Thanksgiving Turkey Dinner - Turkey Broth

Turkey Broth

You'll be thankful you took the time to make it turkey broth after Thanksgiving. Sometimes I make this  the day after, and sometimes I put the carcass in a two gallon zip lock freezer bag and make it a month or so later. 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.

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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 1 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,
​Linda
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