Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Once you have stripped off any leftover turkey meat for sandwiches and casseroles, turn the carcass into a broth for soup, such as Turkey-Barley Soup.

Patsy Jamieson

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Recipe Summary test

total:
3 hrs 30 mins
Servings:
12

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut or break turkey carcass into 3 or 4 pieces. Place carcass pieces and wings in a stockpot. Cover with water and bring to a simmer. Reduce heat to low. Skim froth. Add remaining ingredients, return to a simmer and skim again. Cook, uncovered, at a bare simmer, skimming occasionally, until broth is well flavored, about 3 hours.

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  • Using tongs or a slotted spoon, remove large pieces of carcass and wings from pot. Strain broth into a large bowl. Cover and refrigerate for up to 2 days. Skim off any fat that solidifies on the surface.

Tips

Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 3 months.

Tip: To clean leeks: Trim off fuzzy root and dark green stems. With a sharp knife, cut several incisions in the leek's stem end to open it up like a fan. Soak in water for several minutes, then swish to dislodge dirt. Repeat until no grit remains.

Nutrition Note: After straining and skimming, broth has negligible calories and nutrients except sodium (590 mg per cup).

Nutrition Facts

8 calories; protein 0.3g; carbohydrates 1.7g; dietary fiber 0.2g; soluble fiber 0g; insoluble fiber 0g; sugars 0.2g; monosaccharides 0.1g; disaccharides 0g; other carbs 1.4g; fat 0g; saturated fat 0g; mono fat 0g; poly fat 0g; trans fatty acid 0g; cholesterol 0mg; water 324.2g; ash 0.4g; vitamin a iu 30.4IU; vitamin a re 3RE; vitamin a carotenoid 3RE; vitamin a retinol 0RE; vitamin a carotene 18.2mcg; vitamin b1 thiamin 0mg; vitamin b2 riboflavin 0mg; vitamin b3 niacin 0.1mg; niacin equivalents 0.1mg; vitamin b6 0.1mg; vitamin b12 0mcg; vitamin c 1.7mg; vitamin d iu 0IU; vitamin d mcg 0mcg; vitamin e alpha equivalents 0mg; vitamin e iu 0IU; vitamin e mg 0mg; folate 2.5mcg; vitamin k 2mcg; pantothenic acid 0mg; boron 27.7mg; calcium 20.6mg; copper 0mg; fluoride 256.1mg; iron 0.1mg; magnesium 5.1mg; manganese 0.1mg; phosphorus 8.7mg; potassium 39.2mg; selenium 0.7mcg; sodium 15.6mg; zinc 0.1mg; 40 butyric 0g; 60 caprioc 0g; 80 caprylic 0g; 100 capric 0g; 120 lauric 0g; 140 myristic 0g; 160 palmitic 0g; 180 stearic 0g; 161 palmitol 0g; 181 oleic 0g; 201 eicosen 0g; 221 erucic 0g; 182 linoleic 0g; 183 linolenic 0g; 184 stearidon 0g; 204 arachidon 0g; 205 epa 0g; 225 dpa 0g; 226 dha 0g; omega 3 fatty acid 0g; omega 6 fatty acid 0g; alanine 0g; arginine 0g; cystine 0g; glycine 0g; histidine 0g; isoleucine 0g; leucine 0g; lysine 0g; methionine 0g; phenylalanine 0g; proline 0g; serine 0g; threonine 0g; tryptophan 0g; tyrosine 0g; valine 0g; alcohol 0g; caffeine 0mg; energy 8kcal; aspartic acid 0g; glutamic acid 0g; thiamin 0mg; riboflavin 0mg; biotin 0mcg; chromium 0mcg; molybdenum 0.3mcg; pyramid vegetables 0; exchange vegetables 0; phytosterols 0.4mg.
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/03/2015
Wonderful guide tasty broth Aside from the skimming I feel like this is a super guide to a great-tasting broth. It's truly 'essential' in that you can wind up with more than a gallon of this stuff stashed in the freezer and it doesn't even need so much as a shake of salt it's so flavorful. Great for a first-timer at the whole saving/stashing thing. Pros: Abundance of broth left! Cons: Hovering over a stove? Read More