Recipe: Sue's Homemade Turkey Broth (with roasting tip)

TURKEY BROTH

1 turkey carcass*
3 ribs celery
2 medium onions, quartered
4 quarts water (or more if necessary to cover carcass)
2 teaspoons salt
1 tablespoon black peppercorns
4 bay leaves

Add the ingredients to a large stockpot. Make sure carcass is covered by water. Bring to a boil, reduce heat and continue to cook on a simmer, uncovered for 2 hours.

Remove from the heat. Skim away fat that has come to the surface. Strain through a fine mesh sieve. Pick any meat off bones and gather up any meat which has fallen into the broth. Set meat aside. You can reserve onion and celery as well, if desired for use in another dish.

Place broth in quart size containers - you can refrigerate, lift off any hardened fat, then freeze or use broth.

*Sometimes I stick the carcass into a hot (400 degree F) oven for around 1/2 hour to darken and bring out more flavor before proceeding with stockpot (watch so it does not burn).

From: SueA,CA

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