Turkey broth

Quick and tasty, wholesome and nourishing! Turkey broth is one of the lightest soups around, which makes it very good for you. It's easy on the stomach and serves as a base for all kinds of soups and sauces. You can even serve it with savory pastries!

Julia M.

Recipe author

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Composition / ingredients

Servings:

Turkey (any parts)

500

Onion

Carrots

Water

Bay leaf

Allspice

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 57 % 4 g

Fats 29 % 2 g

Carbohydrates 14 % 1 g

33 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make turkey broth? You can use any part of the turkey, but bone-in cuts are best — a broth cooked on the bone comes out richer. I use the upper part of the wing; it's like a chicken drumstick, just several times bigger. Rinse your chosen turkey piece under running water. Peel the onion and carrot and rinse them under running water.
Step 2:

Use a roomy, deep pot and put in the peeled onion and carrot. There's no need to cut them — they'll soften as the broth cooks. Add the bay leaf and allspice.
Step 3:

Add the turkey.
Step 4:

Cover everything with water so the meat is fully submerged. Set the pot over heat and bring it to a boil. As it heats, foam will form — skim it off; you won't need it. Once it boils, cover the pot and turn the heat low. Let the broth cook on low for 1-1.5 hours (depending on how tough the meat is).
Step 5:

About 10 minutes before the end of cooking, add a little salt and spices to taste. Strain the finished broth through a fine sieve or a few layers of cheesecloth, fishing out the meat and vegetables. This gives you a clear broth.
Step 6:

Ladle the finished broth into bowls and serve. You can add boiled turkey meat and boiled eggs to it. Sprinkle the broth with fresh herbs. Enjoy!

You can use less or more water than the recipe calls for.
You can swap the turkey for chicken or any other meat you like, but keep in mind that the cooking time and the calorie count will change.
Use filtered or bottled water with a neutral taste. Tap water can lend the dish an off, distinctly mineral flavor.