Leftover Thanksgiving Turkey Broth
Broth is one of the easiest and most rewarding recipes to make at home, and it’s made even better thanks to the mouth-wateringly delicious pasture-raised turkeys from Oink & Gobble Farm available in this year’s Thanksgiving Harvest. Luckily for you, these turkeys come with their neck and giblets stored inside. Most broths are made using meaty pieces and bones (opposed to stocks, which are typically made from only bones). Although it may seem like a curious addition, vinegar helps to extract minerals from bones and creates a more nutritionally potent broth. Plus, by simmering the onions with their skins intact, you’ll be able to impart a deep golden hue to your broth, resulting in a rich and flavorful concoction that’s both zero-waste and tremendously nutritious (not to mention, utterly delectable).
Tip: Any and all herbs work wonderfully in this broth; try bolstering it with some fresh rosemary and sage, or keep it simple by sticking just to parsley and thyme.
Ingredients:
2 Tbsp. olive oil
1 Local Roots turkey neck and giblets
2 Tbsp. apple cider vinegar
2 Local Roots onions, skins on and quartered
2 carrots, roughly chopped
3 stalks celery, roughly chopped
1 bunch fresh parsley, roughly torn
1 ½ tsp. fresh thyme sprigs
4 cloves Local Roots garlic, smashed and unpeeled
½ tsp. kosher salt
½ tsp. whole black peppercorns
2 bay leaves
Directions:
- Using kitchen shears, cut carcass into quarters, pulling it apart if necessary.
- Heat olive oil in a stock large pot and let neck and giblets cook untouched until browned.
- Add carcass, onions, carrots, celery, parsley, thyme, garlic, salt, peppercorns, and bay leaves into the pot and cover with water (about 6-8 quarts) and apple cider vinegar.
- Bring to a boil, then reduce heat to medium-low. Simmer for about 2 hours, skimming any foam or fat that collects on the surface with a large spoon or a handheld strainer.
- Pour finished broth through a large mesh strainer and discard solids. Let cool and divide into airtight containers, storing in the refrigerator for up to 5 days or freezer for up to 3 months.
Recipe by Local Roots Volunteer Jess Santoro (@jess_santoro)
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