Turkey broth is easy to make, and loads cheaper than store-bought broth. After you polish off that Thanksgiving or Christmas turkey, use the carcass to make your own broth. Here’s how:
How to Make Turkey Broth
- Turkey Carcass
- Spices: peppercorns, salt, bay leaves, etc.
Pick off any remaining meat from the turkey, and set it aside. Retain the bones and any uneaten skin for your broth.
Break the carcass up into smaller pieces. Be sure to break several of the bones, while you’re doing so. This will help the turkey to fit in your stockpot better, but also add considerably to the flavor of your broth.
Chop up some onion, carrots and celery for your broth. I used three stalks of celery (leaves and all), one carrot and a medium onion.
Place the turkey carcass in a stockpot; and add cold water, until it reaches an inch above the turkey.
Add the vegetables (and any spices that you’d like to include). Then, bring the pot to a simmer.
Keep the pot at a low simmer for 2-3 hours, stirring regularly. Skim off any foam that forms on the surface. Your broth is finished when it has developed a rich color and flavor. Salt to taste.
Strain the broth, and discard the bones and vegetables. Allow the broth to cool a bit; then, stick it in the fridge overnight. This will cause the fat to separate, and settle on the surface.
Skim off the fat with a small strainer, a spoon, or a fat separator.
Transfer the finished turkey broth to jars or quart-sized freezer bags, and freeze until you need it.
- Veggie scraps work just as well as whole veggies. Save your scraps in the freezer, and pull them out whenever you want to make a batch of broth
- Always use freezer jars to freeze your broth. They have thicker walls, and are far less likely to crack than regular canning jars
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