Homemade Turkey Broth

A Thanksgiving turkey would be naked without the proper broth and gravy.

Click below for recipe


  • The giblets and neck from 1 turkey (save the liver for another use, such as sauteing and serving on a piece of toast)
  • 4 cups chicken broth (good quality canned is fine)
  • 1 small onion, coarsely chopped
  • 1 small carrot, cut in half
  • 1 celery rib, cut in half
  • 1 small parsnip (optional), cut in half
  • 1 thyme sprig
  • 1 parsley sprig
  • 1 Turkish bay leaf
  • 4 cups cold water
  • Combine the giblets and neck with the chicken broth in a saucepan and bring the mixture to a boil. Turn down immediately and simmer, skimming and discarding the skum (this is nothing scarier than the protein solids from the giblets and neck but it will cloud the broth if you leave it in) that rises to the surface with a slotted spoon.

    After about 20 minutes, when there is no more skum rising to the surface, add the remaining ingredients and bring the liquid back to a simmer. Simmer the broth, adding water as necessary to keep all the ingredients submerged in liquid, for 2 1/5 to 3 hours. Strain and skim off any fat that settles at the top.

    Makes 4 cups.

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