Turkey Broth

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3hrs 30mins
8 cups

Ingredients Nutrition


  1. Using a heavy cleaver, chop 3 pounds turkey wings into 2-inch pieces (or ask the butcher to do them for you).
  2. In a large stockpot heat 2 tablespoons vegetable oil.
  3. Add the giblets reserved from the turkey.
  4. Cook, stirring, over medium-high heat until browned, 5 to 7 minutes.
  5. Remove them with a slotted spoon and set aside.
  6. In batches, add the chopped turkey wings to the pot, adding more oil if needed, and cook, turning occasionally, until browned, 8 to 10 minutes per batch.
  7. Return the giblets and wings to the pan.
  8. Add vegetables and cook until softened, about 5 minutes.
  9. Add 4 quarts water, or enough to cover the ingredients by at least 2 inches.
  10. Bring to a boil, skimming off all the foam that rises to the top.
  11. Reduce heat to low, and add spices.
  12. Simmer uncovered 2 to 3 hours.
  13. Strain the broth and let cool; skim all the fat from the top before using.

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