How To Roast Turkey Carcass

How to Make the Most of Your Turkey Carcass

Once the Thanksgiving feast is over and the leftovers have been packed away, don’t let that turkey carcass go to waste! There’s still plenty of flavor and nutrition left in those bones, and with a little know-how, you can turn that carcass into a delicious, nourishing broth that will keep you warm and satisfied all winter long.

Step 1: Gather Your Ingredients

Before you get started, make sure you have all the ingredients you’ll need:

• 1 turkey carcass, including any leftover meat and skin
• 1 onion, roughly chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• A handful of fresh herbs, such as thyme, rosemary, and parsley
• 2 bay leaves
• Salt and pepper
• Water

Step 2: Prepare the Carcass

Before you can start roasting the carcass, you’ll need to break it down into smaller pieces. Use a sharp knife to cut the carcass into manageable chunks, making sure to include any leftover meat and skin. This will help to expose the flavorful marrow and ensure that the bones roast evenly.

Step 3: Roast the Carcass

Preheat your oven to 400°F (200°C). Place the prepared turkey carcass pieces in a roasting pan, along with the chopped onion, carrots, and celery. Drizzle everything with a bit of olive oil, then season with salt and pepper. Toss everything together to ensure that the carcass and vegetables are well coated with oil and seasoning.

Roast the carcass in the preheated oven for about 45 minutes, or until the bones and vegetables are nicely browned. This will help to develop rich, deep flavors in your broth.

Step 4: Simmer the Broth

Once the carcass is nicely roasted, transfer everything to a large stockpot. Add the fresh herbs, bay leaves, and enough water to cover everything by a few inches. Bring the pot to a gentle simmer over medium heat, then reduce the heat to low and let the broth simmer for at least 4 hours, or up to 8 hours for maximum flavor extraction.

Step 5: Strain and Store

After simmering for several hours, the broth should be rich and flavorful. Use a fine-mesh strainer to separate the liquid from the solids, then discard the solids. Allow the broth to cool to room temperature, then transfer it to airtight containers for storage. You can keep the broth in the refrigerator for up to a week, or freeze it for longer storage.

Now that you have a batch of homemade turkey broth, you can use it as a base for soups, stews, and sauces, or simply sip it on its own for a nourishing and comforting drink. With just a little effort, you can make the most of your turkey carcass and enjoy its flavors long after the holiday is over.

So, the next time you’re faced with a leftover turkey carcass, don’t throw it away. Instead, turn it into a delicious, nutrient-rich broth that will warm you from the inside out.