Smoked Turkey Broth

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anna32182 1

"Delicious base for a broth-based soup or a wonderful smoky addition to any recipe calling for chicken, beef, or veal stock. Especially delicious used in mashed potatoes for Thanksgiving!"
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servings 39 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 39 kcal
  • 2%
  • Fat:
  • 1.4 g
  • 2%
  • Carbs:
  • 2.3g
  • < 1%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 23 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Brush the turkey legs, red onion, Spanish onion, carrot, and red bell pepper with olive oil; place into a roasting pan.
  3. Roast in the preheated oven until the turkey and vegetables turn brown, about 15 minutes.
  4. 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. 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. 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.


  • Cook's Note
  • I do not use the turkey meat as the soup meat. It has the tendency to develop a spongy mouth feel when boiled. In a pinch, however, feel free to remove the legs after 2 hours and pick the meat off. Return the bones to the broth for the duration of the cook time.
  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the soup ingredients. The actual amount of the meat and vegetables consumed will vary.


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This is a great basic broth-making recipe. I do it in the slow cooker-use any smoked meat/bones (even pork hocks). I like to add celery, mushroom stems, tops cut off green peppers and green chil...

I cooked our smoked turkey carcass and legs all day, adding more water as it cooked down. Made a ton of broth! Can't wait to make some soup this next week using it. I think a Tex Mex or toril...

I'm a little low on ingredients--the only substitute I made was using two sweet onions instead of one red/one Spanish onion. I also used a whole bulb of homemade roasted garlic. I actually made ...

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