Smoked Turkey Broth

Ingredients

• Servings: 6
• 2 smoked turkey legs
• 1 large red onion, cut in half
• 1 large spanish onion, cut in half
• 1 large carrot, cut in thirds
• 1 large red bell pepper, seeded (optional)
• 1 tablespoon olive oil
• 7 quarts cold water
• 5 cloves garlic, lightly smashed
• 10 whole black peppercorns
• salt to taste
• 1 cup water

Recipe

• preheat oven to 400 degrees f (200 degrees c).
• brush the turkey legs, red onion, spanish onion, carrot, and red bell pepper with olive oil; place into a roasting pan.
• roast in the preheated oven until the turkey and vegetables turn brown, about 15 minutes.
• pour 7 quarts water into a large stockpot over medium heat. add the roasted turkey and vegetables, the garlic, and black peppercorns to the water and bring to a boil. reduce heat to a simmer.
• place the roasting pan over a stove burner (two burners, if it will fit) and heat until the drippings sizzle. pour in 1 cup of water and scrape up and dissolve all the browned flavor bits from the roasting pan into the water. pour the drippings mixture into the stock.
• simmer for 6 hours, periodically skimming and discarding the foamy scum that forms on the top of the broth. pour the stock through a strainer, discarding the turkey and vegetables (they have given up all their flavor). cool and store in airtight containers. can be frozen.