand. Label with the name and date, then freeze.

To Pressure Can
Prepare the Broth and Jars

Remove excess fat, then bring the strained broth back to a full boil. Keep it hot while preparing clean, hot canning jars.

Fill the Jars

Ladle the boiling broth into the jars, leaving 1 inch of headspace. Remove air bubbles, adjust the headspace if needed, and wipe each rim with a clean, damp paper towel.

Apply the Lids

Center a new lid on each jar and tighten the band until fingertip-tight.

Load the Pressure Canner

Place the jars in a pressure canner prepared according to its manufacturer’s directions. Lock the lid and heat the canner. Allow steam to flow steadily from the vent for 10 minutes before closing the vent or applying the weight.

Process the Broth

Once the canner reaches the correct pressure for your canner type and elevation, process pint jars for 20 minutes or quart jars for 25 minutes.

For a dial-gauge canner, use 11 PSI at 0–2,000 feet, 12 PSI at 2,001–4,000 feet, 13 PSI at 4,001–6,000 feet, or 14 PSI at 6,001–8,000 feet.

For a weighted-gauge canner, use 10 PSI at 1,000 feet or below or 15 PSI above 1,000 feet.

Cool the Canner

Turn off the heat and allow the canner to depressurize naturally. Do not force-cool it or open the vent early. Wait until the pressure returns completely to zero before carefully opening the lid away from your face.

Cool and Check the Jars

Transfer the jars to a towel-lined surface and leave them undisturbed for 12–24 hours. Check the seals, remove the bands, label the jars, and store them in a cool, dark place. Refrigerate and use any jar that did not seal properly.

RECIPE TIPS

Roasting the turkey and vegetables until deeply browned is what gives the broth its rich color and flavor, so don’t rush that step. Be sure to scrape all the browned bits from the roasting pan into the stockpot-
that’s where the good stuff is!

Frequently Asked Questions

Can I make turkey broth from a leftover turkey carcass?
Yes. Remove most of the meat, place the carcass and bones in a large stockpot, and cover them with water. Add the vegetables and seasonings, then simmer until the broth is rich and flavorful.
Why should I roast the turkey and vegetables first?
Roasting creates deep browning and caramelization, giving the finished broth a richer color and stronger roasted flavor.
Can I freeze the turkey broth instead of pressure canning it?
Yes. Cool the broth quickly in an ice bath—place the pot in ice water without adding ice to the broth—then transfer it to freezer-safe containers. Leave room for expansion before freezing.
Can turkey broth be canned in a water-bath canner?
No. Turkey broth is a low-acid food and must be processed in a pressure canner using tested processing times and the correct pressure for your elevation.
Why didn’t my jars of turkey broth seal?
A jar may fail to seal if the rim was dirty, the headspace was incorrect, the band was too tight, or liquid escaped during processing. Refrigerate the unsealed jar and use it within 3–4 days, or freeze the broth in a freezer-safe container.