Homemade Turkey Broth

Photo: Ellen Silverman; Styling: Toni Brogan

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.

This recipe goes with Classic Roast Turkey and Giblet Gravy, Classic Herbed Bread Dressing

Yield: 7 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 8
  • Fat: 0.6g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.8g
  • Carbohydrate: 0.1g
  • Fiber: 0.0g
  • Cholesterol: 3mg
  • Iron: 0.1mg
  • Sodium: 2mg
  • Calcium: 1mg

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

Preparation

  1. 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.
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