Smoked Turkey Broth || Gracefult Kitchen

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Smoked Turkey Broth

Turkey

This smoked turkey broth recipe makes a delicious base for a broth-based soup or a wonderful smoky addition to any recipe using chicken, beef, or veal stock. It's especially delicious in mashed potatoes for Thanksgiving!

Ingredients

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

Description

Preheat the oven to 400 degrees F (200 degrees C).
Brush turkey legs, red onion, Spanish onion, bell pepper, and carrot with olive oil; place into a roasting pan.
Roast in the preheated oven until turkey and vegetables turn brown, about 15 minutes.
Heat 7 quarts water in a large stockpot over medium heat. Add roasted turkey and vegetables, garlic, and peppercorns; bring to a boil, then reduce heat to a simmer.
Place roasting pan over one or two burners on the stovetop (two if it fits); heat until drippings sizzle. Pour 1 cup water into the roasting pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; pour into stockpot.
Simmer broth 6 hours, periodically skimming and discarding foam that forms on top of broth. Strain broth through a strainer, discarding turkey and vegetables. Cool broth completely. Store in airtight containers; it can be frozen.