Homemade Canned Turkey Broth

Transforming your holiday turkey carcass into rich, homemade broth is a culinary secret that simplifies winter cooking. With a simple simmer and a quick pressure canning process, you can stock your pantry with jars of deeply flavorful turkey broth. This golden liquid elevates everyday soups, enriches gravies, and makes rice dishes taste like they’ve been lovingly prepared for hours, offering comfort and gourmet taste with minimal effort during busy weeknights.

Canning turkey broth, often referred to as turkey stock, stands out as one of the most rewarding post-holiday kitchen projects. It’s an efficient way to utilize every bit of your festive meal, turning what might otherwise be discarded into a valuable pantry staple. The process involves a single, extended simmering session, effectively clearing out refrigerator space while yielding numerous jars of intensely flavored stock. This homemade goodness ensures that future meals, from hearty soups to savory gravies and creamy risottos, boast an impressive depth of flavor that store-bought alternatives simply cannot match.

Our method begins with an optional, yet highly recommended, quick roast of the turkey bones. This initial step is key to developing a deeper, more appealing color and infusing the finished broth with a rich, toasty, and complex roasted flavor profile. Following the roast, the bones undergo a long, gentle simmer with a carefully selected array of simple aromatics. The final stages involve a meticulous straining and defatting process, preparing the broth perfectly for safe and effective pressure canning.

While this turkey broth is an excellent standalone pantry item, ready to elevate countless dishes, it’s also an ideal base for other turkey preservation endeavors. It pairs perfectly when canning turkey meat or as a flavorful liquid in various turkey canning recipes, offering versatility and enhancing the overall quality of your home-preserved foods.

Why You’ll Love This Pressure Canning Recipe!

This recipe for pressure-canned turkey broth is more than just a culinary task; it’s an investment in your future self, a thoughtful gift that keeps on giving throughout the colder months. Imagine the satisfaction of transforming what’s left of a festive meal—a turkey carcass—into a foundational ingredient you’ll genuinely use all winter long. It’s incredibly gratifying to clear out the fridge, filling your home with the warm, inviting aroma of simmering stock, and then having a shelf full of real, deeply flavorful broth ready whenever inspiration strikes or dinner demands a quick solution.

What truly distinguishes this recipe is the initial roasted-bone step. This seemingly small addition makes an enormous difference, imparting a rich, savory depth and a beautiful golden hue that no store-bought carton can replicate. Once preserved through pressure canning, the benefits are immediate and tangible: effortlessly delicious soups in minutes, gravies that taste expertly crafted even on the busiest evenings, and perfectly seasoned rice that suggests hours of preparation. Each time I open a jar in the depths of winter, I’m reminded that the most impactful canning projects are those that infuse ordinary days with extraordinary ease and flavor.

Ingredients for Turkey Broth

Crafting exceptional turkey broth doesn’t require a strict ingredient list; it’s a wonderfully flexible recipe designed to make the most of what you have on hand after a big turkey meal. However, for a consistently rich and flavorful broth, here are the core components I always rely on:

• Leftover Turkey Bones and Carcass: This is the foundation of your broth. Include any remaining bones, such as legs, wings, and even bits of skin or cartilage. These impart deep flavor and body.
• Carrots: Essential for natural sweetness and contributing to the broth’s foundational flavor. No need to peel them; just a good wash will suffice.
• Celery: Provides an earthy, aromatic backbone that is characteristic of classic stock. Use stalks, leaves, or even the root ends.
• Onion: Adds savory depth and a beautiful golden hue to the finished broth. Whole onions work well, or you can save scraps like skins and ends from previous cooking.
• Garlic: Infuses a gentle warmth into the broth without being overpowering, especially after a long simmer.
• Bay Leaves, Thyme, and Parsley: A trio of classic herbs that deliver a traditional, aromatic stock flavor. Fresh sprigs are ideal, but dried herbs work perfectly too.
• Whole Black Peppercorns: Contributes a subtle, spicy complexity without making the broth overly peppery.
• Salt (Optional): Many prefer to omit salt during the initial broth making process to maintain maximum flexibility when using the broth in various recipes later. Salt does not affect canning safety.

The precise quantities of these ingredients aren’t critical for canning safety; this recipe is forgiving. Generally, I use a couple of carrots and celery stalks, one large onion, a bulb of garlic sliced in half, a few bay leaves, and a generous handful of fresh or dried herbs. Remember, this is about maximizing flavor from leftovers, so feel free to adapt based on what’s available.

Regarding salt, preferences vary widely. Some canning recipes suggest as little as ¼ teaspoon per quart, while others go up to 1½ teaspoons. This significant range highlights the subjective nature of seasoning broth. To ensure the greatest versatility, I typically skip adding salt during the broth-making and canning stages. This allows me to perfectly season each dish individually when I finally use the broth, tailoring it to specific needs. If you do wish to pre-salt, a good starting point is about ¼ teaspoon per quart, added directly into the jars before processing.

How to Make Turkey Broth: Step-by-Step

Making homemade turkey stock is a straightforward process, but a few key steps ensure the best flavor and clarity. This recipe assumes you’re starting with a leftover turkey carcass or bones that have already been cooked. The initial roasting of the bones is highly recommended for an unparalleled depth of flavor.

If you are beginning with raw turkey meat or bones, the roasting step is no longer optional—it becomes mandatory. All meat and bones must be fully pre-cooked before they are introduced to the stockpot. Adding raw meat or bones directly into the stockpot will result in a cloudy, unappealing broth and may introduce undesirable flavors. To reiterate: Ensure all turkey meat and bones are completely cooked before you begin simmering your broth.

1. Roast the Bones for Deep Flavor: Preheat your oven to a robust 400°F (200°C). Spread the turkey carcass and any additional bones evenly in a large roasting pan. Roast for 30 to 45 minutes, or until the bones are nicely browned and caramelized. This step significantly enhances the flavor and color of your final broth.
2. Combine with Aromatics: Carefully transfer the roasted bones to a substantial stockpot. Add your chosen aromatic vegetables: carrots, celery, onion, and garlic. Introduce the herbs and spices—bay leaves, thyme, parsley, and whole peppercorns.
3. Begin the Simmer: Pour enough cold water over all the ingredients to fully submerge them, typically 6-8 quarts for a large carcass. Gradually bring the pot to just below a boil, aiming for a gentle simmer. Reduce the heat immediately to maintain a low and gentle simmer. This slow, steady heat is crucial for extracting maximum flavor and collagen while keeping the broth clear.
4. Long and Gentle Simmer: Allow the broth to simmer uncovered for 4 to 8 hours. Throughout this process, monitor the water level and add more hot water as needed to ensure the bones and vegetables remain covered. A longer simmer extracts more flavor and nutrients, resulting in a richer, more gelatinous stock.
5. Strain and Defat: Once simmering is complete, carefully strain the broth through a fine-mesh strainer. For an exceptionally clear broth, line the strainer with cheesecloth. Allow the strained broth to cool sufficiently to handle safely. Once cooled, skim off any accumulated fat from the surface. This step is vital for both the quality and safety of your canned product.
6. Reheat for Canning: Just before canning, return the strained and defatted broth to a large pot and bring it back up to a rolling boil. This aligns with NCHFP guidelines for hot-packing stock.

Pressure Canning Turkey Broth

Proper preparation is key to safely canning turkey stock. A well-strained and adequately defatted broth is essential. Excess fat can interfere with the sealing of your jars and can significantly reduce the shelf quality of your preserved broth by becoming rancid over time. The NCHFP explicitly instructs cooling broth and meticulously discarding excess fat before reheating and proceeding with canning.

While cooling and chilling broth makes fat removal easiest (as the fat solidifies), I’ve found that turkey stock, which is generally less fatty than beef or venison stock, can often be effectively hand-skimmed while still warm. If you are careful and adept with a ladle, you might be able to remove sufficient fat without waiting for the broth to cool completely, saving you some time.

Once your broth is perfectly strained and you’ve removed as much fat as possible, return it to a clean pot and bring it back to a strong simmer or boil. Simultaneously, wash your canning jars, lids, and rings thoroughly. Keep the jars hot until you are ready to fill them, either in a pot of simmering water, a dishwasher on a sanitize cycle, or a warm oven.

Prepare your pressure canner for hot packing according to the manufacturer’s instructions. This typically involves adding a specified amount of water (usually 2-3 inches) to the bottom of the canner and bringing it to a simmer.

Ladle the boiling turkey stock carefully into your hot, prepared jars, ensuring you leave exactly 1-inch headspace (the space between the liquid surface and the rim of the jar). Use a non-metallic utensil to gently remove any air bubbles from the jars. Check the headspace again and adjust if necessary by adding more hot broth. Wipe the rims of the jars meticulously with a clean, damp cloth to remove any grease or residue, which could prevent a proper seal. Center new, clean lids on the jars and apply the screw bands fingertip-tight.

Load the filled jars into your prepared pressure canner. Secure the canner lid in place. Before bringing it up to pressure, allow a steady stream of steam to escape from the canner’s vent for a full 10 minutes. This venting process is crucial for removing all air from the canner, ensuring the internal temperature reaches the necessary level for safe processing. After venting, close the vent and bring the canner up to the required pressure, as specified for your altitude and canner type (refer to the altitude adjustments below).

Process pint jars for 20 minutes and quart jars for 25 minutes, maintaining the correct pressure throughout the entire processing time. If the pressure drops at any point, you must bring it back up and restart the timing from the beginning. Once the processing time is complete, turn off the heat. Allow the pressure canner to cool down naturally and return to zero pressure. Do not attempt to force cool the canner. After it has fully depressurized, wait an additional 5-10 minutes before carefully removing the lid, tilting it away from your face to direct the steam away.

Using a jar lifter, carefully remove the hot jars from the canner and place them on a sturdy surface covered with a towel or a cooling rack. Ensure there is adequate space between the jars to allow for even cooling. Let the jars sit undisturbed for 12 to 24 hours. During this time, you should hear the satisfying “ping” sound as the lids seal. After the cooling period, remove the screw bands, check each lid for a proper seal (the lid should be concave and not flex when pressed). Label your sealed jars with the contents and the date of canning. Store sealed jars in a cool, dark, and dry place. Any jars that did not seal properly should be refrigerated and used within a few days.

Storing and Using Canned Turkey Broth

Once your jars of homemade turkey broth have cooled and sealed, remove the screw bands, wipe down the jars, and label them clearly with the contents and the date of canning. Store these precious jars in a cool, dark, and dry place, such as a pantry, basement, or cupboard away from direct sunlight and heat sources. For optimal quality, the National Center for Home Food Preservation (NCHFP) recommends storage temperatures between 50°F and 70°F (10°C to 21°C), and generally advises using home-canned foods within approximately one year to enjoy them at their peak quality.

It’s important to differentiate between quality and safety. The “one year” recommendation primarily pertains to maintaining the best flavor, texture, and nutritional value. From a safety perspective, properly processed and sealed jars of turkey broth will not spoil, provided they were processed correctly according to NCHFP guidelines and the jars remain hermetically sealed. However, if you discover an unsealed jar on your pantry shelf (a lid that flexes when pressed or is no longer concave), or if there are any signs of spoilage (such as bubbling, cloudiness, or off-odors), you must dispose of the contents immediately without tasting. Safety first!

Once you break the seal and open a jar of your delicious home-canned turkey broth, it needs to be treated like any other perishable food. Refrigerate after opening and aim to use the contents within about a week for best freshness and safety.

With a supply of this versatile turkey stock on your pantry shelf, you unlock a world of culinary possibilities. It truly becomes a quiet workhorse in your kitchen, ready to transform everyday meals. Use it as a flavorful base for a myriad of dishes: hearty soups and stews, rich gravies for poultry or mashed potatoes, savory stuffing, perfectly cooked rice and other grains, robust bean dishes, comforting braises, and creamy pot pie fillings. Anywhere you would typically reach for a carton of store-bought broth, your homemade, canned turkey broth will provide a superior, more authentic flavor that truly shines.

Turkey Broth for Canning FAQs

5 from 2 votes

Yields: 4 to 5 quarts

Canning Turkey Broth Recipe

A robust and flavorful pressure canning recipe for rich turkey broth, made from holiday leftovers and simple aromatics. Perfect for stocking your pantry with homemade goodness for all your winter soups, gravies, and stews.

Prep Time: 5 mins

Cook Time: 8 hrs

Canning Time: 25 mins

Total Time: 8 hrs 30 mins

Print Recipe

Equipment

• Pressure Canner
• Large Stockpot (12-16 quart minimum)
• Roasting Pan
• Fine Mesh Strainer or Cheesecloth
• Canning Jars (Pint or Quart), Lids, and Rings
• Jar Lifter, Canning Funnel, Bubble Remover/Headspace Tool

Ingredients 

• 8 quarts water, or enough to generously cover all ingredients
• 1 large leftover turkey carcass, including legs, wings, neck, and any skin
• 2 large carrots, washed and unpeeled, roughly chopped
• 2 large celery stalks, roughly chopped (or celery tops)
• 1 large onion, quartered (or saved onion skins and ends)
• 1 bulb garlic, sliced in half horizontally (no need to peel)
• 2 whole bay leaves
• 4 sprigs fresh thyme, or 1 tsp dried thyme
• 4 sprigs fresh parsley, or 1 tsp dried parsley flakes
• 10 whole black peppercorns
• Optional: Salt, to taste (add to jars before canning, approx. 1/4 tsp per quart, or season when using)

Instructions 

1. Roast Turkey Bones: Preheat your oven to 400°F (200°C). Spread the turkey carcass and bones evenly in a large roasting pan. Roast for 30–45 minutes, or until deeply browned and fragrant. This step significantly boosts flavor.
2. Prepare Stockpot: Transfer the roasted bones to a large stockpot (at least 12-quart capacity). Add the chopped onion, halved garlic bulb, carrots, celery, bay leaves, fresh or dried thyme, parsley, and whole black peppercorns.
3. Add Water and Simmer: Pour 6–8 quarts of cold water over all the ingredients, ensuring everything is fully submerged. Bring the pot to a gentle simmer over medium-low heat. Do not boil vigorously.
4. Gentle Extraction: Reduce the heat to the lowest setting, maintaining a very gentle simmer. Continue to simmer for 4–8 hours, adding a little more hot water as needed to keep the bones covered. A longer, slower simmer yields richer flavor and more collagen.
5. Strain and Defat: Carefully strain the broth through a fine-mesh sieve, ideally lined with cheesecloth, into a clean bowl or container. Discard the bones and vegetables. Allow the broth to cool slightly, then skim off as much fat as possible from the surface. For easiest defatting, you can chill the broth overnight in the refrigerator; the fat will solidify and can be easily lifted off.
6. Reheat Broth: Before canning, return the defatted, strained broth to a clean pot and bring it to a rolling boil. Keep it at a boil until ready to fill jars.
7. Prepare Jars and Fill: Wash canning jars, lids, and rings, keeping jars hot until filling. Ladle the boiling turkey broth into hot jars, leaving precisely 1-inch headspace (space between the liquid and the top of the jar). Use a non-metallic tool to remove air bubbles. Adjust headspace if needed. Wipe jar rims with a clean, damp cloth to ensure a clean sealing surface. Center new lids on the jars and apply screw bands fingertip-tight.
8. Pressure Canning Setup: Place filled jars into your prepared pressure canner, which contains the amount of simmering water recommended by your canner’s manufacturer. Secure the canner lid. Vent the canner by allowing a steady stream of steam to escape for 10 minutes before bringing it up to the correct pressure.
9. Process Jars: Process pint jars for 20 minutes and quart jars for 25 minutes. Adjust the pressure according to your canner type and altitude (refer to the “Altitude Adjustments” section for specific requirements). Maintain steady pressure throughout processing.
10. Cool Down: Once processing is complete, turn off the heat. Allow the pressure canner to naturally depressurize to zero. Do not rush this process. After it reaches zero, wait an additional 5-10 minutes before carefully removing the lid, tilting it away from your face to release residual steam.
11. Final Cooling and Storage: Using a jar lifter, carefully remove the hot jars and place them on a towel-lined counter or cooling rack, ensuring they are not touching. Let them cool undisturbed for 12–24 hours. After cooling, check all seals. Remove rings, label jars with contents and date, and store sealed jars in a cool, dark, dry place. Any jars that did not seal should be refrigerated and used within a few days.

Notes

Yield: Start with 6–8 quarts of water, just enough to cover the bones and vegetables. After simmering and straining, you can expect to yield about 4–5 quarts of finished turkey broth, though this can vary depending on how tightly your pot is covered and the rate of evaporation during simmering. Keeping the pot tightly covered during simmering at a low heat will help maximize your yield.

Roasting step: Roasting the turkey carcass and bones beforehand is a game-changer. It deepens the color of your broth and infuses it with a richer, more complex, and savory flavor. While you can technically skip this step if you’re very short on time, the finished broth will be noticeably lighter in both color and taste. For the best flavor, don’t skip the roast!

Keep it at a gentle simmer: The key to a clear and flavorful broth is maintaining a very low, gentle simmer, not a vigorous boil. A hard boil can emulsify fats into the liquid, making your broth cloudy, and can also break down the aromatics too quickly, leading to a less refined taste.

Skimming fat: Efficiently removing fat is crucial for both proper jar sealing and the long-term quality of your canned broth. Excess fat can prevent lids from sealing properly and can become rancid over time. Turkey broth is often less fatty than beef stock, making it somewhat easier to skim. You can often ladle most of the fat off while the broth is still warm if you are careful. However, chilling the broth overnight will cause the fat to solidify, making it incredibly easy to lift off as a solid layer.

Salt is optional: I generally prefer to leave my turkey broth unsalted during the canning process. This gives me greater flexibility to season dishes precisely when I use the broth later, as different recipes call for different salt levels. If you prefer to add salt upfront, a common recommendation is about 1/4 teaspoon of canning salt per quart jar, added directly before filling with broth.

Strain well before canning: This recipe is designed for preserving clear, strained liquid broth or stock. It’s essential to strain out all solid particles, including bones, vegetables, and herbs, before canning. If your goal is to have jars with pieces of meat or vegetables, you would need to follow a separate, tested canning method specifically designed for canning poultry with solids.

Do not thicken before canning: Never add thickeners like flour, cornstarch, cream, dairy products, rice, noodles, or other starchy ingredients to your broth before canning. These ingredients can interfere with heat penetration during the pressure canning process, making the product unsafe. Thicken your broth only after you open the jar and are ready to prepare your gravy or soup.

Altitude Adjustments

Canning time remains the same regardless of altitude. However, the processing pressure increases as altitude increases. Use the following table to determine the correct processing pressure if you are above 1,000 feet in elevation.

For dial gauge pressure canners:

• 0 to 2,000 feet in elevation – 11 lbs pressure
• 2,001 to 4,000 feet in elevation – 12 lbs pressure
• 4,001 to 6,000 feet in elevation – 13 lbs pressure
• 6,001 to 8,000 feet in elevation – 14 lbs pressure

For weighted gauge pressure canners:

• 0 to 1,000 feet in elevation – 10 lbs pressure
• Above 1,000 feet – 15 lbs pressure

Nutrition

Serving: 1 cup

Calories: 2 kcal

Carbohydrates: 0.1 g

Protein: 0.2 g

Fat: 0.1 g

Saturated Fat: 0.02 g

Polyunsaturated Fat: 0.01 g

Monounsaturated Fat: 0.03 g

Sodium: 4 mg

Potassium: 10 mg

Sugar: 0.02 g

Calcium: 0.5 mg

Iron: 0.03 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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