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Turkey Noodle Soup
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5 from 2 votes

Leftover Thanksgiving Turkey Bone-Broth

Servings: 16 cups


  • 1 leftover roasted turkey carcass
  • 1 yellow onion, halved
  • 4 stalks celery, cut in half
  • 2 carrots, cut in half
  • 2 bay leaves
  • 1 sprig fresh rosemary
  • 8 sprigs fresh thyme
  • 2 tsp black peppercorns
  • 1 tbsp apple cider vinegar
  • water about 16-18 cups *see note below


  • Place the turkey carcass (don't worry about a little remaining meat on the bone! it doesn't have to be perfect) in a very large pot. Add the onion, celery, carrot, bay leaves, rosemary, thyme, peppercorns and the apple cider vinegar.
  • Fill the pot with water. This will likely be close to 16-18 cups of water, but this depends on the size of your pot. Don't worry, some of the water will cook off/evaporate during the cooking process.
  • Bring the pot to a boil, once boiling, reduce heat to low, cover, and cook for 12-24 hours.
  • When the cook time is complete, use a fine mesh strainer, strain the broth and discard the carcass/scraps from the cooking process.
  • Storing Tips: Allow the broth to cool completely before pouring into mason jars. I recommend using wide mouth mason jars.
    If you are using regular mason jars and you are planning on freezing them, only fill them about 3/4 way full. The broth expands in the freezer and can cause the glass to break.
    The broth is good in the fridge for about 7-10 days. Or you can freeze for about 3 months.