Homemade Turkey Broth


  • 1 leftover turkey carcass (bones, skin, and any remaining meat)
  • Olive oil for searing
  • 1 large onion, quartered
  • 2-3 carrots, cut into large chunks
  • 2-3 celery stalks, cut into large chunks
  • 3-4 cloves of garlic, smashed
  • 1 bay leaf
  • A few sprigs of fresh thyme or 1 teaspoon dried thyme
  • A few sprigs of fresh parsley or 1 teaspoon dried parsley
  • 1 teaspoon whole black peppercorns
  • Salt to taste
  • Water to cover
  • 1 cup Uncle Dibbz Top of The Line Brine


  1. Prepare and Sear the Carcass: Break down the turkey carcass so it fits into your stockpot. Heat a splash of olive oil in the stockpot over medium-high heat. Add the carcass and sear it until browned on all sides, about 5-7 minutes. Remove and set aside.
  2. Sauté the Vegetables: In the same pot, add the onion, carrots, celery, and garlic. Sauté for about 5 minutes, or until they start to soften and pick up some color.
  3. Deglaze and Add Carcass: Return the seared carcass to the pot with the vegetables.
  4. Add Herbs, Seasoning, and Water: Add the bay leaf, thyme, parsley, and peppercorns. Cover with cold water.
  5. Incorporate Uncle Dibbz Brine: Stir in 1 cup of Uncle Dibbz Top of The Line Brine.
  6. Cook the Broth: Bring to a gentle boil, then reduce to a simmer. Simmer uncovered for 3 to 4 hours, skimming any foam or fat.
  7. Strain and Degrease: Remove large pieces, strain through a fine mesh, cool, and skim fat.
  8. Season and Store: Taste and adjust salt. Use immediately, refrigerate for up to a week, or freeze for up to 6 months.

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