One-Hour Turkey Broth
By America's Test KitchenPublished on August 23, 2012
Time
1¼ hours
Yield
Makes about 2 1/2 quarts
Ingredients
3 quarts water 2 tablespoons unsalted butter 1 large onion, chopped3 carrots, peeled and chopped2 celery ribs, chopped4 pounds turkey bones 2 bay leaves 2 thyme sprigs 1 teaspoon black peppercorns
Before You Begin
Use this broth for soup or anywhere you’d use chicken broth. We’ve omitted the salt in case the broth will be reduced for pan sauces; if making soup, season with salt.
Instructions
- Bring water to boil in large saucepan. While water is heating, melt butter in large Dutch oven over medium-high heat. Add onion, carrots, and celery and cook until well browned, about 10 minutes. Add turkey bones, boiling water, bay leaves, thyme, and peppercorns and bring to boil. Reduce heat to medium-low and simmer for 45 minutes. Strain through fine-mesh strainer and cool to room temperature. Broth can be refrigerated for up to 3 days or frozen up to 1 month.
Time
1¼ hoursYield
Makes about 2 1/2 quartsIngredients
3 quarts water
2 tablespoons unsalted butter
1 large onion, chopped
3 carrots, peeled and chopped
2 celery ribs, chopped
4 pounds turkey bones
2 bay leaves
2 thyme sprigs
1 teaspoon black peppercorns
Ingredients
3 quarts water
2 tablespoons unsalted butter
1 large onion, chopped
3 carrots, peeled and chopped
2 celery ribs, chopped
4 pounds turkey bones
2 bay leaves
2 thyme sprigs
1 teaspoon black peppercorns
Ingredients
3 quarts water
2 tablespoons unsalted butter
1 large onion, chopped
3 carrots, peeled and chopped
2 celery ribs, chopped
4 pounds turkey bones
2 bay leaves
2 thyme sprigs
1 teaspoon black peppercorns
Why This Recipe Works
Our streamlined method maximizes the flavor of the chopped vegetables by browning them in butter before adding boiling water (most broths start with cold water). Bay leaf, thyme, and pepper is all the seasoning required.
Before You Begin
Use this broth for soup or anywhere you’d use chicken broth. We’ve omitted the salt in case the broth will be reduced for pan sauces; if making soup, season with salt.
Instructions
- Bring water to boil in large saucepan. While water is heating, melt butter in large Dutch oven over medium-high heat. Add onion, carrots, and celery and cook until well browned, about 10 minutes. Add turkey bones, boiling water, bay leaves, thyme, and peppercorns and bring to boil. Reduce heat to medium-low and simmer for 45 minutes. Strain through fine-mesh strainer and cool to room temperature. Broth can be refrigerated for up to 3 days or frozen up to 1 month.
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