Use every part of your local turkey!
Turkey Broth
Ingredients
1 turkey carcass (including skin, bones, leftover meat bits, and the neck if included)
1 bag of frozen chicken feet, if desired for more nutrients
6 large carrots, chopped
3 stalks celery with leaves, chopped
One whole yellow onion, halved
One whole head of garlic, halved
Additional aromatics such as scallions, dark green leek tops, etc.
15 peppercorns
3 tablespoons salt
3-4 tablespoons fresh or dried herbs including sage, thyme, parsley, rosemary – stems included
Enough water to cover
Preparation
Place everything in the pot. Heat to a boil over medium high heat, then lower to the lowest simmer possible. Cover and cook for as few as 6 hours and as many as 18-20. Remove from heat and let sit one hour to cool slightly.
Strain solids out of broth, and then refrigerate for one day until fat rises to top. Remove fat with a spoon (save this “schmaltz” for frying eggs, if you like!). Your broth should be jiggly when cold, due to all of the natural gelatin that comes out of the bones. Discard solids.
Gently warm broth, and then put through a very fine strainer into freezer containers, leaving 1 inch head room. Label and store in the freezer for up to 6 months.