Making the Perfect Bird – Part 1: The Broth


We’ll use this turkey broth to baste the turkey while it’s roasting, and for making gravy. First, get five to six pounds of turkey parts. We went to Whole Foods and got pre-packed turkey parts, cut to four to six inches in length. Put on a roasting pan, sprinkle with salt and pepper, and roast at 450 for 30 minutes. Flip them, and roast another half hour.

Roasted Turkey Parts

Roasted Turkey Parts


Remove from the oven and put them all in a big stock pot. Put the roasting pan on the stovetop on high heat (bring to a boil), add two cups of water, and scrape the brown bits off the roasting pan bottom. Pour the water and brown bits into the stock pot.

Broth in Progress

Broth in Progress

Add enough water to the stock pot to just cover the turkey parts (too much water will dilute the broth). Bring it up to a boil, then turn right down to a simmer.

Roughly Chopped Broth-Making Vegetables

Roughly Chopped Broth-Making Vegetables

Roughly chop up 2 onions, a couple of carrots and a couple of celery ribs. Put these plus a tsp of peppercorns, a bay leaf and a dabble of salt into the crockpot. Make sure it stays at a simmer (not a rolling boil, but definitely a simmer) for 3 hours. If the water level looks too low, add a little water, but not too much.

After 3 hours, take a mesh strainer and put everything thru it, pushing the good stuff thru the strainer. You don’t want vegetables to come thru, but you do want to get the meat juices. Let it cool on the counter and refrigerate.

Turkey Broth for Thanksgiving

Turkey Broth for Thanksgiving

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We live in the Pacific Northwest, where we're cultivating our urban garden and eating the fruits (and vegetables) of our labors.
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7 Responses to Making the Perfect Bird – Part 1: The Broth

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