Rebecca Filbrun’s *Turkey Bone Broth Recipe

November 12, 2021

Have you ever used turkey bone broth as a base for your gravy?

Using a pre-made turkey bone broth can save time and really create an enriched gravy that you and your whole family will love. 

You can easily make your bone broth ahead of time, freeze it, and then just thaw it the day before in the refrigerator.

If you haven’t made gravy from bone broth before, check out these recipes:

5-Minute Bone Broth Gravy Recipe

3-Ingredient Bone Broth Gravy Recipe

Order Products to Make My Own Turkey Bone Broth 

Here is my mom’s recipe for great tasting bone broth. Read through this recipe and if you have any questions, be sure to comment below. Enjoy!

Rebecca Filbrun’s *Turkey Bone Broth Recipe 

*can be substituted with beef bones, lamb bones, or chicken backs and bones

Roasting really helps add that rich, umami flavor to the broth by browning the meat and bones first!

PreHeat Oven to 350°

Prep Time: 15 minutes

Cook Time: 2 Hours (1 Hour in Oven + 1 Hour Simmering on Stove)

During the week when I prepare meals, I collect vegetable food scraps and freeze them. These “scraps” include any end pieces you may cut off of celery and carrots, celery leaves, carrot peels, and papery onion peels. If you do not have any frozen scraps to use, use fresh veggies.


Turkey Backs

Turkey Drumsticks

Turkey Wings

Rosebud’s Sassy Salt Blend or Celtic Sea Salt 

Frozen Veggies Scraps or Fresh Veggies for Roasting: 

2 Carrots, Diced

1 to 2 Quartered Onions, can include the Onion Peels (Avoid using Sweet Onions)

2 Diced Celery Stalks, can include celery leaves

2 Cups Water for Roasting

Generous amount of Sea Salt 

Fresh Veggies for Simmering:

Fresh Dried Herbs of your liking (such as rosemary, thyme) - 1 Tablespoon (or more if you’d like)

Fresh Garlic Cloves (use as many cloves as you like)

1 to 2 Quartered Onions, can include the Onion Peels (Avoid using Sweet Onions)

2 Diced Celery Stalks, can include celery leaves

(Optional) Sliced Mushrooms (1 Container) 

Ground Pepper and Sea Salt 


Step One: Roast Bones and Veggies in Oven for 1 Hour

Place Roasted Turkey Backs (and optional Drumsticks/Wings) in Pan.

Add 2 cups of Water to Pan.

Cover with layer of saved frozen vegetable scraps or fresh vegetables. 

Sprinkle liberally with sea salt 

Do Not Cover

Bake at 350° for one hour or until brown.

Allow to cool. 

Remove roasted veggies from pan (do not reuse roasted veggies for simmering) and place spent veggies into compost.

Step Two: Simmer on Stove for 1 Hour

Separate turkey’s connective tissues and skin from the bones but keep meat on the bones. 

Place skin, bones, and meat in large pan on the stove and fill water to the top. 

Add 1 tsp sea salt per quart of water. 

Add fresh dried herbs, onion, celery, garlic, pepper, and optional mushrooms.

Avoid using sweet onions, sweet potatoes or carrots as that makes the broth taste too sweet.

Bring to a Boil, then simmer (no lid) for at least 1 hour. 

You can cook bones for 6 to 8 hours, or longer, but if you have any histamine issues, keep to one hour.

After simmering for an hour and allowing to cool, you can:

  • Separate the meat from bones to use for soup or other recipes. 
  • Strain the vegetables from the broth (unless using veggies and broth to make a gravy - see below
  • Use the broth to make a grain-free gravy. 


I use my immersion blender to blend the skin, connective tissue, cooked onion and mushrooms with enough broth to make the right thickness of gravy that I want. That’s it! Super simple and easy!!

Enjoy bone broth as a beverage or use in gravy, soups or recipes that call for broth. 


You can freeze broth in WIDE MOUTH (do not use regular or they will break in the freezer) mason jars filling them 3/4 full or in freezer ziploc bags or Store in a glass container in the refrigerator for a week.

Any Questions? Comment Below.

John Filbrun

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