Directions: |
Directions:PREHEAT OVEN 450º
1) Put turkey carcass in the roasted turkey pan. Brown the tidbits and bones at 450ºdegrees. Brown for 45 minutes. DON’T FORGET THE TURKEY NECK.
2) Remove the cooked bones into a large stockpot.
3) In the roasting pan add the - 4 stocks of chopped celery, 3 onions quartered, smash 2 large garlic cloves, 4 medium carrots chopped 3 inches. Roast all the vegetables at 450º degrees for 30 minutes.
4) Loosen the cooked vegetables from pan and add to the big stock pot with bones.
5) Add 1 cup of water to roasting pan and add 2 tablespoons of tomato paste. Deglaze the drippings on bottom of pan. Scrap the bottom of pan and mix with the liquid. Add this to the stockpot. This will make the broth more robust and add flavor.
6) Fill stockpot with water just over the contents in the pot. Just barely covering the contents.
7) Now add 3 bay leaves, 1/2 tsp peppercorns, 1 tsp thyme. Season to your own taste.
8) Simmer 2 to 3 hours. (Cooking it down and taste testing) taking the lid off the pot to reduce down.
9) Now remove the solids and drain through a strainer to trap all the other solids. THROW AWAY ANY MEAT SCRAPS - THE FLAVOR HAS GONE TO THE BROTH.
10) Quart size: 1 inch headspace - 25 minutes processing. Pint size: 1 inch headspace - 20 minutes.
11) Options: If you decide to remove fat from broth put in refrigerator and skim off before canning. Or you can wait and and skim the fat when you get ready to use it.
NOTE: THIS CAN BE USED FOR SOUPS, STEWS, AND GRAVY. |
This recipe for TURKEY BROTH is from