For an even deeper smoky flavor, consider using a combination of smoked turkey wings and drumsticks. Don't be afraid to experiment with other vegetables! Celery, leeks, or parsnips can add complexity. If you don't have a roasting pan large enough, use two smaller pans. Adjust the salt to your preference, keeping in mind that the broth will concentrate as it simmers. For an even clearer broth, do not allow it to boil rapidly while simmering.
Smoked Turkey Broth
-
PREP TIME20 mins
-
COOK TIME6 hrs 25 mins
-
TOTAL TIME6 hrs 45 mins
-
SERVING24 People
-
VIEWS12
Elevate your culinary creations with this deeply flavorful smoked turkey broth. A rich and smoky elixir, perfect as a base for soups, stews, or as a sophisticated addition to mashed potatoes, gravies, and more. Unlock a new dimension of flavor in your kitchen!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate2 g
-
Cholesterol10 mg
-
Fiber1 g
-
Protein4 g
-
Saturated Fat0 g
-
Sodium23 mg
-
Sugar1 g
-
Fat1 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 400 degrees F (200 degrees C). (5 minutes)
02
StepBrush the turkey legs, red onion, Spanish onion, bell pepper, and carrot with olive oil. Place them into a roasting pan. (2 minutes)
03
StepRoast in the preheated oven until the turkey and vegetables are deeply browned, approximately 40-45 minutes. The deeper the color, the richer the flavor. (45 minutes)
04
StepIn a large stockpot, bring 7 quarts of water to a simmer over medium heat. Add the roasted turkey and vegetables, garlic, and peppercorns. Bring to a gentle boil, then reduce heat to a very low simmer. (10 minutes)
05
StepPlace the roasting pan over one or two burners on the stovetop, ensuring it's stable. Heat the pan until the drippings sizzle enticingly. Pour 1 cup of water into the roasting pan and bring to a boil, using a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan. This is liquid gold! Pour this into the stockpot. (5 minutes)
06
StepSimmer the broth for at least 6 hours, or up to 8 hours, periodically skimming off and discarding any foam that forms on the surface. This ensures a clear and pure broth. (6 hours)
07
StepStrain the broth through a fine-mesh strainer lined with cheesecloth for the clearest result, discarding the turkey and vegetables. Allow the broth to cool completely before storing in airtight containers. This broth freezes beautifully. (30 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Alvera Kunde
Jun 30, 2025My family raved about the mashed potatoes I made with this broth. It's a game-changer!
Briana Doyle
Jun 29, 2025I used this broth as a base for turkey noodle soup, and it was the best soup I've ever made!
Clemmie Schuster
Jun 24, 2025Freezing the broth in ice cube trays is a great way to have small portions on hand for cooking.
Rose Gulgowski
Jun 23, 2025Next time, I'll try adding a bay leaf or two to the broth while it simmers.
Presley Beattyrunte
Jun 23, 2025This broth is incredible! It added so much depth of flavor to my Thanksgiving stuffing.
Irwin Reinger
Jun 15, 2025The smoky flavor is subtle but noticeable, and it really elevates the broth. Will definitely make again.
Demond Cartwright
Jun 11, 2025I didn't have smoked turkey legs, so I used smoked turkey wings instead, and it worked perfectly.
Darrel Crooks
Jun 10, 2025I was surprised at how easy this recipe was to follow. The instructions were clear and concise.