Smoked Turkey Broth

Name: Smoked Turkey Broth
Yield: 24
Ingredients: 2 smoked turkey legs; 1 large red onion, cut in half; 1 large Spanish onion, cut in half; 1 large carrot, cut in thirds; 1 large red bell pepper, seeded (Optional); 1 tablespoon olive oil; 7 quarts cold water; 5 cloves garlic, lightly smashed; 10 whole black peppercorns; salt to taste; 1 cup water

Recipe by anna32182 from allrecipes.com

Ingredients

24 servings

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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

Instructions

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