How to Use a Turkey Carcass to Make Bone Broth After Thanksgiving
Did you know that even after Thanksgiving dinner you can still use your Turkey? Instead of tossing it, you can turn it into homemade turkey bone broth. This is a simple, cost-effective way to extract maximum nutrition from your meal while saving money and skipping an extra grocery trip.
Why Turkey Bone Broth Is Worth Making
Bone broth isn’t just a flavorful way to use leftovers—it’s a nutritional powerhouse. Slowly simmering a turkey carcass releases:
Collagen and gelatin – Support joint health, skin elasticity, and gut lining integrity.
Amino acids like glycine, proline, and glutamine – Aid in digestion, sleep, and tissue repair.
Minerals such as calcium, magnesium, phosphorus, and potassium – Essential for bone strength, heart function, and overall wellness.
Protein – Adds a subtle, savory boost to your diet without extra fat or carbs.
Homemade bone broth also allows you to control sodium and avoid preservatives found in store-bought versions. Each cup is a nutrient-rich addition to your daily routine, perfect for sipping or using in cooking.
Ingredients
1 leftover turkey carcass, including any remaining bones, wings, or neck
12–16 cups water (enough to cover the carcass)
Optional: 1–2 tablespoons apple cider vinegar (helps extract minerals)
Salt, to taste
Instructions
Prepare the Carcass:
Remove any leftover meat (save it for sandwiches or salads). Break up larger bones if needed to fit your pot.Simmer Slowly:
Place the carcass in a large stockpot or slow cooker. Cover with water and add a splash of apple cider vinegar if using.Stovetop: Bring to a gentle boil, then reduce to a low simmer. Simmer 8–12 hours.
Slow Cooker: Cook on low for 12–24 hours.
Strain and Store:
Remove the carcass and strain the broth through a fine-mesh sieve. Let cool before transferring to airtight containers. Broth will keep up to 5 days in the fridge or 3 months in the freezer.
Tips for a Richer, More Nourishing Broth
Roast First: Optional, but roasting your carcass at 400°F for 20–30 minutes adds deeper flavor.
Season Later: Add salt after simmering to maintain flexibility in how you use your broth.
Freeze Portions: Ice cube trays are perfect for small servings you can easily add to recipes or sip straight.
The Benefits of Making Your Own Bone Broth
Saves Money: Homemade broth costs just pennies compared to store-bought cartons.
Reduces Waste: Every bit of your turkey is used, making your holiday meal more sustainable.
Convenient & Versatile: Skip another grocery store run—your broth is ready whenever you need it.
Nutritionally Rich: Supports joint, gut, and skin health while providing essential minerals and protein.
By turning your turkey carcass into bone broth, you’re unlocking every bit of nutrition from your meal in a way that’s simple, cost-effective, and deeply nourishing.
If you want a recipe for a delicious bone broth soup check out our recipe for Lemon Chicken Soup. Sub out the chicken with your leftover turkey to save some time!