Turkey Fresh Tomato Broth
Comments: If desired, for a fatter broth, also use turkey skin along with turkey meat, carcass and wings.
Will keep for 7 days refrigerated; can be frozen.
  • 1 meaty turkey carcass and wings
  • 2 onions, into large cubes
  • 2 carrots, halved
  • 1 leek, into large cubes
  • 2 celery stalks, into large cubes
  • 4 tomatoes, each into for wedges
  • 1/2 teaspoon [2.5 mL] thyme
  • 1 bay leaf
  • 1/2 teaspoon [2.5 mL] chervil
  • 12 cups [3 L] cold water
  • Salt and pepper, to taste
    • Transfer turkey meat, turkey carcass and wings into a large casserole.
    • Salt and pepper to taste.
    • Add onion cubes, carrot halves, leek cubes, celery cubes and tomato wedges.
    • Add thyme, bay leaf and chervil before pourin in cold water.
    • Bring to a boil.
    • Leave to simmer slowly for 2 hours, skimming and removing excess floating fat from time to time.
    • Strain broth.
    • Leave broth to cool before storing.