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

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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.