Fresh turkey wings aren’t essential to this recipe, but they do give the broth more flavor and body.
Serves: 6Hands-on: 15 minutesTotal: 6 hours 45 minutesDifficulty: Easy
- 1 turkey carcass
- 4 turkey wings
- 2 onions, quartered
- 3 ribs celery, halved
- 2 carrots, halved
- 1 tsp. salt
- 6 peppercorns
- 1 sprig fresh parsley
- 1 green onion
- 10 cups water
- Combine all ingredients in a large stock pot or Dutch oven; water should cover ingredients. Break up carcass if necessary to fit in pot.
- Bring water to a boil over high heat. Continue boiling 3 minutes; reduce heat to medium low. Cover pot; simmer 6 hours.
- Remove from heat; let stand 30 minutes.
- Ladle broth through a fine sieve into a bowl; discard solids. Cover and refrigerate overnight. Skim off any fat on surface. Use within 3 days, or place in freezer.