SMOKED TURKEY BROTH

Smoked Turkey Broth image

Delicious base for a broth-based soup or a wonderful smoky addition to any recipe calling for chicken, beef, or veal stock. Especially delicious used in mashed potatoes for Thanksgiving!

Provided by anna32182

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes

Yield 24

Number Of Ingredients 11

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Ingredients

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

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Brush the turkey legs, red onion, Spanish onion, carrot, and red bell pepper with olive oil; place into a roasting pan.
Roast in the preheated oven until the turkey and vegetables turn brown, about 15 minutes.
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.
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.
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.

Nutrition Facts : Calories 38.8 calories, Carbohydrate 2.3 g, Cholesterol 9.7 mg, Fat 1.4 g, Fiber 0.6 g, Protein 4.2 g, SaturatedFat 0.3 g, Sodium 22.8 mg, Sugar 1 g