Smoked Turkey Broth Recipe

This hearty turkey broth is packed with flavors from smoked turkey legs and roasted vegetables. Perfect as a base for soups or stews, it can be easily made and stored for future meals. The recipe yields 24 servings.

Ingredients

• 2 smoked turkey legs
• 1 large red onion, cut in half
• 1 large Spanish onion, cut in half
• 1 large red bell pepper, seeded (Optional)
• 1 large carrot, cut in thirds
• 1 tablespoon olive oil
• 7 quarts cold water
• 5 cloves garlic, lightly smashed
• 10 whole black peppercorns
• Salt to taste
• 1 cup water

Directions

Step 1: Preheat your oven to 400F (200C).

Step 2: Brush the turkey legs, red onion, Spanish onion, bell pepper, and carrot with olive oil. Arrange them in a roasting pan.

Step 3: Roast the turkey legs and vegetables in the preheated oven for about 15 minutes, or until the turkey and vegetables have browned.

Step 4: While the turkey and vegetables are roasting, heat 7 quarts of cold water in a large stockpot over medium heat.

Step 5: Once the turkey and vegetables are browned, transfer them to the stockpot. Add the garlic cloves and peppercorns. Bring the mixture to a boil, then reduce the heat to a simmer.

Step 6: Place the roasting pan on one or two stovetop burners (two if the pan fits). Heat the pan until the drippings begin to sizzle.

Step 7: Add 1 cup of water to the roasting pan and bring it to a boil. Scrape the browned bits off the bottom of the pan using a wooden spoon, and then pour the contents into the stockpot.

Step 8: Let the broth simmer for 6 hours, skimming off and discarding any foam that rises to the surface periodically.

Step 9: After 6 hours, strain the broth through a fine mesh strainer, discarding the turkey legs and vegetables. Let the broth cool completely.

Step 10: Store the cooled broth in airtight s. It can be refrigerated for up to a week or frozen for longer storage.

Cook's Note

If you plan to use the turkey meat for soup, note that it can develop a spongy texture when boiled. If desired, remove the legs after 2 hours, pick the meat off the bones, and return the bones to the broth to continue cooking.

Nutrition Facts (Per Serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.