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Homemade Turkey Broth
1 turkey- most of the meat to removed from the bone to the best of your ability. Turkey meat stored in containers for use in leftovers and later meals. (I usually separate the white and dark meat.)
2 stalks celery, sliced into 4 pieces each
2 carrots, sliced into 4 pieces each
1 Bay leaf
salt, about 1 tsp each
Whole Peppercorns, or
Onion from pan and that roasted in the turkey.
1 Large Pot
Optional Flavor additions:
Whole Cloves of Garlic
Fresh Parsley
Celery seed
1/4 tsp thyme
This is a very simple process. A bit messy up front getting all the meat from the bird, but after that is done the process becomes effortless. Once the turkey has been cleaned of all its meat, put entire turkey, you may have to break it into smaller parts to fit, carrots, onions and celery into pot. Cover completely with water. Bring to boil, then reduce heat to Low and simmer for at least 4 hours. If doing overnight place in crock pot on the low setting for at least 10 hours. Feel free to remove any foam that appears on the top so broth remains clear. Once done using a strainer pour out broth catching vegetables, bones and tender meat from the bones in a colander. Putting broth either in storage containers for freezing or another pan to make turkey noodle soup!
Before freezing allow broth to cool on counter and/or refrigerate overnight.
USES:
Soup Bases and Turkey Noodle Soup
Turkey Enchiladas
Turkey Pot Pie
Turkey Tetrazzini
Turkey Mushroom Risotto
Turkey Chili
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