- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 107.9
- Total Fat: 3.4 g
- Cholesterol: 30.9 mg
- Sodium: 29.2 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 2.3 g
- Protein: 10.1 g
Exotec's Homemade Turkey bone brothSubmitted by: EXOTEC
IntroductionBone broth from a Li'l Butterball carcass with giblets.
NUTRITIONAL DATA IS ESTIMATED (probably higher than actual). Some values come from USDA listings. Bone broth from a Li'l Butterball carcass with giblets.
NUTRITIONAL DATA IS ESTIMATED (probably higher than actual). Some values come from USDA listings.
Carcass from an approximately 10-lb Li'l Butterball, roasted, including neck and giblet pouch
One each, sweet and red onion (retrieved from cavity after roasting turkey), quartered (or less)
One each lemon and FL navel orange, from turkey cavity, quartered (or less)
Bouquet garni of fresh rosemary, thyme, and sage (about 4 T each in cheesecloth wrap)
Prep time includes the time to prepare and roast the bird, not just the soup prep.
Cooking time for the soup will vary depending on how concentrated you reduce it to.
A proper bone broth will be gelatinous when chilled. If it's liquid, it's stock.
Carve the bird and retain the carcass and giblets
Put all the above into a stock pot with enough water to just cover
Bring to boil and turn down to a low simmer
Allow to simmer for several hours, until carcass starts to fall apart; top off with more water if necessary
Strain solid matter out of broth into a smaller pot and simmer to reduce until you achieve the desired concentration of flavor (mine reduced to about a quart or so)
Cool and refrigerate in sealing container/s. Skim fat (per taste) when cold.
Serving Size: about 8 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user EXOTEC.