Turkey Broth
This homemade turkey broth is made by first roasting leftover bones and vegetables then slow-cooking them to bring out their amazing flavors. The broth can be used to make a rich, savory gravy days in advance.
Servings: 6 cups
Ingredients
- Neck wings and drumsticks from a leftover turkey carcass
- 1 large onion peeled and quartered
- 2 carrots peeled and cut into 2-inch pieces
- 2 stalks of celery cut into 3-inch pieces
- 1 whole garlic head halved crosswise
- 2 tablespoons vegetable oil
- Fresh herb bundle tied with a string (bouquet garni)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cups chicken broth divided
- 3 cups water
Instructions
- Preheat the oven to 400°F
- On a rimmed baking sheet, toss together the neck, wings, drumstick, onion, carrots, celery and garlic with the oil and arrange in one layer. Roast on the center rack of the oven for 1 hour.
- Remove from the oven and with tongs, transfer to a large Dutch oven or soup pot.
- Add ½ cup of chicken broth to the baking sheet scraping loose any bits stuck on the bottom of the pan. Pour the mixture into the Dutch oven.
- Add 3 cups of water and the remaining 2-½ cups of chicken broth. Bring the mixture to a boil then immediately reduce the heat to medium and cook for 1-½ to 2 hours.
- Remove and discard bones and large pieces of vegetables.
- Pour the broth through a strainer set over a pan, discard the solids.
Notes
- Most often a smoked or oven slow-roasted turkey will not leave any juices in the pan for making gravy. This homemade stock is made by roasting the bones and vegetables then slow-cooking them to bring out their amazing flavors. The rich, savory broth can be used to make a gravy days in advance.
- Making this stock in a slow cooker is a great time-saver and frees up your stove top. Add the roasted bones and vegetables to a slow cooker and proceed with the recipe instructions. Cover the slow cooker, set the temeperature to low, and cook for 8 hours.
- Optional: Add 1 pound of raw, ground turkey to the soup pot with the roasted bones.
- Bones with joints, such as the neck, wings and legs will have more collagen then the carcass.
- Roasting the neck, wings and drumsticks with a variety of veggies imparts a ton of flavor to the broth.
- This broth can be used to make gravies, soups, and sauces.
Nutrition
Serving: 1/2 cup | Calories: 202kcal | Carbohydrates: 3g | Protein: 23g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 84mg | Sodium: 493mg | Fiber: 1g | Sugar: 1g
