Smoked Turkey Broth recipe

All Recipes Soups, Stews and Chili Recipes Broth and Stock Recipes

Ingredients

2 smoked turkey legs
1 large red onion, cut in half
1 large Spanish onion, cut in half
1 large carrot, cut in thirds
1 large red bell pepper, seeded
1 tablespoon olive oil
7 quarts cold water
5 cloves garlic, lightly smashed
10 whole black peppercorns
salt to taste
1 cup water

Nutrition Info

38.8 calories
carbohydrate: 2.3 g
cholesterol: 9.7 mg
fat: 1.4 g
fiber: 0.6 g
protein: 4.2 g
saturatedFat: 0.3 g
servingSize: -
sodium: 22.8 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Brush the turkey legs, red onion, Spanish onion, carrot, and red bell pepper with olive oil, place into a roasting pan.

  3. Roast in the preheated oven until the turkey and vegetables turn brown, about 15 minutes.

  4. Pour 7 quarts water into a large stockpot over medium heat. Add the roasted turkey and vegetables, the garlic, and black peppercorns to the water and bring to a boil. Reduce heat to a simmer.

  5. Place the roasting pan over a stove burner (two burners, if it will fit) and heat until the drippings sizzle. Pour in 1 cup of water and scrape up and dissolve all the browned flavor bits from the roasting pan into the water. Pour the drippings mixture into the stock.

  6. Simmer for 6 hours, periodically skimming and discarding the foamy scum that forms on the top of the broth. Pour the stock through a strainer, discarding the turkey and vegetables (they have given up all their flavor). Cool and store in airtight containers. Can be frozen.

Recipe Yield

6 quarts

Recipe Note

Delicious base for a broth-based soup or a wonderful smoky addition to any recipe calling for chicken, beef, or veal stock. Especially delicious used in mashed potatoes for Thanksgiving!

Do you like the recipe? Share this tasty recipe!