This smoked turkey broth recipe makes a delicious base for a broth-based soup or a wonderful smoky addition to any recipe using chicken, beef, or veal stock. It’s especially delicious in mashed potatoes for Thanksgiving!
Smoked Turkey Broth
This smoked turkey broth recipe makes a delicious base for a broth-based soup or a wonderful smoky addition to any recipe using chicken, beef, or veal stock. It's especially delicious in mashed potatoes for Thanksgiving!
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
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Brush turkey legs, red onion, Spanish onion, bell pepper, and carrot with olive oil; place into a roasting pan.
- Roast in the preheated oven until turkey and vegetables turn brown, about 15 minutes.
- Heat 7 quarts water in a large stockpot over medium heat. Add roasted turkey and vegetables, garlic, and peppercorns; bring to a boil, then reduce heat to a simmer.
- Place roasting pan over one or two burners on the stovetop (two if it fits); heat until drippings sizzle. Pour 1 cup water into the roasting pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; pour into stockpot.
- Simmer broth 6 hours, periodically skimming and discarding foam that forms on top of broth. Strain broth through a strainer, discarding turkey and vegetables. Cool broth completely. Store in airtight containers; it can be frozen.
