Turkey Broth Recipe
Delicious broth flavored with turkey bones, onions, celery and carrots.
Servings 1 batch
Calories 20kcal
Equipment
- Large Stockpot
- Roasting Pan
Ingredients
- 1 Leftover turkey bones and carcass
- 2 Carrots washed and unpeeled
- 2 Celery stalks or trimmed pieces of celery
- 1 Onion or onion skin and ends
- 1 head Garlic sliced in half horizontally
- 2 Bay leaves
- 4 sprigs Thyme
- 4 sprigs Parsley
- ¼ teaspoon Black peppercorns
- ¼ teaspoon Red peppercorns optional
- Water
Instructions
- Place bones and carcass and any skin in a roasting pan. Place in a 350°F oven for 30-45 minutes until nicely browned1 Leftover turkey bones and carcass
- Put roasted turkey bones into a large stockpot along with all other ingredients2 Carrots, 2 Celery stalks, 1 Onion, 1 head Garlic, 2 Bay leaves, 4 sprigs Thyme, 4 sprigs Parsley, ¼ teaspoon Black peppercorns, ¼ teaspoon Red peppercorns
- Fill pot with cool waterWater
- Heat over low heat until it comes to a simmer
- Simmer for 4-8 hours. If water runs too low, replace with hot water
- Remove large bones and strain stock. Cool in refrigerator and remove any fat that is floating on the top.
- Use within 3-5 days or freeze or can the remaining broth
Notes
- This recipe is very forgiving. Add what you have and don't worry too much about the measurements of each ingredient
- Cook over low heat and try to avoid boiling, just allow it to simmer
- You can simmer anywhere between 4-8 hours. The longer you cook it, the richer the broth becomes.
- Keep the bones covered with water. If needed add additional hot water throughout cooking time.
- If you prefer a very clear broth, first strain in a colander and then strain a second time using a fine mesh strainer. I usually just strain once, which leaves a few small particles in the broth.
- I don't add any salt to my broth. You may add it if you prefer.
Nutrition
Serving: 1cup | Calories: 20kcal