Smoked Turkey Broth

This smoked turkey broth is made with smoked turkey legs, onions, and carrots simmered for a long time in water. It's a tasty base for a broth-based soup.

• Preparation Time: 20 mins
• Cooking Time: 6 hr 25 mins
• Total Time: 6 hr 45 mins
• 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 the oven to 400 degrees F (200 degrees C).

Step 2

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

Step 3

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

Step 4

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.

Step 5

Place roasting pan over one or two burners on 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.

Step 6

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.