Post-Turkey Day Broth

So yesterday was Thanksgiving.  I had a few friends over, made a turkey, dressing, gravy, the whole big deal.  There, as there are every year, were a few hiccups.  My turkey ended up being done a whole two hours earlier than I expected, so I had to scramble to pull together the side dishes.  Thankfully (har har), my friends were understanding.

Now it’s the day after, which for me means cleanup and dealing with leftovers.  Now, I’m actually a big fan of Thanksgiving leftovers.  Eating the same thing for 3 or 4 days in a row may sound boring, but I don’t really eat this stuff any other time of year, so it’s a treat.  I have convinced Andrew that maybe we should attempt turkey more often so I can try some of those other “Thanksgiving Leftover” recipes.

But one tradition that I’ve never done before that I’m doing right now is making Turkey Broth the day after.  I do this with chickens all the time, and my method is pretty much the same.  So it made no sense for me to not do it with a turkey.  If you haven’t already thrown your carcass away, I totally recommend this.

Recipe: Turkey Broth

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Ingredients:

  • Turkey carcass, preferably not completely cleaned (or add raw meat)
  • Celery, chopped
  • Onion, chopped
  • Carrots, chopped
  • Flavorings: I use a bay leaf, some thyme, some parsley, and a parmesan rind.

Directions:

Making a broth isn’t too hard.  You put everything in a stock pot, cover with water, and simmer until everything falls apart.  It normally takes a least a couple hours with a bone broth like this, just to get everything cooked.  Some people like to skim any nasty bits off the top, but I normally only worry about that after it’s all done.

My secret to easy clean up is using a steamer basket in the bottom of the pot.  Then, when I’m done, I grab the handle with tongs and pull it out and place it in a bowl.  No fiddly chopped veggie bits to give me problems.

When it’s done, let it cool.  If you want to remove the fat, put it in the fridge so the fat all rises to the top and solidifies.  It doesn’t bother me, I like having that extra flavor.  I also like to divide it up into freezer bags and then freeze it.  That way, if I need broth for a recipe, all I have to do is pull it out of the freezer.

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2 thoughts on “Post-Turkey Day Broth”

  1. I like to add 10-12 whole allspice, 8-10 whole peppercorns, a few cloves of crushed garlic to my stocks to round them out. If I forget to add the allspice I know immediately by the first taste. There is something about it that makes me feel so comforted, maybe beacause my family’s always used it. I also make sure that I skim the froth off every so often.

    1. Oh yeah, I forgot to mention that I put some salt and pepper in there too. I haven’t tried allspice; it’s not a spice I work with very often. What kind of flavor does it add? Do you use bay or parsley?

      Also, how do you make sure the garlic doesn’t overpower the broth? Garlic in long cooking projects like this always end up coming out too strong.

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