RECIPES WITH TURKEY BROTH RECIPES

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TURKEY BROTH RECIPE - FOOD.COM



Turkey Broth Recipe - Food.com image

Make and share this Turkey Broth recipe from Food.com.

Total Time 3 hours 30 minutes

Prep Time 30 minutes

Cook Time 3 hours

Yield 8 cups

Number Of Ingredients 9

3 lbs turkey wings, and necks
turkey giblets (excluding liver)
1 carrot, coarsley chopped
2 celery ribs, coarsley chopped
1/2 teaspoon dried thyme leaves
4 parsley sprigs
1/4 teaspoon black peppercorns
1 bay leaf
4 quarts water

Steps:

  • Using a heavy cleaver, chop 3 pounds turkey wings into 2-inch pieces (or ask the butcher to do them for you).
  • In a large stockpot heat 2 tablespoons vegetable oil.
  • Add the giblets reserved from the turkey.
  • Cook, stirring, over medium-high heat until browned, 5 to 7 minutes.
  • Remove them with a slotted spoon and set aside.
  • In batches, add the chopped turkey wings to the pot, adding more oil if needed, and cook, turning occasionally, until browned, 8 to 10 minutes per batch.
  • Return the giblets and wings to the pan.
  • Add vegetables and cook until softened, about 5 minutes.
  • Add 4 quarts water, or enough to cover the ingredients by at least 2 inches.
  • Bring to a boil, skimming off all the foam that rises to the top.
  • Reduce heat to low, and add spices.
  • Simmer uncovered 2 to 3 hours.
  • Strain the broth and let cool; skim all the fat from the top before using.

Nutrition Facts : Calories 340.2, FatContent 21, SaturatedFatContent 5.6, CholesterolContent 119.2, SodiumContent 116.7, CarbohydrateContent 1.1, FiberContent 0.4, SugarContent 0.5, ProteinContent 34.6

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

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.

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