Turkey Broth
- MakesMakes about 3 quarts
- Cook Time5 ½ hours
- Active time plus cooling20 minutes active
Thanksgiving week, having a good supply of rich, homemade turkey broth already in the refrigerator or freezer means it’s easy to make especially flavorful gravy and stuffing (or dressing). Fortunately, starting in early November, supermarkets usually sell fresh or frozen turkey parts for making broth. This recipe calls for collagen-rich but economical turkey wings, necks plus backs, or a combination thereof, and we roast the parts to develop color and depth of flavor. If a smoky broth appeals to you, toss a store-bought smoked turkey wing or drumstick into the pot (no need to roast it first, and count it as part of the total weight of turkey parts).
Don’t use the middle or an upper oven rack to roast the turkey parts. Roasting on the lowest oven rack—as close as possible to the heating element—gets browning on the bottom of the parts without having to stir or flip them. Parchment prevents scorching and makes cleanup easy. Don’t use a Dutch oven because its width is not ideal. A tall, narrow stockpot is the better choice because evaporation is more gradual.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.