Turkey Carcass Broth
Get the most from your Thanksgiving turkey. Gather your bones and make a delicious broth to make Turkey Soup or extra gravy for a Turkey Pot Pie or freeze for future use.
For richer flavored broth, you can roast the bones before making the broth. Place the bones on a baking sheet and roast at a high heat (400 to 500 F) for 30 to 45 minutes or until nicely browned. Continue with the broth recipe.
Carcass from cooked turkey, including the giblets and neck if you didn't use them, any skin, juices or anything you would normally throw away
2 tsp. salt
1 carrot, unpeeled, cut in 4 pieces
1 stalk celery, cut in 4 pieces
1 onion, halved
4 cloves garlic, crushed
1 bay leaf
1/4 tsp. dried thyme leaves
fresh ground pepper
Place the carcass (break apart if necessary) and any other scraps you have from the turkey, salt and vegetables (no need to peel, unless you want to, the skins add flavor and the onion skin adds color) in a large pot. Cover with cold water.
Bring to a boil, skim off the scum that forms if desired, and add the bay leaf, thyme and pepper. Reduce the heat to a simmer, cover , and cook for 2 hours or until the carcass falls apart.
Remove from the heat and cool slightly.
This next step can be done in one of two ways.
1. With a slotted spoon, scoop out all the large pieces and discard. Strain the broth and refrigerate.
2. You could also strain the broth by lining a colander with a double layer of cheesecloth and placing over a large bowl. Pour the contents of the pot into the colander, catching everything in the cheesecloth. Wrap it all up in the cheesecloth and toss in the trash. Refrigerate the broth.
Once chilled, you can scrape off the layer of fat.
Use as you would any other broth or divide into freezer containers and freeze or you can also pour some into ice cube trays, freeze and then transfer the cubes to a zip lock bag to have on hand any time you need just a little broth.
For a more concentrated broth, return the strained broth to the pot and boil until reduced to desired strength. |
