Name: Smoked Turkey Broth
Yield: 24
Ingredients: Smoked turkey legs - 2; 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 large; Olive oil - 1 tablespoon; Cold water - 7 quarts; Garlic, lightly smashed - 5 cloves; Whole black peppercorns - 10; Salt to taste - 10; Water - 1 cup

Ingredients for - Smoked Turkey Broth

1. Smoked turkey legs 2

2. Red onion, cut in half 1 large

3. Spanish onion, cut in half 1 large

4. Carrot, cut in thirds 1 large

5. Red bell pepper, seeded (Optional) 1 large

6. Olive oil 1 tablespoon

7. Cold water 7 quarts

8. Garlic, lightly smashed 5 cloves

9. Whole black peppercorns 10

10. Salt to taste 10

11. Water 1 cup

How to cook deliciously - Smoked Turkey Broth

1 . Stage

Preheat oven to 400 degrees F (200 degrees C).

2 . Stage

Brush the turkey legs, red onion, Spanish onion, carrot, and red bell pepper with olive oil; place into a roasting pan.

3 . Stage

Roast in the preheated oven until the turkey and vegetables turn brown, about 15 minutes.

4 . Stage

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.

5 . Stage

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.

6 . Stage

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.