After reading all of those recipes the other day on how to make chicken broth, I couldn’t wait to ask my aunt if I could have the turkey carcass left from our Thanksgiving dinner. She said yes, so between the carcass and some raw veggies that were left over from the veggie platter I’d made I had all the ingredients I needed to make a turkey broth!

Except I didn’t end up making turkey broth, I made turkey stock. The difference? Broth is made from the meat of the animal, while stock is made from the bones. I just learned that two minutes ago while writing this post. Thanks google!

Homemade Turkey Broth Stock

1. Fill the pot with enough water so the carcass is covered. I had to use my hands to break the carcass into four smaller pieces in order for it to fit in my pot. I felt kind of savage when I did this, but in a good, “I could have survived as an American pioneer” type of way.

2. Add carrots, celery, spices, etc. In this case I did NOT add any spices, because as you can see in the photo above there were all these spices that were already in the carcass from when my aunt cooked it. I figured I’d make the broth and then see what needed to be added.

3. Bring to a boil, then let it simmer for a few hours.

When it’s done you can run it through a strainer to remove the bones and fat. According to everything I’ve read on the internet, it’ll last about a week in the fridge or 4-6 months in the freezer. (I have a tendency to use things wayyy past their so-called “expiration date,” which I view as more of a guideline than an absolute. :-))