Turkey Bone Broth Food

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TURKEY BONE BROTH



Turkey Bone Broth image

This is a savory turkey bone broth you can make from the carcass of a roasted turkey. Make it in advance and store it to use in meals, soups, and stews. Modified Kettle & Fire recipe.

Provided by PTSD709

Categories     Clear Soup

Time 10h10m

Yield 5 Quarts

Number Of Ingredients 10

1 turkey carcass, from a roasted bird (OK to have some meat and skin attached to the bones)
1 turkey giblets
1 large onion, coarsely chopped (or quartered)
6 garlic cloves, smashed
1 cup parsley (1 small bunch) (optional)
1 orange peel (optional) or 1 lemon peel (optional)
2 bay leaves (optional)
7 quarts filtered water
2 carrots, rough cut (optional)
2 celery ribs, rough cut (optional)

Steps:

  • Place the turkey carcass and giblets in a large stockpot. Add the onion, garlic, parsley, orange peel, and bay leaves, and cover with cold water.
  • Bring to a boil and reduce the heat to medium-low. Simmer for 8-10 hours (can use slow cooker for the long simmer on low).
  • Discard the solids and strain the broth through a fine-mesh strainer into a large container. Ladle the broth into mason jars. Once it's cool, you'll be able to remove the fat on the surface easily with a spoon. Enjoy and refrigerate or freeze the leftovers for later.
  • (I use recipe to derive broth then add vegetables and/or meat to make a wholesome soup/stew).

Nutrition Facts : Calories 21.3, Fat 0.3, SaturatedFat 0.1, Cholesterol 5.8, Sodium 42.9, Carbohydrate 4, Fiber 0.6, Sugar 1.3, Protein 1

TURKEY BONE STOCK



Turkey Bone Stock image

Provided by Food Network

Number Of Ingredients 10

1 left-over turkey carcass
2 medium onions, chopped
4 carrots, peeled and chopped
4 stalks of celery, chopped
4 cloves of garlic, peeled
2 bay leaves
4 sprigs of fresh thyme
1 tablespoon black peppercorns
salt
1 gallon of water to cover

Steps:

  • Using a sharp knife, cut the carcass into smaller pieces. In a large pot, add the carcass, vegetables, bay leaves, thyme, and peppercorns. Season with salt. Cover with water. Place the pot over medium heat and bring to a boil. Reduce the heat to simmer and cook for 2 hours. Skim off any scum that rises to the surface. Remove from the heat and strain.

TURKEY BROTH



Turkey Broth image

Provided by Food Network Kitchen

Time 2h20m

Yield about 4 quarts

Number Of Ingredients 8

1 turkey carcass (from a roasted bird)
2 onions, cut into chunks
2 carrots, cut into chunks
3 stalks celery, cut into chunks
1 bunch fresh parsley
4 cloves garlic, smashed (unpeeled)
1 teaspoon black peppercorns
2 bay leaves

Steps:

  • Insert kitchen shears into the carcass and make a few cuts to get you started. Then, use your hands to carefully pull the carcass into 4 or 5 pieces.
  • Combine the carcass, onions, carrots, celery, parsley, garlic, peppercorns and bay leaves in a stockpot. Cover with cold water (about 7 quarts).
  • Bring to a boil, then reduce the heat to medium low. Simmer about 2 hours, occasionally skimming any foam or fat from the surface with a large spoon or ladle.
  • Pour through a large mesh strainer into a pot; discard the solids. Cool slightly, then refrigerate in covered containers for up to 3 days or freeze for up to 2 months.

Nutrition Facts : Calories 38, Fat 1 grams, Sodium 72 milligrams, Carbohydrate 3 grams, Protein 5 grams

TURKEY BONE BROTH



Turkey Bone Broth image

Who doesn't love roasted turkey?! Everything about it warms the soul-the smell, the taste, the post-Thanksgiving dinner food coma. This recipe captures all of these associations, save the food coma, into a perfectly delightful sipping broth.

Provided by Katherine & Ryan Harvey

Categories     HarperCollins     turkey     Soup/Stew     Kid-Friendly     Healthy     Thanksgiving     Small Plates

Number Of Ingredients 11

1 whole turkey, trimmed, innards reserved
Sea salt, as needed
20 cups water, or as needed to cover ingredients
2 onions, peeled and chopped
1 carrot, chopped
1 celery stalk, chopped
2 bay leaves
1 teaspoon black peppercorns
4 sprigs fresh thyme
4 sprigs fresh rosemary
2 tablespoons apple cider, white, or white wine vinegar

Steps:

  • Preheat the oven to 375°F.
  • Remove the breasts, thighs, and wings from the turkey carcass. Spread the turkey parts out in an even layer on a large baking sheet, along with the neck and any innards that came with the turkey. Dust everything with sea salt and place in the preheated oven. Roast until golden brown, about 40 minutes.
  • Transfer everything from the baking sheet to a large stockpot or slow cooker. Cover with the water and bring to a boil over medium-high heat, then reduce the heat to medium. Skim off the fat and scum that rises to the top and discard; this process takes about 1 hour. Add vinegar, peppercorns, thyme, and rosemary.
  • Continue to simmer for 8 hours, adding water as necessary just to keep the bones covered. Add vegetables in the last 5 hours of cooking.
  • Gently strain or ladle the liquid through a fine-mesh strainer into a container. Fill your sink with ice water. Place the container of broth in the ice bath to cool for 1 hour. Use the broth right away, or cover and refrigerate for up to 1 week, or freeze for up to 1 year.

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