Fall Turkey Broth

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Fall Turkey Broth is wonderful to have on hand in your pantry. It is also good to use during Thanksgiving for gravy or when making a grain free stuffing.

My recipes are grain free, refined sugar free and many are dairy free. I have been on a revamped diet for slightly over a year and my health has vastly improved. Prior to going on this diet I suffered from migraines, insomnia, vertigo, exhaustion, high blood pressure as well as autoimmune illnesses. Since revamping my diet I am no longer taking headache medication like it was candy. I am sleeping better, the vertigo is gone, my exhaustion is much better and I have been taken off blood pressure medication as my blood pressure was going to low. I have renewed energy and even have energy to go and workout at the gym. I have also lost weight.

My family is glad that my health is returning. They really enjoy that I have the energy to cook and bake again. They can’t taste any difference in the way I cook and often ask if I am sure I didn’t use any grains or other items that I am not suppose to eat. I used this recipe at Thanksgiving time but forgot to post it. It is nice to have on hand for making gravies, soups or other items. Plus it is easy to make. This is a small batch and can be stored either in the fridge or in the freezer for up to two months.

Normally around Thanksgiving time the grocery stores in the USA will sell parts of the turkey for those who are making dinner for one or two people. The turkey pieces will often be on sale. It is a good time to purchase and store in your freezer for when you want some turkey broth. This recipe does take a little time to make as you want to create a deep turkey flavor and that is done by cooking low and slow for 2 hours.

Fall Turkey Broth

Full flavored Turkey Broth
Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Course: Soup
Cuisine: American
Keyword: Broth
Servings: 8 cups
Calories: 49kcal

Ingredients

  • 2 drumsticks
  • 2 sticks celery
  • 2 whole carrots
  • 1 large onion
  • 2 tsp pink salt
  • 1/2 tsp thyme
  • 1/2 tsp white pepper
  • 1 fresh bay leaf
  • 2 fresh sage leaves
  • 1 small bunch of parsley
  • 3 1/2 quarts water

Instructions

  • add turkey legs to a large pot make slices into the legs 
  • add large pieces of celery, carrots, onions, spices, and parsley
  • Add water and beef broth. Cook low and slow only allowing it to simmer. Cook down until there are approximately 2 quarts.
  • Sterilize two quart jars and lids. Pour ingredients through a sieve into a bowl removing any vegetables. Using a funnel pour the broth into the quart jars and seal. Store in the fridge or freezer for up to two months. 

Notes

Nutrition Facts based on 8 cups
Servings 8.0
Amount Per Serving
calories 49
% Daily Value *
Total Fat 1 g 2 %
Saturated Fat 0 g 2 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 9 mg 3 %
Sodium 662 mg 28 %
Potassium 171 mg 5 %
Total Carbohydrate 4 g 1 %
Dietary Fiber 1 g 6 %
Sugars 3 g  
Protein 4 g 8 %
Vitamin A 110 %
Vitamin C 12 %
Calcium 9 %
Iron 6 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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