Turkey Broth Recipes

Steps:

• Combine turkey carcass, onions, carrots, celery, green bell pepper, garlic, chicken bouillon cubes, peppercorns, and bay leaves in a stockpot; pour in enough water to cover. Bring mixture to a boil, reduce heat, and simmer until flavors blend, about 1 hour. Remove stockpot from heat and let sit for 15 minutes. Strain stock through a cheese cloth and discard solids.

Steps:

• Heat oven to 400 degrees. Place the carcass and bones in a baking pan and roast for 10 to 15 minutes, until lightly browned.
• Transfer to a soup pot, add onion, carrot and bay leaf, and cover with 12 cups cold water. Bring to a boil, then lower heat to a gentle simmer. Cook, uncovered, for about 1 1/2 hours, occasionally skimming off foam or fat.
• Strain though a fine mesh sieve and skim any remaining fat from surface.

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.

Steps:

• Place the turkey carcass into a large soup pot or stock pot and pour in the water; bring to a boil, reduce heat to a simmer, and cook the turkey frame until the remaining meat falls off the bones, about 1 hour. Remove the turkey carcass and remove and chop any remaining turkey meat. Chop the meat.
• Strain the broth through a fine mesh strainer into a clean soup pot. Add the chopped turkey to the strained broth; bring the to a boil, reduce heat, and stir in the potatoes, carrots, celery, onion, cabbage, tomatoes, barley, Worcestershire sauce, salt, parsley, basil, bay leaf, black pepper, paprika, poultry seasoning, and thyme. Simmer until the vegetables are tender, about 1 more hour. Remove bay leaf before serving.

Steps:

• Place the turkey carcass and giblets in a large stockpot. Add the onion, garlic, parsley, orange peel, and bay leaves, and cover with cold water.
• Bring to a boil and reduce the heat to medium-low. Simmer for 8-10 hours (can use slow cooker for the long simmer on low).
• Discard the solids and strain the broth through a fine-mesh strainer into a large container. Ladle the broth into mason jars. Once it's cool, you'll be able to remove the fat on the surface easily with a spoon. Enjoy and refrigerate or freeze the leftovers for later.
• (I use recipe to derive broth then add vegetables and/or meat to make a wholesome soup/stew).

Steps:

• Place all ingredients in a stockpot. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours., Discard turkey carcass. Cool broth 1 hour. Strain through a cheesecloth-lined colander; discard vegetables and herbs. If using immediately, skim fat from broth; or refrigerate 8 hours or overnight, then remove fat from surface. Broth can be frozen up to 2-3 months.