Thanksgiving Turkey Dinner – Turkey Broth

Making turkey broth from a turkey carcass is easy, and if you have the freezer space, it's a healthy and thrift way to go. You’ll be thankful you took the time to make to make this. Sometimes I make it the day after Thanksgiving, and sometimes I put the carcass in a heavy two-gallon zip-lock freezer bag and make it a month or so later. Once made, I place the broth in freezer containers and it’s there waiting for me to make the best-ever soups. Do the same and enjoy the results.

Check out the menu below for Thanksgiving recipes

​Servings:  12    Serving size:  1 cup   Preparation time: 15 minutes  ​Cook time: 3-4 hours

Ingredients 2.5-pound turkey carcass  Water to cover (about 4 quarts) ​1/4 cup vinegar 1 cup onion, coarsely chopped 1 cup celery, coarsely chopped 1 medium carrot, coarsely chopped ​1 bunch fresh parsley 2 pieces bay leaf             1 teaspoon peppercorns 1 teaspoon whole cloves

Directions ​1. Put carcass in 6-to 8-quart stockpot.  Add the water and vinegar.  Add all the other ingredients.   2. Bring to a boil, then reduce heat and simmer for 3 to 4 hours.   3. Cool broth one hour. Discard carcass. Strain and discard vegetables and herbs.   4. Refrigerate overnight.   5. Skim off fat and use within 3 days (refrigerated) or freeze in serving-size containers (1-2 cups).  Broth can be frozen up to 2-3 months.

Thanksgiving Menu Wine Basted Turkey ​Turkey Gravy Cornbread, Yam, and Apple Stuffing Easy Cheesy  Brussels Sprouts Cran-Apple Spinach Salad ​Pumpkin Spice Scones ​​​Cranberry Chutney Cranberry Wassail   Pumpkin Cheesecake Day After Thanksgiving Pie

​​I hope you enjoy my recipes. Let me know if you’ve tried any of them and how they turned out.

Good cooking to you,

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