Turkey Broth | Oregonian Recipes
Since you discard the turkey pieces after making the broth, use an inexpensive combination of necks backs, and wings, which results in both a meaty flavor an...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes.oregonlive.com.
Ingredients
- 1 tablespoon olive oil
- 4 4-1/2 pounds assorted turkey parts, such as backs, necks, and wings
- 12 cups water
- 1 bay leaf
- 1 onion, peeled and quartered
- 2 ribs celery, quartered
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