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Homemade Turkey Broth

Photo: Ellen Silverman; Styling: Toni Brogan
Yield 7 servings (serving size: about 1 cup)
Remove the turkey liver from the giblets so your broth won't become bitter. To cool the broth quickly, set the bowl in an ice-water bath and stir it occasionally.

Ingredients

  • 1 teaspoon canola oil
  • 3 pounds turkey wings, cut into 2-inch pieces
  • Turkey giblets and neck from 1 (12-pound) turkey
  • 1 cup chopped onion
  • 1/4 cup chopped celery
  • 8 cups water

Nutrition Information

  • calories 8
  • fat 0.6 g
  • satfat 0.1 g
  • monofat 0.2 g
  • polyfat 0.1 g
  • protein 0.8 g
  • carbohydrate 0.1 g
  • fiber 0.0 g
  • cholesterol 3 mg
  • iron 0.1 mg
  • sodium 2 mg
  • calcium 1 mg

How to Make It

  1. Heat oil in a large Dutch oven over medium-high heat. Add turkey wings, giblets, and neck; sauté 15 minutes or until well browned. Cover and reduce heat to low; cook 5 minutes. Stir in onion and celery; cover and cook 10 minutes, stirring occasionally. Add 8 cups water; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Strain broth through a fine sieve into a large bowl; discard solids. Cool to room temperature. Cover and chill 8 hours or overnight. Skim solidified fat from surface of broth; discard.