Turkey Broth

It's Boxing Day and the day after a huge Christmas turkey feast just begs for turkey broth making! Don't throw out those bones, carcass and that turkey neck. That is where all the flavour really is and it makes the most delicious broth that you can then use whichever way you like! After Christmas dinner, I take a large pot (one that will fit in fridge) and place in there all of the bones and the skeleton of the turkey. I cut and save the large pieces of meat for another meal but make sure to leave some on the bones as that becomes the meat for turkey soup if making it. I also use the wings and the neck. Throw that all in the pot and put it in the fridge until the next day. Of course you could make this that same night but I find I'm pretty tired and just want to clean up and enjoy a glass of wine! The next morning take out your biggest soup pot you own. Place turkey in it and cover with water. Add the other ingredients and let it simmer for a minimum of 2-3 hours. Taste the broth occasionally to adjust seasonings to your liking! It's that simple and that delicious!

Ingredients

• turkey carcass, bones, skeleton, wings and neck (leave some meat on)
• 2 medium onions quartered
• 3-4 garlic cloves peeled and whole
• 3-4 carrots peeled and chopped in half
• 2-3 ripe tomatoes quartered or half a bottle of passata
• 4-5 celery stalks and all the leaves chopped in half
• parsley stems and flowers (optional)
• 3-4 bay leaves
• if you have fresh herbs such as thyme, oregano and basil you can throw them in or you can use dried italian seasoning (QB)
• whole black peppercorns (QB)
• salt to taste
• bouillon cube or paste (QB)

Directions

1. Place all ingredients listed above in a large stockpot. Cover with water.
2. Bring water to a rolling boil and then reduce to a constant simmer. Cover with lid.
3. Taste occasionally and adjust the seasonings. If the broth still tastes too watery then add some bouillon cubes or paste to the broth.
4. Turn off heat and let cook slightly on stove. 
5. Using a spider remove all that you can from the pot and place in a large bowl
6. Take another pot and place in sink. Place a fine mesh strainer on top and carefully ladle or pour the broth into the other pot. The strainer should capture all of the bits and pieces. You may have to do this a few times. I have 2 different strainers. I start off with a standard metal pasta strainer and then strain a second time using a fine mesh one.
7. Once meat and bones have cooled slightly begin picking off the meat and placing in a container. 
8. Smash the carrots and place back into the broth (this is optional, I like to do it as it adds colour but some do not- personal choice!)
9. Allow broth to cool completely and place in fridge. I use the same pot from the night before.
10. Allow meat to cool completely and keep in fridge for another purpose, freeze or keep for the soup)
11. When broth has completely chilled remove from fridge. A layer of fat will have formed on top that you can now easily remove.
12. The broth is now ready to be made into soup. You can also freeze the broth to be used at another time!!!!

I will be making tortellini turkey soup tomorrow and will post that recipe next!

Buon appetito!

Fatto con amore,

Elena 💜

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