Turkey Broth

Name: Turkey Broth
Yield: Makes 3 to 5 quarts
Ingredients: 1 bouquet garni; 3 to 5 quarts cold water, just enough to cover; the leftover carcass from a cooked 12- to 20-pound turkey; 1 medium-size onion, coarsely chopped; 1 medium-size carrot, coarsely chopped; 1 celery rib, chopped; the leftover carcass from a cooked 12- to 20-pound turkey

Preparation info

Makes
3 to 5 quarts

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

I always make a delicious soup from the turkey carcass left over from holiday feasting. Although the broth is perfectly satisfying as a soup, I usually add diced vegetables, little strips of cooked turkey, or noodles, just to make it more substantial. Turkey broth can also be clarified and used as the base for an elegant consommé.

Ingredients

the leftover carcass from a cooked 12- to 20-pound turkey
1 medium-size onion, coarsely chopped

Gluten-free
Soup

Method

Break up the main part of the turkey—the back and breastbone—so it will fit into the soup pot without taking up too much room. Put the chopped vegetables and the bouquet garni in a 12-quart pot and add the broken-up turkey bones. Add enough cold water to barely cover the bones.

Heat over medium