Homemade Turkey Broth (Without a Whole Turkey)

Prepare your vegetables and tie the herbs together in a bundle with butcher's twine or a strip of cheesecloth. (You can also just throw your herbs in without bundling them, it's just easier to skim your broth if they are contained.)
2 carrots, 2 ribs celery, 1 yellow onion, 3 garlic cloves, A handful of fresh herbs
Pat the turkey pieces dry. If they are full legs, separate the legs from the thighs. Season lightly with salt.
3-4 pounds of bone-in turkey pieces -wings
Preheat a Dutch oven over medium-high heat. Add just enough oil to coat the bottom (don't add too much, it will spatter), and add the turkey pieces in a single layer. Working in batches, brown them until they are golden on all sides. Turn off the heat, and remove all of the turkey pieces to a plate.
2 tablespoons neutral oil such as organic expeller-pressed canola oil
While the pan is still hot, carefully add the wine (or water) to the hot pan. Once the spattering subsides, use a spoon or spatula to scrape any browned bits off the bottom of the pan. Return the turkey to the pan, and add the vegetables, herbs, salt, and peppercorns.
2 teaspoons kosher salt , A large pinch of whole peppercorns, ¾ cup dry white wine
Fill the pot nearly to the top with cold water and set over medium-high heat. Bring to a moderate simmer, but do not allow it to boil. This will take awhile, so find something else to do in the kitchen while it comes to temperature. Every so often, as you are walking by your stove, skim any foam or gunk from the top of the broth.
Adjust the heat as needed to keep the broth at moderate simmer. Keep it there for about an hour, skimming as needed.
Remove the meat, vegetables, and herbs to a large, heat-proof vessel (I often use a baking sheet or a large metal mixing bowl).
For a richer broth, leave the meat in the broth and simmer an additional 30 minutes. If your broth is strong enough for your liking, you can skip this step and move on to the next step.
Strain the broth through a fine mesh sieve into another pan or a large heat-proof bowl, measuring cup, or pitcher. For an extra-clear broth, line your sieve with 2-3 layers of cheesecloth.
Cool on the counter until it won't affect the temperature of your refrigerator. Transfer the container to your refrigerator and chill overnight.
After chilling, use a spoon to scrap the fat off the broth. Store in a lidded container in the refrigerator for up to 3 days, or freeze for 3-6 months.

Homemade Turkey Broth (Without a Whole Turkey)

Ingredients

Instructions

Notes

Nutrition