Homemade Turkey Broth
Yields:
4 qt.
Prep Time:
15 mins
Cook Time:
3 hrs 45 mins
Total Time:
4 hrs
Cal/Serv:
20
Jump to recipeHomemade broth is a wonderful addition to any home chef's repertoire. It can enrich everything from soups to stews and sautéed dishes, including our Turkey Vegetable Soup (pictured).
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Ingredients
- Turkey carcass, scraps, and neck from Roast Turkey with Pears and Onions
- 2 medium carrots
- 1 large onion
- 1 large stalk celery
- 1/4 tsp. dried thyme
- Parsley stems from 1 bunch
Directions
- Step 1In 10- to 12-quart stockpot (if you don't have 1 pot large enough, divide ingredients between 2 smaller ones), combine turkey carcass, cut up if necessary, scraps, and neck with carrots, onion, celery, thyme, and parsley. Add enough cold water just to cover ingredients; heat to boiling on high. Reduce heat to low and simmer, uncovered, 3 hours.
- Step 2Slowly and carefully pour turkey broth through colander into very large bowl set in sink. Discard solids.
- Step 3To cool broth quickly before refrigerating, set bowl with broth in sink filled with ice water and stir broth occasionally until cool, adding additional ice if necessary, about 1 1/2 hours.
- Step 4Cover bowl and refrigerate turkey broth overnight. Spoon off and discard fat. Refrigerate broth up to 3 days, or freeze in 1-quart portions to use up within 6 months.
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