Earlier this week I made turkey soup. We went out to dinner for Thanksgiving, so we did not have left over turkey for this weekend (and I had steak anyway). So last weekend when I went to the store I saw they had packages of turkey legs and turkey wings on sale – perfect for making broth.
I bought one package of wings and one of legs (3 legs).
Just a note – you can also make broth by using the left over bones from the cooked turkey or chicken.
While there is one kind of prepared vegetable broth I use sometimes, it does not compare to homemade broth.
Here is my broth recipe:
4 lbs turkey pieces with bones (chicken could be used instead)
1 cup chopped onion
2 celery stalks chopped
2 medium to large carrots chopped
1 tbsp salt
2 tsp pepper
1 tsp thyme
1/2 tsp parsley flakes
8 cups water
Place vegetables, seasonings, and turkey pieces into a large pot. Cover with the eight cups of water. Bring to a boil. Reduce heat to medium-low and simmer for 2 1/2 to 3 hours. Remove turkey pieces and strain broth. You can either store the broth in the refrigerator (use within a few days), or use the vegetables and turkey meat for soup.
I think this made about six cups of broth.
I used the turkey meat and vegetables, and then added some navy beans to make soup.
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