Whenever I hear the sniffles or a cough in my household, I’m cooking up some soup.
Save those turkey carcasses and bones that have had the meat removed, not eaten off, and either freeze them in a resealable, plastic bag or refrigerate and use quickly.
There is a ton of flavor & goodness left in those bones, cartilage, sinew, meat & skin left on the turkey after your beautiful, roasted meal.
How to Cook Roasted Turkey Broth from Scratch:
Type: Soup Recipe
The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:
- turkey bones, cartilage, meat & skin – whatever is left on the carcass of a roasted turkey
- water – enough to cover bones & other ingredients
- 8 – 10 peppercorns
- 1 bay leaf
- 1/2 tsp red chili flakes
- 1 inch fresh ginger
- 1 onion – skin on
- 2 cloves of garlic
- 2 carrots
- 2 stalks celery
- 1 tsp salt – I use Maldon Sea Salt Flakes
- Put all ingredients into a large stock pot, and cover with water.
- Bring up to a boil slowly on medium or medium-high heat.
- Once it has hit a boil, turn down to a simmer, allowing to cook for at least 2 – 3 hrs, preferably overnight on super low heat, maybe even in a crock pot. * Tip: If water evaporates and ingredients are not covered, replace with more water to cover and continue to simmer. * Tip: The less you stir the broth when cooking, the clearer your broth will be.
- Skim off any foam or excess fat on the top of the broth while cooking, and discard.
- Once your broth has simmered for hours and has nice flavor, strain into a different pot or container, and discard bones, etc.
- Re-season turkey broth with salt & pepper, if necessary.
- Serve with noodles, rice, barley or dumplings. * Tip: Add more vegetables, if desire, and simmer until they are fork tender and serve.
I hope you enjoy this Turkey Recipe on Cooking with Kimberly. Until next time…
Be a Champion in Your Kitchen & Eat Deliciously!
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