Roasted Turkey Broth

Unless I need an absolutely clear broth, I prefer to use the pressure cooker. It gets the job done in an hour of cooking and makes a more flavorful broth than simmering it on the stove. However, the broth is somewhat cloudy. If you don’t want to use a pressure cooker and you don’t want to have to think about a pot on the stove, make the broth in a slow-cooker for 6-8 hours. If your pressure cooker or slow-cooker won’t accommodate 3½ quarts of water, use as much as you can and then dilute the final product to 3 quarts.

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Prep Time 15

Cook Time 5

Total Time 9 15

Servings: 3 quarts

Ingredients Method Notes

Ingredients

1 roast turkey carcass including bones, skin, and bits of meat
3 celery stalks thinly sliced
2-3 carrots thinly sliced
1/2 medium onion sliced
3 cloves garlic chopped
6-8 parsley sprigs leaves only
1 tablespoon tomato paste
1/2 teaspoon whole black peppercorns
1 whole clove
3 1/2 quarts water

Method

Thinly slice the carrots, celery and onion.
Combine all the ingredients in a stockpot.
Bring to a boil, reduce the heat, and simmer for 4-6 hours, stirring occasionally. Alternatively, cook at 10 pounds pressure for one hour or in a slow-cooker on low for 6-8 hours.
Strain the broth.
Because the broth will likely develop a gelatin-like quality on cooling, I suggest removing the fat using a fat separator while the broth is still warm.
Add water to make three quarts.

Notes

I never add salt to any broth that I make unless I am making it for a specific purpose and I can plan for the final product. Broth with salt can make a dish too salty if the liquid needs to be reduced. The salt in a broth can also slow down the tenderization of dried beans. This might not be much of an issue at lower elevations but at 8000 feet getting dried beans to soften can be a challenge and anything that hinders the process is to be avoided.

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