
Smoked Turkey Broth

Nutrition :
219 calories,
3.6 stars -
based on 214 reviews
Yield : 6 quarts
Ingredients
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2 smoked turkey legs1 large red onion, cut in half1 large Spanish onion, cut in half1 large carrot, cut in thirds1 large red bell pepper, seeded1 tablespoon olive oil7 quarts cold water5 cloves garlic, lightly smashed10 whole black peppercornssalt to taste1 cup water
Directions
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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.
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