Ingredients Condiments Meat Sauces Gravy Leftover Turkey Broth Be the first to rate & review! This simple Leftover Turkey Broth recipe from Justin Chapple provides a simple method to making broth from scratch using your leftover roasted turkey carcass. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Published on October 13, 2022 Print Rate It Share Share Tweet Pin Email Photo: Getty Images Active Time: 55 mins Total Time: 4 hrs 25 mins This is the perfect broth to get the most out of your Thanksgiving turkey carcass. Alongside classic aromatics like onion and garlic, two small chiles de árbol add mild piquancy to this rich infusion. Leave those onions, garlic, and carrots unpeeled — their skins deepen the flavor, color, and texture of the broth and simplify prep. Ingredients 1 roasted turkey carcass (from 1 [12- to 14-pound] roasted whole turkey) 2 medium-size yellow onions (about 11 ounces each) (unpeeled), halved 2 small (2-ounce) carrots (unpeeled) 2 celery stalks (about 3 ounces) 2 small garlic heads, halved 1 small (1-ounce) bunch fresh flat-leaf parsley 1 small (1/4-ounce) bunch fresh thyme 2 small dried chiles de árbol 2 fresh or dried bay leaves 1 tablespoon black peppercorns 6 quarts water Directions Combine turkey carcass, onions, carrots, celery stalks, garlic heads, parsley, thyme, chiles, bay leaves, and peppercorns in a large stockpot; add 6 quarts water. Bring to a boil over high. Reduce heat to medium-low; simmer, skimming fat from top of liquid occasionally, until stock is golden and very flavorful, about 2 hours and 30 minutes. Carefully pour broth through a fine wire-mesh strainer into a large heatproof bowl; discard solids. Divide broth evenly among 4 (1-quart) airtight containers. Let cool completely, uncovered, about 1 hour. Refrigerate until ready to use. Make Ahead Refrigerate broth up to 1 week or freeze up to 6 months. Rate it Print