Recipe: Tasty Turkey Broth, Homemade

Turkey Broth, Homemade. Strain through a cheesecloth-lined colander; discard vegetables and herbs. It can enrich everything from soups to stews and sautéed dishes, including our Turkey Vegetable Soup (pictured). The essence of turkey gravy is deep, rich, flavorful homemade turkey broth, which can be prepared weeks in advance and frozen in airtight containers.

I used this recipe to make turkey stock for the first time. It came out great -- thanks for sharing. Though canned turkey broth is now available, homemade stock will give an unbeatable true turkey flavor to your gravy. You can cook Turkey Broth, Homemade using 6 ingredients and 3 steps. Here is how you cook that.

Ingredients of Turkey Broth, Homemade

1. You need 1 large of turkey thigh/ leg.
2. It's 1 of water.
3. It's 1 of salt.
4. You need 1 large of turkey neck.
5. You need 1 large of turkey heart.
6. Prepare 1 large of turkey gizzard.

It's easy to make ahead from purchased turkey wings, and can be frozen up to. How to Store Turkey Stock In the Refrigerator. PRO TIP: if freezing the homemade stock portion it into serving sizes before freezing (and mark the containers with the amount). It will take the guess work out how how much is in each container.

Turkey Broth, Homemade step by step

1. Salt the thigh/leg use the bone in skin on for full flavor. Add the neck, heart, and gizzard..
2. Add as much water needed to cover the turkey leg or thigh. Boil till done remove bone and skin discard. pull turkey off neck bone and leg or thigh. If using the leg remove tendons and reserve the meat of turkey leg..
3. Leave the turkey in the liquid just leave it in small pieces..

Homemade turkey stock is an economical and sustainable way to use turkey bones and scrap vegetables rather than letting them go to waste. Plus, the homemade version tastes richer and more flavorful than the boxed version found in grocery stores. Strain the broth through a fine mesh strainer into a clean soup pot. Add the chopped turkey to the strained broth; bring the to a boil, reduce heat, and stir in the potatoes, carrots, celery, onion, cabbage, tomatoes, barley, Worcestershire sauce, salt, parsley, basil, bay leaf, black pepper, paprika, poultry seasoning, and thyme. Homemade stock has a velvety texture and full flavor that the canned stuff (let alone bouillon cubes) can't touch.