This Christmas, don't throw away that turkey carcass. Those bones can make some beautiful broth. This is a little twist from the usual flavours which you can find a little further down on the page.
Don't worry, making it is very, very simple, unless you have a cat like poor Mog.
Twisted Turkey Broth
3-5 kaffir lime leaves *
2 smashed garlic cloves
a couple slices of ginger
tbsp of schezuan peppercorns
1 onion cut into chunks
1 carrot cut into chunks
1 stalk of celery cut into chunks
2 dried chillies
turkey bones (I often use a leg and wing and it provides enough turkey meat for a pot of soup)
*kaffir lime leaves can be bought at Asian stores and can be cleaned, dried and frozen so you can grab one whenever. If you don't have any, you could also use lemongrass or the peel of a lime.
In a large soup pot or dutch oven, place all the above ingredients and cover with water. This is going to simmer for ~3 hours so make sure you have a good amount of water. Use a low heat to simmer checking every once in a while to skim off any foam that may come to the top. When finished simmering, remove the bones or leg and wing from the pot and let cool. Strain the broth into another pot or large bowl. Clean all meat off the leg and wing and add back to the broth if you plan on making turkey soup or stew. You can freeze them or use them separately if you choose.
3-5 kaffir lime leaves *
2 smashed garlic cloves
a couple slices of ginger
tbsp of schezuan peppercorns
1 onion cut into chunks
1 carrot cut into chunks
1 stalk of celery cut into chunks
2 dried chillies
turkey bones (I often use a leg and wing and it provides enough turkey meat for a pot of soup)
*kaffir lime leaves can be bought at Asian stores and can be cleaned, dried and frozen so you can grab one whenever. If you don't have any, you could also use lemongrass or the peel of a lime.
In a large soup pot or dutch oven, place all the above ingredients and cover with water. This is going to simmer for ~3 hours so make sure you have a good amount of water. Use a low heat to simmer checking every once in a while to skim off any foam that may come to the top. When finished simmering, remove the bones or leg and wing from the pot and let cool. Strain the broth into another pot or large bowl. Clean all meat off the leg and wing and add back to the broth if you plan on making turkey soup or stew. You can freeze them or use them separately if you choose.
Turkey Broth
1 turkey leg
1 turkey wing
any other turkey bones you may have saved
half an onion peeled
1 stick of celery chopped
1 carrot chopped
1 tbsp of peppercorns
some stalks of fresh herbs (thyme, rosemary, sage , oregano, parsley,) use whatever combination you have.
2 bay leaves
In a large soup pot or dutch oven, place all the above ingredients and cover with water. This is going to simmer for ~3 hours so make sure you have a good amount of water. Use a low heat to simmer checking every once in a while to skim off any foam that may come to the top. When finished simmering, remove the leg and wing from the pot and let cool. Strain the broth into another pot or large bowl. Clean all meat off the leg and wing and add back to the broth if you plan on making turkey soup or stew. You can freeze them or use them separately if you choose.
**You can use the carcass of the turkey or a chicken to make this as well and I always do. I never throw out the bones of poultry without making a broth with them first. After a big turkey dinner I always bag a leg, wing and another bone or two together, then the carcass separately making 3 bags and freeze them all. There is enough meat from these pieces to make a large pot of soup.
**If you use bones with very little meat on them, you can roast them for a deeper flavour. Just spread them on a cookie sheet and roast on a high heat (420-450) for 20 minutes.
1 turkey leg
1 turkey wing
any other turkey bones you may have saved
half an onion peeled
1 stick of celery chopped
1 carrot chopped
1 tbsp of peppercorns
some stalks of fresh herbs (thyme, rosemary, sage , oregano, parsley,) use whatever combination you have.
2 bay leaves
In a large soup pot or dutch oven, place all the above ingredients and cover with water. This is going to simmer for ~3 hours so make sure you have a good amount of water. Use a low heat to simmer checking every once in a while to skim off any foam that may come to the top. When finished simmering, remove the leg and wing from the pot and let cool. Strain the broth into another pot or large bowl. Clean all meat off the leg and wing and add back to the broth if you plan on making turkey soup or stew. You can freeze them or use them separately if you choose.
**You can use the carcass of the turkey or a chicken to make this as well and I always do. I never throw out the bones of poultry without making a broth with them first. After a big turkey dinner I always bag a leg, wing and another bone or two together, then the carcass separately making 3 bags and freeze them all. There is enough meat from these pieces to make a large pot of soup.
**If you use bones with very little meat on them, you can roast them for a deeper flavour. Just spread them on a cookie sheet and roast on a high heat (420-450) for 20 minutes.
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