Turkey Broth is a traditional American recipe for a classic base turkey broth or stock make from a turkey carcass and trimmings boiled down with vegetables. The full recipe is presented here and I hope you enjoy this classic American version of: Turkey Broth.
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Ingredients:
1kg turkey carcass and turkey giblets or trimmings
2 onions, sliced into rings
1/2 tsp black peppercorns
1/2 tsp allspice berries
6 cloves
2 bayleaves
2 carrots, quartered
2 celery sticks (with leaves)
4 sprigs of parsley
2 sprigs of thyme
4l water
olive oil
Method:
Break apart the turkey carcass and crack open the long bones. Arrange in a baking dish and drizzle a little olive oil over the top. Transfer to an oven pre-heated to 180°C and roast until the turkey bones begin to sizzle (about 15 minutes). At this point add the onions and stir into the fat at the base of the dish. Return to the oven and keep roasting until the bones are dark (about 30 minutes).
At this point remove the dish from the oven and turn its contents into a large stockpot. Add the peppercorns, allspice, cloves, bayleaves, carrots, celery, parsley, thyme and water. Bring the mixture to a boil, reduce to a simmer then cover the pan and cook gently for about 150 minutes, or until the volume has reduced by half. When done, remove the bones and dig out any marrow you can, ensuring this goes into the broth.
Take off the heat and allow to cool then pass through a fine-meshed strainer. Turn the broth into a bowl, cover with clingfilm (plastic wrap) and refrigerate over night. The following day, remove the solid fat from the surface. Either use the broth immediately or freeze in small portions ready for later use.
