© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
Turkey bones left from whole turkey, including skin
1 carrot, pared
1 sprig fresh parsley
2 stalks celery, chopped into large pieces
1 small onion, chopped into large pieces
1 bay leaf
6 peppercorns
Combine all ingredients in a large stock pot. Cover with 6 cups of water and bring to boil. Skim foam from surface; cover and simmer 1-1/2 to 2 hours.
Cool slightly and strain. Remove any fat from surface of broth; pour into freezer containers and freeze for later use in preparing soup.
72 Total Calories
2 g Total Fat
25 % Daily Total Fat
807 mg Sodium
10 g Total Carbohydrates
6 g Protein