Recipes Soups, Stews and Chili Recipes Broth and Stock Recipes Smoked Turkey Broth 5.0 (4) 4 Reviews 2 Photos Delicious base for a broth-based soup or a wonderful smoky addition to any recipe calling for chicken, beef, or veal stock. Especially delicious used in mashed potatoes for Thanksgiving! Submitted by anna32182 Published on April 3, 2019 Save Rate Print Share Close Add Photo Servings: 24 Yield: 6 quarts Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 smoked turkey legs 1 large red onion, cut in half 1 large Spanish onion, cut in half 1 large carrot, cut in thirds 1 large red bell pepper, seeded (Optional) 1 tablespoon olive oil 7 quarts cold water 5 cloves garlic, lightly smashed 10 whole black peppercorns salt to taste 1 cup water Directions Preheat oven to 400 degrees F (200 degrees C). Brush the turkey legs, red onion, Spanish onion, carrot, and red bell pepper with olive oil; place into a roasting pan. Roast in the preheated oven until the turkey and vegetables turn brown, about 15 minutes. Pour 7 quarts water into a large stockpot over medium heat. Add the roasted turkey and vegetables, the garlic, and black peppercorns to the water and bring to a boil. Reduce heat to a simmer. Place the roasting pan over a stove burner (two burners, if it will fit) and heat until the drippings sizzle. Pour in 1 cup of water and scrape up and dissolve all the browned flavor bits from the roasting pan into the water. Pour the drippings mixture into the stock. Simmer for 6 hours, periodically skimming and discarding the foamy scum that forms on the top of the broth. Pour the stock through a strainer, discarding the turkey and vegetables (they have given up all their flavor). Cool and store in airtight containers. Can be frozen. Cook's Note I do not use the turkey meat as the soup meat. It has the tendency to develop a spongy mouth feel when boiled. In a pinch, however, feel free to remove the legs after 2 hours and pick the meat off. Return the bones to the broth for the duration of the cook time. Editor's Note The nutrition data for this recipe includes the full amount of the soup ingredients. The actual amount of the meat and vegetables consumed will vary. I Made It Print Nutrition Facts (per serving) 39 Calories 1g Fat 2g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 39 % Daily Value * Total Fat 1g 2% Saturated Fat 0g 2% Cholesterol 10mg 3% Sodium 23mg 1% Total Carbohydrate 2g 1% Dietary Fiber 1g 2% Total Sugars 1g Protein 4g 8% Vitamin C 10mg 11% Calcium 19mg 1% Iron 1mg 3% Potassium 88mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.