OK so Thanksgiving is fast approaching so here is my "recipe" for turkey broth. I always make mine ahead of time to use in my stuffing and gravy. I love the rich flavor of stuffing cooked in the bird but I feel that by the time the stuffing reaches the proper temperature the bird is a bit overcooked. So I make my stuffing with a good rich turkey broth and you would never know it was not cooked in the bird.
Turkey Broth
2 Turkey thighs or legs
2 Large carrots, cut into large chunks
2 Large stalks of celery, cut into large chunks
1 Large onion, quartered
1 Teaspoon of minced garlic
1 Handful of mushrooms, if desired
2 Tablespoons flat leaf parsley, minced
1 Teaspoon dried dill weed
1/4 Teaspoon poultry seasoning
1 32oz carton of chicken broth
4 Cups water
2 Chicken bouillon cubes, optional if watching sodium
Salt and pepper to taste
In a stock pot over medium high heat brown the turkey thighs or legs until nice and brown on all sides. Add the carrots, celery, and onion stir and brown as well until a nice caramel color, reducing heat if necessary to keep from burning. Add garlic, mushrooms (if desired), parsley, dill weed, and poultry seasoning.Continue stirring and cook another two minutes.
Add chicken broth, deglazing the pan by scraping browned bits loose from the bottom. Add water and bouillon cubes (if desired). Bring contents of the pot to a boil. Reduce heat to medium low and let simmer until liquid is reduced by half. About an hour and a half. Taste adjust seasoning and add salt and pepper. Keeping in mind you can always add more salt later if needed.
Let the broth cool enough to handle and put a colander in a large bowl or another pot. Carefully strain the broth. Remove turkey pieces and when cool enough remove the meat from the bone and save for another use. You may discard the veggies or puree them to use in soups or stews.
TIPS:
If storing the broth in one large container you will need to give it an ice bath too cool it before placing in the refrigerator or freezer. How to do and ice bath: Place the container of broth in a larger container or clean sink and add enough water and ice to cover 3/4 of the container. Stir the contents of the container until cool. This allows the contents of the container to cool quickly and keeps bacteria from growing and it also keeps the container from warming the contents of your refrigerator or freezer.
If you will be using the broth another day just put it in fridge until completely cool and you can easily remove the fat if not you will need to skim the fat from the top if using the same day.
