Turkey broth

Votes: 1

Time: 2 hours 20 minutes

After trimming the meat from your festive roast turkey, don't throw away the remaining bones: they make an excellent base for a delicious, flavorful broth, which you can make ahead of time and store in the refrigerator or freezer for use in soups and sauces. To make the broth, simmer the turkey bones for several hours with onions, carrots, celery, parsley, garlic, and bay leaves, infusing the broth with a whole bouquet of spicy flavors. It's best to freeze the strained broth in several small containers so you can defrost the required amount as needed.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 roast turkey skeleton
2 onions, cut into pieces
2 carrots, cut into pieces
3 stalks celery, cut into pieces
1 bunch of fresh parsley
4 cloves garlic, crushed (in the husk)
1 teaspoon black peppercorns
2 bay leaves

Ingredient Substitution Suggestions

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Recipes with similar ingredients: turkey, bay leaf, garlic

Cooking the dish according to the recipe:

First, make several cuts in the turkey carcass with kitchen shears. Then, carefully break it into 4 or 5 pieces by hand.

Combine the bones, onion, carrot, celery, parsley, garlic, peppercorns, and bay leaf in a saucepan. Cover with cold water (about 7 liters).

Bring to a boil, then reduce heat to medium-low. Simmer for about 2 hours, periodically skimming off any foam or fat from the surface of the broth with a large spoon.

Strain the broth through a coarse sieve into a saucepan; discard any solids. Cool the broth slightly, then refrigerate in sealed containers and store for up to 3 days or freeze for up to 2 months.
Exit: 3.5 l.