Homemade Turkey Broth

Name: Homemade Turkey Broth
Prep time: 15 min
Cook time: 3 h 45 min
Total time: 4 h
Yield: 4 qt.
Ingredients: Turkey carcass, scraps, and neck from Roast Turkey with Pears and Onions; 2 medium carrots; 1 large onion; 1 large stalk celery; 1/4 tsp. dried thyme; Parsley stems from 1 bunch

Published: Aug 8, 2008

Jump to recipe

Yields:

4 qt.

Prep Time:

15 mins

Cook Time:

3 hrs 45 mins

Total Time:

4 hrs

Cal/Serv:

Homemade broth is a wonderful addition to any home chef's repertoire. It can enrich everything from soups to stews and sautéed dishes, including our Turkey Vegetable Soup (pictured).

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Ingredients

Turkey carcass, scraps, and neck from Roast Turkey with Pears and Onions
2 medium carrots
1 large onion
1 large stalk celery
1/4 tsp. dried thyme
Parsley stems from 1 bunch

Directions

1. Step 1In 10- to 12-quart stockpot (if you don't have 1 pot large enough, divide ingredients between 2 smaller ones), combine turkey carcass, cut up if necessary, scraps, and neck with carrots, onion, celery, thyme, and parsley. Add enough cold water just to cover ingredients; heat to boiling on high. Reduce heat to low and simmer, uncovered, 3 hours.
2. Step 2Slowly and carefully pour turkey broth through colander into very large bowl set in sink. Discard solids.
3. Step 3To cool broth quickly before refrigerating, set bowl with broth in sink filled with ice water and stir broth occasionally until cool, adding additional ice if necessary, about 1 1/2 hours.
4. Step 4Cover bowl and refrigerate turkey broth overnight. Spoon off and discard fat. Refrigerate broth up to 3 days, or freeze in 1-quart portions to use up within 6 months.

Tips & Techniques

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