Smoked Turkey Broth recipe
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Ingredients
- 2 smoked turkey legs 1 large red onion, cut in half 1 large Spanish onion, cut in half 1 large carrot, cut in thirds 1 large red bell pepper, seeded 1 tablespoon olive oil 7 quarts cold water 5 cloves garlic, lightly smashed 10 whole black peppercorns salt to taste 1 cup water
Nutrition Info
- 38.8 caloriescarbohydrate: 2.3 gcholesterol: 9.7 mgfat: 1.4 gfiber: 0.6 gprotein: 4.2 gsaturatedFat: 0.3 gservingSize: -sodium: 22.8 mgsugar: 1 gtransFat: : -unsaturatedFat: : -
Directions Smoked Turkey Broth
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.