Smoked Turkey Broth

Smoked turkey legs, onions, and carrots are simmered for a long time in water for a broth that makes a great foundation for soups or other recipes that call for stock. You can save and use the turkey meat if you like.

• Calories: 39 Calories

Ingredients

• 1 cup water
• salt to taste
• 1 tablespoon olive oil
• 10 whole black peppercorns
• 2 smoked turkey legs
• 1 large red onion, cut in half
• 1 large Spanish onion, cut in half
• 1 large carrot, cut in thirds
• 7 quarts cold water
• 5 cloves garlic, lightly smashed
• 1 large red bell pepper, seeded

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Brush the turkey legs, red onion, Spanish onion, carrot, and red bell pepper with olive oil; place into a roasting pan.

Step 3

Roast in the preheated oven until the turkey and vegetables turn brown, about 15 minutes.

Step 4

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.

Step 5

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.

Step 6

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.