By Casa de Suna
Published Oct 29
Turkey is the perfect complement to any festive feast–plus, it’s got countless health benefits.
And if you’re making it during the holidays, you’ll likely have most of the ingredients on hand.
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How to Make It
Difficulty: Easy
Overall Time: 3 hrs 35 min
Prep Time: 20 min
Cook Time: 3 hrs 15 min
Serves: Makes 8 cups
INGREDIENTS
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- ¼ fennel bulb, roughly chopped
- 1 onion, quartered
- 1 garlic bulb, halved
- 2 bay leaves
- 5 parsley sprigs
- 5 thyme sprigs
- 1 sage sprig
- 1 tbsp peppercorns
- 1 turkey neck
- Turkey giblets (optional)
- 8 cups unsalted chicken broth
INSTRUCTIONS
- Add carrots, celery, fennel, onion, garlic, bay leaves, parsley, thyme, sage sprigs, peppercorns, turkey neck and turkey giblets, if using, to a large pot.
- Add chicken broth. If needed, add enough water to just cover veggies and turkey, about 2 cups.
- Bring to a gentle boil over high heat, then reduce to medium-low. Simmer until ingredients have imparted all their flavor, about 2 to 4 hours.
- Strain through a fine mesh into a large measuring jug. Discard bones, vegetables, and meat.
How to Store It
Turkey broth can be made, cooled and refrigerated up to 5 days ahead.
How to enjoy it
Use leftover herbs stems from our stuffing recipe in place of whole sprigs. Celery and fennel scraps can also be subbed in.
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