Smoked Turkey Broth Recipe

Introduction

Smoked turkey broth is a rich and flavorful base perfect for soups, stews, and gravies. Made from a smoked turkey carcass and aromatic vegetables, it brings a deep, savory taste to any dish. This recipe takes about an hour and forty minutes and yields enough broth to boost your meals with wholesome smoked flavor.

Ingredients

• 1 smoked turkey carcass
• 4 yellow onions
• 6 large carrots
• 6 celery stalks
• 1 tablespoon whole black peppercorns
• 1 tablespoon savoury
• 1 tablespoon minced dehydrated garlic
• 10 bay leaves

Instructions

1. Step 1: Quarter the yellow onions, chop the ends off the carrots and celery stalks, then coarsely chop all the vegetables.
2. Step 2: Add the chopped vegetables to your stockpot.
3. Step 3: Spread the smoked turkey carcass out on a cutting board and peel off any remaining skin. Add the turkey carcass to the stockpot and fill with water until the bones are covered.
4. Step 4: Add the whole black peppercorns, bay leaves, savoury, and minced dehydrated garlic to the pot. Stir gently to combine.
5. Step 5: Cover the stockpot and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook covered for 1½ to 2 hours, uncovering for the last 30 minutes to concentrate the flavor.
6. Step 6: Let the broth cool for about 30 minutes before straining it into storage containers.

Tips & Variations

• For a deeper color and flavor, roast the vegetables before adding to the stockpot.
• Add fresh herbs like thyme or parsley during the last hour of simmering for extra aroma.
• Use filtered water to ensure the cleanest taste in your broth.
• To remove excess fat, chill the broth in the fridge and skim off the solidified fat layer before reheating.

Storage

Store the strained broth in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze the broth in portions for up to 3 months. Reheat gently on the stove or in the microwave until hot before using.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh turkey bones instead of smoked?

Yes, you can use fresh turkey bones, but the broth will have a milder flavor without the smoky notes. You might want to add smoked paprika or a small amount of liquid smoke to mimic the smoked flavor.

Do I need to add salt while making the broth?

It’s best to wait until you use the broth in recipes before salting, as the turkey carcass and seasonings already provide some flavor. You can adjust salt levels later to taste.

Smoked Turkey Broth Recipe

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★★★★★

4.6 from 139 reviews

• Author: Lila
• Total Time: 2 hours
• Yield: 5 servings 1x
• Diet: Low Fat

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Description

This Smoked Turkey Broth recipe transforms a leftover smoked turkey carcass into a rich, flavorful homemade broth using a medley of fresh vegetables and aromatic spices. Perfect as a base for soups, stews, or gravies, this broth simmers slowly to extract maximum taste and depth.

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Ingredients

Scale 1x2x3x

Vegetables

• 4 yellow onions, quartered
• 6 large carrots, ends chopped off and coarsely chopped
• 6 celery stalks, coarsely chopped

Broth Base

• 1 smoked turkey carcass (skin peeled off)

Seasonings

• 1 tablespoon whole black peppercorns
• 1 tablespoon savoury
• 1 tablespoon minced dehydrated garlic
• 10 bay leaves
• Water, enough to cover turkey bones in stockpot

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Instructions

1. Prepare the Vegetables: Quarter the onions and chop off the ends of the carrots and celery stalks, then coarsely chop them into manageable pieces for simmering.
2. Add Vegetables to Stockpot: Place all prepared vegetables into a large stockpot, creating a flavorful base for the broth.
3. Prepare Turkey Carcass: Spread the smoked turkey carcass on a cutting board and carefully peel off any remaining skin. Add the carcass to the stockpot with the vegetables.
4. Add Seasonings and Water: Pour water into the stockpot until the turkey bones are fully submerged. Add the whole black peppercorns, bay leaves, savoury, and minced dehydrated garlic. Stir gently to combine the flavors.
5. Simmer the Broth: Cover the stockpot and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low to maintain a simmer. Simmer the broth covered for 1 1/2 hours to 2 hours, then uncover and simmer for an additional 30 minutes to concentrate the flavors.
6. Cool and Strain: After cooking, allow the broth to cool for about 30 minutes. Strain the liquid through a fine mesh sieve or cheesecloth into storage containers, discarding solids. The broth is now ready to use or store.

Notes

• For a clearer broth, strain twice or use cheesecloth.
• Cool broth completely before refrigerating or freezing.
• Use leftover smoked turkey broth to enhance soups, gravies, and casseroles.
• Adjust seasoning after straining if needed.
• Broth can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

• Prep Time: 20 minutes
• Cook Time: 1 hour 40 minutes
• Category: Broth
• Method: Stovetop
• Cuisine: American

Keywords: smoked turkey broth, homemade broth, turkey stock, turkey carcass broth, savory broth recipe, stockpot broth, low fat broth