Exotec's Homemade Turkey bone broth
Nutritional Info
- 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
View full nutritional breakdown of Exotec's Homemade Turkey bone broth calories by ingredient
Introduction
Bone 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.
Number of Servings: 8
Ingredients
-
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)
water qs
Tips
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.
Directions
Roast the bird, stuffed with cut-up lemon and orange, and bouquet garni
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.
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.
