Smoked Turkey Broth

Prep Time:
20 mins

Cook Time:
6 hrs 25 mins

Total Time:
6 hrs 45 mins

Servings:
24

Yield:
6 quarts

Ingredients

Directions

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.

Cook's Note:

I don't use the turkey meat when making soup with the broth. It tends to develop a spongy mouthfeel when boiled. But in a pinch, feel free to remove the legs after 2 hours, pick the meat off to use, and then return the bones to the broth for the duration of cooking time.

The nutrition data for this recipe includes the full amount of broth ingredients. The actual amount of meat and vegetables consumed will vary.

Nutrition Facts (per serving)