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Recipe

Turkey Broth

  • Yield: 2 quarts

Ingredients

  • 1 turkey carcass
  • 3 ribs celery, cut into 4-inch pieces
  • 2 medium onions, quartered
  • 4 quarts water, or enough to cover the carcass
  • 2 teaspoons salt
  • 1 tablespoon black peppercorns
  • 4 bay leaves

Directions

  • Place the carcass in a large stockpot. Add the celery, onions, water, salt, peppercorns, and bay leaves.
  • Bring to a boil, reduce the heat to medium, and simmer, uncovered, for 2 hours. Remove from the heat. Skim any fat that has risen to the surface.
  • Strain through a large fine-mesh sieve. Reserve any meat that has fallen off the bones and pick off any meat that may still remain on the carcass.
  • Reserve the onions and celery for gumbo. Use right away or store the broth in quart containers in the freezer.