One of the main reasons I wanted to roast a turkey this Easter weekend was to make broth. There is nothing better to ease a stomach ache then homemade broth. With turkeys on sale and a four-day weekend to fill I knew broth was in my future.
Even before we sat down for Easter dinner, I had already prepped the turkey carcass by taking every bit of meat possible off of it and breaking it apart to fit into 2 ziploc bags.
These stayed in the fridge until the next day when they were thrown into a large stock pot with 3 carrots, 3 stalks celery, 2 onions, 2 cloves garlic and salt, parsley, oregano and pepper. You can use whatever seasonings you have on hand like bay leaves, peppercorns, thyme (if that’s your thing), or whatever seasonings you used to cook your turkey. Cover everything in water and simmer ALL DAY LONG! It will be torture. Your house will smell amazing and there is nothing you can do about it but wait. The longer you wait the more delicious and nutritious it will be. After a few hours taste and adjust seasonings as you like.
Once everything is simmered and perfect… or it’s getting late and it’s time to take it off the stove… remove from the heat and let cool a bit. Take another large pot and place a strainer inside. Start scooping out the large chunks of turkey bones and vegetables. Let cool. Pick out the larger chunks of turkey and save for soup. I saved the carrots too, cause they’re delicious. Cooked soggy celery is not my favorite though so it got thrown out with the bones and gunk.
Strain the broth and add to large storage containers to cool. Once the broth cools, place in the fridge. By the next day the fat will have separated and solidified on the top making it easier to remove as much as possible, leaving the delicious, healthy broth underneath.
I like to serve the broth into some single serve containers, and some larger soup sized containers for when I have the urge to make us soup. Place these in the freezer for a stomach-ache day, or a cold day that calls for soup.