Ingredients
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2 smoked turkey legs
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1 large red onion, cut in half
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1 large Spanish onion, cut in half
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1 large carrot, cut in thirds
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1 large red bell pepper, seeded (Optional)
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1 tablespoon olive oil
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7 quarts cold water
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5 cloves garlic, lightly smashed
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10 whole black peppercorns
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salt to taste
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1 cup water
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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Brush turkey legs, red onion, Spanish onion, carrot, and bell pepper with olive oil; place into a roasting pan.
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Roast in the preheated oven until turkey and vegetables turn brown, about 15 minutes.
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Heat 7 quarts water in a large stockpot over medium heat. Add roasted turkey and vegetables, garlic, and peppercorns; bring to a boil, then reduce heat to a simmer.
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Place roasting pan over one or two burners on stovetop (two if it fits); heat until drippings sizzle. Pour 1 cup water into the roasting pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; pour into stockpot.
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Simmer broth 6 hours, periodically skimming and discarding foam that forms on top of broth. Strain broth through a strainer, discarding turkey and vegetables. Cool broth completely. Store in airtight containers; it can be frozen.
Cook's Note:
I don't use the turkey meat when making soup with the broth. It tends to develop a spongy mouthfeel when boiled. But in a pinch, feel free to remove the legs after 2 hours, pick the meat off to use, and then return the bones to the broth for the duration of cooking time.
Editor's Note:
The nutrition data for this recipe includes the full amount of broth ingredients. The actual amount of meat and vegetables consumed will vary.
Nutrition Facts (per serving)
| 39 | Calories |
| 1g | Fat |
| 2g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 39 | |
| % Daily Value * | |
| Total Fat 1g | 2% |
| Saturated Fat 0g | 2% |
| Cholesterol 10mg | 3% |
| Sodium 23mg | 1% |
| Total Carbohydrate 2g | 1% |
| Dietary Fiber 1g | 2% |
| Total Sugars 1g | |
| Protein 4g | 8% |
| Vitamin C 10mg | 11% |
| Calcium 19mg | 1% |
| Iron 1mg | 3% |
| Potassium 88mg | 2% |
* 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.
