Turkey Broth Recipe

Forget the stuff in the can, and make your own turkey broth this year.
Karen Keb
Capper’s Farmer Holiday Special, Winter 2012

Making turkey broth is easy and less expensive than store bought.
Courtesy Butterball®


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Place a stripped chicken or turkey carcass in a large stockpot with leftover or fresh vegetables such as carrots, onions, celery, and some herbs like parsley, a bay leaf and peppercorns. (Save all the tops and bottoms from chopped veggies for this purpose.) Cover with 3 quarts water and boil. Reduce to a simmer and cook, uncovered, for 3 to 4 hours. Skim off the foam occasionally. Strain through a colander into a bowl and cool.

Store in plastic containers or freezer bags; refrigerate if planning to use within 2 days, or freeze. Yields 2 quarts.








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