Turkey Stock / Broth Recipe

From Dorothy McNett's Recipe Book.

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Turkey Stock / Broth

From Dorothy McNett's recipes at www.dorothymcnett.com. Use this as your basting sauce for the roasting turkey, and also for making the gravy. You can also add 1-2 chicken legs or thighs to this when making a lot of broth.

turkey neck, giblets, and other cut up parts (not the liver)
1 onion, quartered
1 carrot, cut up
1-2 ribs of celery, chopped
1 bay leaf
1 teaspoon sea salt, perhaps more
1/2 teaspoon freshly ground pepper
freshly snipped herbs, or use 1 teaspoon dried basil, thyme, rosemary
4 - 6 cups water
1/2 teaspoon paprika

In a heavy bottomed stock pot or large kettle, combine everything. Cover, bring to a boil, and then reduce to a low simmer and cook for about 1 hour, or more if you have the time......Or, for an alternative method which works wonderfully, combine everything in a glass or ceramic batter bowl. Cook in microwave for 10 minutes, then on half power for 40-50 minutes.
Taste, adding more salt and pepper as needed / desired. Remove the turkey parts and set aside. Strain the broth, and use for making the dressing and the gravy.

Recipe created 1996-11-18.

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