Thanksgiving Turkey Dinner - Turkey Broth

Turkey Dinner

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

Ingredients
1/8 cup vinegar
2.5 pound turkey carcass  
1 cup onion, coarsely chopped
1 cup celery, coarsely chopped
1 medium carrot, coarsely chopped
2 pieces bay leaf            
1 teaspoon peppercorns
1 teaspoon whole cloves
Water to cover

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. Remove from heat and cool in refrigerator. 
 4. Strain and refrigerate overnight. 
 5. Skim off fat and use within 3 days (refrigerated) or freeze in serving-size containers (1-2 cups).  

​​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

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