Plain Turkey Broth
(2)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 1
Ingredients
Bones from turkey after meat has been removedWater to cover bones
Directions
After removing the meat from the bones, break the back/breast bone down as much as possible. Put all the leftover bones into a pan and cover with water. Check them after half hour, then every 15 mins or so. Make sure you have plenty of water so they don't boil dry.

When the water is white, it's now broth. The whiter it is, the stronger the broth. Pour off the water/broth into a bowl. Let it set and the fat will rise to the top. Skim it off. Pour the broth into baggies and freeze in portions to suit you.

I usually repeat the boiling 3 or 4 times, depending if the water is still turning white and making a good broth.

We use this for gravy, boiling noodles for soups, soups, stews, etc. I add seasoning when I use it. One cups size package will season boiling noodles, etc., just as boullion would.

The nutrient information is from another Spark Person and is estimated. Information could not be found elsewhere.

Number of Servings: 1

Recipe submitted by SparkPeople user CAROLINEPC.
Servings Per Recipe: 1
Nutritional Info Amount Per Serving
  • Calories: 10.0
  • Total Fat: 0.0 g
  • Cholesterol: 1.0 mg
  • Sodium: 9.5 mg
  • Total Carbs: 0.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 1.0 g

Member Reviews
  • REVELATIONGIRL
     I do this too, but I add an onion, couple stalks of celery and carrots. - 3/15/10
  • MOM2BRANDON
     I do this with EVERY turkey, and so does my mom - she SWEARS it will cure a cold / flu. All I know is it makes a GREAT soup broth!! - 1/3/09
  • TRAILRIDERKJ
     This work well for me, I add celery, onion sweet pepper then to whatever I use it in. I have option then to season more if needed when used. Good basic broth. - 1/22/14
  • ONENEL
     will try this with the turkey from thanksgiving - 11/23/12



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