Turkey Broth

Submitted by PaulaG

• Ready In: 3hrs 30mins
• Ingredients: 9
• Yields: 8 cups

ingredients

• 3 lbs turkey wings, and necks
• turkey giblets (excluding liver)
• 1 carrot, coarsley chopped
• 2 celery ribs, coarsley chopped
• 1⁄2 teaspoon dried thyme leaves
• 4 parsley sprigs
• 1⁄4 teaspoon black peppercorns
• 1 bay leaf
• 4 quarts water

directions

1. Using a heavy cleaver, chop 3 pounds turkey wings into 2-inch pieces (or ask the butcher to do them for you).
2. In a large stockpot heat 2 tablespoons vegetable oil.
3. Add the giblets reserved from the turkey.
4. Cook, stirring, over medium-high heat until browned, 5 to 7 minutes.
5. Remove them with a slotted spoon and set aside.
6. In batches, add the chopped turkey wings to the pot, adding more oil if needed, and cook, turning occasionally, until browned, 8 to 10 minutes per batch.
7. Return the giblets and wings to the pan.
8. Add vegetables and cook until softened, about 5 minutes.
9. Add 4 quarts water, or enough to cover the ingredients by at least 2 inches.
10. Bring to a boil, skimming off all the foam that rises to the top.
11. Reduce heat to low, and add spices.
12. Simmer uncovered 2 to 3 hours.
13. Strain the broth and let cool; skim all the fat from the top before using.

Reviews

[highcotton]

Since the butcher was nice enough to chop the wings for me, making the broth was a snap. I used it to make Mean Chef's Turkey Gravy (Recipe #74273) with sensational results!

 

[Dawnab]

Very good stock recipe. I made a half batch of this using 2 turkey wings and no giblets. Came out wonderfully aromatic. I strained it through a cheese cloth and froze if for soup this fall.

 

[Tracy K]

Wonderful flavor, and very economical as turkey wings are quite cheap. I used 4 lbs as that was the smallest package I could find. A bit of trouble hacking the wings into two (my grocer does not custom-cut poultry due to contamination concerns) but a hacksaw made it short work, even if it confused my SO, who was wondering why the hacksaw was in the dishwasher, LOL. Thanks for another great recipe, Mean! I used 4 cups in the turkey gravy and have 10 cups in the freezer. :-)

 

[Shelly]

I don't feel right assigning any stars to this recipe as I did not try the broth on it's own. It is of course the major component of the Turkey Gravy recipe #74273 which was an excellent gravy. So, I know the broth is good in that respect but that's it so I choose to make a comments only review.

 

[sugarpea]

The perfect broth. I tried this the way it's written and I tried it without browning the turkey parts. Browning IS better.