HOMEMADE TURKEY BROTH RECIPES

TURKEY BROTH RECIPE | SOUTHERN LIVING

Turkey Broth Recipe | Southern Living image

The essence of turkey gravy is deep, rich, flavorful homemade turkey broth, which can be prepared weeks in advance and frozen in airtight containers. Be sure to leave plenty of headspace in the containers because stock expands considerably when frozen. It might seem silly to use store-bought stock in homemade broth, but it adds flavor and is worth the cost. However, you can use water if you prefer. Use it to make incredible gravy or in soups and stews.

Provided by Sheri Castle

Categories Turkey

Total Time 4 hours 0 minutes

Yield 8 cups

Number Of Ingredients 10

Ingredients

6 pounds turkey wings
2 large onions, cut into chunks
4 large carrots, cut into chunks
4 celery stalks, cut into chunks
2 tablespoons apple cider vinegar
1 teaspoon kosher salt
1/2 teaspoon black peppercorns
2 large thyme sprigs
2 bay leaves
12 cups store-bought turkey stock, chicken stock, or water

Steps:

Place wings, onions, carrots, celery, vinegar, salt, peppercorns, thyme, and bay leaves in a large stockpot; add stock. Bring to a boil over medium-high; reduce heat to low, and cook, uncovered, at a bare simmer until wings fall apart, about 2 hours. Strain and discard solids.
Return strained broth to stockpot; simmer over medium-low heat until reduced to 8 cups, about 1 hour. (The broth should be golden brown and taste like turkey soup.) Transfer broth to a large bowl; place bowl on top of a separate large bowl filled with ice. Let stand, stirring occasionally, until broth cools to room temperature, about 30 minutes.
Store broth covered in refrigerator up to 3 days, or divide broth into 2 (1-quart) containers, and freeze up to 3 months.

ESSENTIAL TURKEY BROTH RECIPE | EATINGWELL

Essential Turkey Broth Recipe | EatingWell image

Once you have stripped off any leftover turkey meat for sandwiches and casseroles, turn the carcass into a broth for soup, such as Turkey-Barley Soup.

Provided by Patsy Jamieson

Categories Gluten-Free Thanksgiving Recipes

Total Time 3 hours 30 minutes

Number Of Ingredients 13

Ingredients

Carcass and wings from 1 roasted turkey
4 quarts coldwater
1 large onion, or 2 medium, peeled and cut into chunks
2 medium carrots, peeled and cut into chunks
2 stalks celery with leaves, cut into chunks
2 medium leeks, trimmed, washed (see Tip) and cut into chunks
1 medium tomato, cut into chunks
1 head garlic, cloves separated and peeled
6 sprigs fresh parsley
6 sprigs fresh thyme, or 1 teaspoon dried
2 bay leaves
1 teaspoon salt, or to taste
½ teaspoon whole black peppercorns

Steps:

Cut or break turkey carcass into 3 or 4 pieces. Place carcass pieces and wings in a stockpot. Cover with water and bring to a simmer. Reduce heat to low. Skim froth. Add remaining ingredients, return to a simmer and skim again. Cook, uncovered, at a bare simmer, skimming occasionally, until broth is well flavored, about 3 hours.
Using tongs or a slotted spoon, remove large pieces of carcass and wings from pot. Strain broth into a large bowl. Cover and refrigerate for up to 2 days. Skim off any fat that solidifies on the surface.

Nutrition Facts : Calories 8 calories, CarbohydrateContent 1.7 g, FiberContent 0.2 g, ProteinContent 0.3 g, SodiumContent 15.6 mg, SugarContent 0.2 g

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TURKEY BROTH RECIPE | SOUTHERN LIVING

The essence of turkey gravy is deep, rich, flavorful homemade turkey broth, which can be prepared weeks in advance and frozen in airtight containers. Be sure to leave plenty of headspace in the containers because stock expands considerably when frozen. It might seem silly to use store-bought stock in homemade broth, but it adds flavor and is worth the cost. However, you can use water if you prefer. Use it to make incredible gravy or in soups and stews.
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ESSENTIAL TURKEY BROTH RECIPE | EATINGWELL

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