Turkey Broth Recipes

Steps:

• Place the turkey carcass and giblets in a large stockpot. Add the onion, garlic, parsley, orange peel, and bay leaves, and cover with cold water.
• Bring to a boil and reduce the heat to medium-low. Simmer for 8-10 hours (can use slow cooker for the long simmer on low).
• Discard the solids and strain the broth through a fine-mesh strainer into a large container. Ladle the broth into mason jars. Once it's cool, you'll be able to remove the fat on the surface easily with a spoon. Enjoy and refrigerate or freeze the leftovers for later.
• (I use recipe to derive broth then add vegetables and/or meat to make a wholesome soup/stew).

Steps:

• Using a heavy cleaver, chop 3 pounds turkey wings into 2-inch pieces (or ask the butcher to do them for you).
• In a large stockpot heat 2 tablespoons vegetable oil.
• Add the giblets reserved from the turkey.
• Cook, stirring, over medium-high heat until browned, 5 to 7 minutes.
• Remove them with a slotted spoon and set aside.
• In batches, add the chopped turkey wings to the pot, adding more oil if needed, and cook, turning occasionally, until browned, 8 to 10 minutes per batch.
• Return the giblets and wings to the pan.
• Add vegetables and cook until softened, about 5 minutes.
• Add 4 quarts water, or enough to cover the ingredients by at least 2 inches.
• Bring to a boil, skimming off all the foam that rises to the top.
• Reduce heat to low, and add spices.
• Simmer uncovered 2 to 3 hours.
• Strain the broth and let cool; skim all the fat from the top before using.

Steps:

• Heat oven to 400 degrees. Place the carcass and bones in a baking pan and roast for 10 to 15 minutes, until lightly browned.
• Transfer to a soup pot, add onion, carrot and bay leaf, and cover with 12 cups cold water. Bring to a boil, then lower heat to a gentle simmer. Cook, uncovered, for about 1 1/2 hours, occasionally skimming off foam or fat.
• Strain though a fine mesh sieve and skim any remaining fat from surface.

Steps:

• Position rack in center of oven and preheat to 450°F. Divide turkey necks and wings between 2 heavy large rimmed baking sheets, spreading in single layer. Roast 30 minutes. Using tongs, turn turkey parts over; scatter carrots, onions, and celery over, dividing equally. Roast until turkey parts are golden brown, about 1 hour longer.
• Transfer turkey parts, vegetables, and any pan juices to heavy large pot. Place each baking sheet over 2 burners; add 1 cup water to each sheet and bring to boil, scraping up any browned bits. Pour mixture into pot with vegetables. Add bay leaves, peppercorns, salt, and remaining 18 cups water to pot; bring to boil. Reduce heat to medium-low, cover partially, and simmer gently for 2 1/2 hours. Strain broth and cool slightly. Do ahead: Can be made 2 days ahead. Refrigerate uncovered until cold, then cover and chill. Before using, scrape any fat from surface of broth; reserve fat for gravy.

Steps:

• Preheat the oven to 375°F.
• Remove the breasts, thighs, and wings from the turkey carcass. Spread the turkey parts out in an even layer on a large baking sheet, along with the neck and any innards that came with the turkey. Dust everything with sea salt and place in the preheated oven. Roast until golden brown, about 40 minutes.
• Transfer everything from the baking sheet to a large stockpot or slow cooker. Cover with the water and bring to a boil over medium-high heat, then reduce the heat to medium. Skim off the fat and scum that rises to the top and discard; this process takes about 1 hour. Add vinegar, peppercorns, thyme, and rosemary.
• Continue to simmer for 8 hours, adding water as necessary just to keep the bones covered. Add vegetables in the last 5 hours of cooking.
• Gently strain or ladle the liquid through a fine-mesh strainer into a container. Fill your sink with ice water. Place the container of broth in the ice bath to cool for 1 hour. Use the broth right away, or cover and refrigerate for up to 1 week, or freeze for up to 1 year.