Best Smoked Turkey Broth Recipes

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

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

RAMEN WITH SMOKED TURKEY BROTH

Ramen with Smoked Turkey Broth image

Check your authenticity meter at the door: This is the speediest, least traditional-and most fun-ramen ever invented.

Provided by Jesse Houston

Categories Soup/Stew Pasta turkey Kid-Friendly Healthy Low Cholesterol Boil Bon Appétit Mississippi Small Plates

Yield 4 Servings

Number Of Ingredients 21

Ingredients

Broth:
2 tablespoons olive oil
1 small onion, chopped
6 garlic cloves, peeled
1 lemongrass stalk, tough outer layers removed, chopped
1 1" piece ginger, peeled, sliced
1/2 jalapeño, sliced
1 handful cilantro stems
2 pounds smoked turkey wings
1 tablespoon (or more) hon-dashi (bonito stock powder)
1 tablespoon (or more) soy sauce
Soup and assembly:
2 baby bok choy, quartered
Kosher salt
2 large eggs
12 ounces spaghetti
1 teaspoon toasted sesame oil
1 cup kimchi
Enoki mushrooms, mung bean sprouts, cilantro leaves with tender stems, and lime wedges (for serving)
Ingredient info:
Hon-dashi can be found at Japanese markets and many supermarkets.

Steps:

Broth:
Heat oil in a large stockpot over medium. Cook onion, garlic, lemongrass, ginger, jalapeño, and cilantro stems, stirring occasionally, until lightly browned, about 5 minutes. Add wings and 10 cups water. Bring to a boil, reduce heat, and simmer until turkey meat is tender, 45-60 minutes. Strain into a large saucepan; reserve wings. Add hon-dashi and soy sauce to broth, adding more to taste if needed. Cover and keep warm. Pick meat from wings and set aside.
Do Ahead
Broth can be made 3 days ahead; cover and chill broth and meat separately.
Soup and assembly:
Cook bok choy in a large pot of boiling salted water until crisp-tender, about 1 minute. Transfer to a colander with a slotted spoon.
Return water to a gentle boil and carefully lower eggs into water; cook 6 minutes. Transfer to a bowl of ice water to cool. Peel and halve lengthwise. Return water to a boil and cook spaghetti, stirring occasionally, until al dente. Drain, then toss with sesame oil in a large bowl. Divide spaghetti among bowls. Ladle in broth and add kimchi, bok choy, eggs, and reserved turkey meat. Top with mushrooms, sprouts, and cilantro. Serve with lime wedges.