Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!

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Recipe Summary

Servings:
24
Yield:
6 quarts
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • 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.

Nutrition Facts

39 calories; protein 4.2g; carbohydrates 2.3g; fat 1.4g; cholesterol 9.7mg; sodium 22.8mg. Full Nutrition
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