See Also: Cooking Club · Soups · Turkey
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
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 white pepper
freshly snipped herbs, or use 1 teaspoon dried basil, thyme, rosemary
4 - 6 cups water
Hungarian 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. Taste, and correct the seasonings. May need more salt, more pepper, more herbs, a pinch of sugar......
Or, for an alternative method which works wonderfully, combine everything in a glass or ceramic bowl. Microwave on high for 10 minutes, then on half power for 40-50 minutes. When ready to use, remove the turkey parts and set aside. Strain the broth, and correct the seasonings.
Recipe created 1996-11-18.
