Smoked Turkey Broth
- Preheat oven to 400 degrees F (200 degrees C).
- Brush the turkey legs, red onion, Spanish onion, carrot, and red bell pepper with olive oil; place into a roasting pan.
- Roast in the preheated oven until the turkey and vegetables turn brown, about 15 minutes.
- 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.
- 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.
- 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.
- Cook's Note
- I do not use the turkey meat as the soup meat. It has the tendency to develop a spongy mouth feel when boiled. In a pinch, however, feel free to remove the legs after 2 hours and pick the meat off. Return the bones to the broth for the duration of the cook time.
- Editor's Note
- The nutrition data for this recipe includes the full amount of the soup ingredients. The actual amount of the meat and vegetables consumed will vary.
Per Serving: 39 calories; 1.4 2.3 4.2 10 23 Full nutrition
ReviewsRead all reviews 3
This is a great basic broth-making recipe. I do it in the slow cooker-use any smoked meat/bones (even pork hocks). I like to add celery, mushroom stems, tops cut off green peppers and green chil...
I cooked our smoked turkey carcass and legs all day, adding more water as it cooked down. Made a ton of broth! Can't wait to make some soup this next week using it. I think a Tex Mex or toril...