Smoked Turkey Broth
Use the bones and carcass from your delicious smoked turkey to make this easy, savoury smoked turkey broth. It's perfect for flavouring mashed potatoes or rice, as a soup base and more.
Ingredients
- 1 smoked turkey carcass
- 4 yellow onions
- 6 large carrots
- 6 celery stalks
- 1 tablespoon whole black peppercorns
- 1 tablespoon savoury
- 1 tablespoon minced dehydrated garlic
- 10 bay leaves
Instructions
- Quarter 4 yellow onions, chop the ends off 6 large carrots and 6 celery stalks then coarsely chop them.
- Add the vegetables to your stockpot.
- Spread 1 smoked turkey carcass out on your cutting board, and peel off any remaining skin. Add the turkey to the stockpot and fill with water until the turkey bones are covered.
- Add 1 tablespoon whole black peppercorns, 10 bay leaves, 1 tablespoon savoury, and 1 tablespoon minced dehydrated garlic to the pot. Give it a quick stir.
- Cover the stockpot and bring to a boil. Once the broth starts to boil, reduce to a simmer and simmer covered for 1 1/2 - 2 hours, leaving uncovered for the last 30 minutes.
- Cool the broth for around 30 minutes before straining it into storage containers.
Notes
make ahead?
This smoked turkey broth is the perfect make-ahead recipe! This broth will keep in the fridge for up to 5 days or in the freezer for a couple of months. I like to store my turkey broth in mason jars in the fridge until I'm ready to use them. Alternatively, you can freeze the broth by filling freezer ziplock bags and removing all the air, then lay the bags flat on a baking sheet. Place the baking sheet in the freezer until the broth is completely frozen. This gives you flat, frozen little smoked turkey broth bags that store nicely in the freezer for later use.