Turkey broth - 6 delicious recipes

Classic turkey broth in a saucepan

A classic broth recipe requires the following ingredients:

• turkey back - 400 g;
• onion - 1 pc.

You will need spices to taste: bay leaf, black and allspice, red pepper. Fans of oriental cuisine can add interesting shades to the dish by adding turmeric or a pinch of curry. The cooking process is simple:

1. Rinse the meat with warm water.
2. Peel the onion.
3. Place the meat and onion in a saucepan and cover with cold water.
4. Turn on the heat at full power, bring the water to a boil, then reduce it to medium.
5. Add bay leaf, pepper and salt.
6. Wait 40 minutes, remove meat, onion and spices from the broth.

The resulting broth can be drunk just like that, or you can make soup based on it.

To make it transparent and beautiful, you need to monitor the cooking process and remove the resulting foam with a slotted spoon.

Turkey Meatball Soup

Today we will prepare soup with turkey meatballs. The soup is prepared quickly and easily!

Ingredients for meatballs:

• turkey breast and thigh – 400 g;
• olive oil – 2 tbsp;
• white bread – 50 g;
• potatoes – 1-2 pcs;
• onions – 2 pcs;
• parsley – 30 g;
• salt;
• ground black pepper.

Ingredients for broth:

• potatoes – 200 gr;
• carrots – 100 gr;
• onions – 2 pcs;
• olive oil – 3 tbsp;
• rice – 1/3 cup;
• bell pepper – 1 piece;
• salt;
• ground black pepper;
• dill – 30 gr;
• water – 3 liters.

Step-by-step cooking recipe:

1. We wash the turkey breast fillet and thighs in cold water and prepare the minced meat by passing it through a meat grinder.
2. Peel the onions and finely chop them into cubes, put them in the minced meat. Using a fork, mix the minced meat with the onion so that the onion is distributed evenly. Salt and pepper the minced meat to taste.
3. Add a slice of white bread (or roll), previously soaked in water.
4. Peel one large potato (or two small ones) and grate it on a fine grater. Add potatoes to the minced meat. We do this so that the starch retains the juice and the meatballs are more juicy and fluffy.
5. Finely chop the parsley and add it too, mix everything until smooth. First, carefully mix the minced meat with a fork and then with your hand. Mix everything very thoroughly for 5 minutes.
6. Add olive oil to the minced meat, mix again with a fork and put it in the refrigerator for at least 30 minutes.
7. After 30 minutes, take it out and start forming meatballs. To prevent the meat from sticking to your hands, wet them in water and form small meatballs. Place them on a prepared cutting board or plate.

8. Peel, wash and cut the vegetables for the broth (potatoes, carrots, onions) into small strips.
9. Put the water on the fire and add the potatoes. You can add a little raw onion to the water.
10. While the potatoes are cooking, fry the carrots and onions in olive oil. Remove from heat while there is still enough juice in the vegetables and add to the soup.
11. We wash the rice in cold water and also add it to the soup. Add green pepper cut into strips there.
12. Add meatballs, bay leaves, ground black pepper and chopped fresh dill to the boiling soup.
13. After boiling, reduce the heat until the broth is clear. Cook the soup with meatballs for another 8-10 minutes, then turn off the heat.

Turkey soup with meatballs turned out very appetizing and aromatic. Serve it hot with fresh herbs and black bread.

Cooking in a slow cooker

Cooking turkey broth in a slow cooker is no more difficult than in a saucepan. You will need:

• turkey back - 400 g;
• onion - 1 pc.

Spices are the same, quantity to taste. The process is very simple:

1. Rinse the turkey in warm water and peel the onion.
2. Place meat, onion and spices in a multicooker bowl and add 2 liters of water.
3. Set the “Extinguishing” mode for 2 hours, close the lid, turn on.
4. After an hour, remove the meat and onion from the broth.

Use as directed.

In order not to cook the broth again each time, you can pour it into containers and put it in the freezer. When you want soup, take it out, boil it, add cereal, vegetables or pasta, and bring it to readiness.

Recipes

You can prepare the broth either from a whole turkey carcass or from its individual parts - breast, drumstick, neck, wing, thigh, back. Turkey meat is taken not only on the bone, but also in fillet form. To make a clear, tasty broth, you need to take the following set of products:

• a piece of turkey carcass with bone;
• carrots;
• medium sized onion;
• parsley;
• salt.

Rinse the meat. Divide the onion and carrots into large pieces, and chop the parsley. Pour water over the meat, add salt and cook for an hour after it boils over low heat. From time to time you need to remove the foam that accumulates on the surface. Season with vegetables, keep on the hot stove for another thirty minutes, then place the vegetables and meat in a separate plate, and strain the liquid. Now you can drink.

On winter days, it will be nice to diversify your diet with spiced turkey broth, complementing it with a rice or pasta dish. To prepare you need to take:

• part of turkey with bone;
• ginger root (small part);
• nutmeg;
• Sweet pepper;
• cloves;
• celery with root;
• turmeric;
• salt.

Divide a piece of turkey into several parts, place in water and add seasonings. Place on medium heat level. When it boils, periodically remove the foam from the surface of the broth. Cut the celery into cubes, divide the pepper into rings, and divide the ginger into plastic pieces. Wash and separate the greens into separate parts. When the meat is almost cooked, the vegetables need to be immersed in the broth and water added to it. Also add turmeric and nutmeg to the pan. Let the greens simmer in the broth at the very end of cooking.

There is another aromatic version of this decoction. For him they take:

• half a kilo of turkey with bone;
• two liters of water;
• carrots;
• onion head;
• a couple of parsley stalks;
• the same amount of celery;
• laurel leaf;
• peppercorns and salt.

Rinse the turkey with cold water and place in a cooking container. Fill with water, heat to one hundred degrees over high heat, add salt and set the burner to low heat settings. Next, the time guide is about an hour of cooking. Periodically remove the foam from the broth.

Remove the peel from the onion and the top layer from the carrot. Leave the onion as is, divide the carrots into four pieces, rinse the celery and parsley. Put all this into the broth. Throw in four or five peppercorns and a bay leaf. Cook for another thirty minutes. Then remove the turkey and all the vegetables from the pan. Strain the broth. If desired, separate the meat from the bones, cut into pieces and return to the broth.

Dietary version of poultry fillet

For those who are watching their figure, the classic broth from the back may seem too fatty and high in calories. In this case, you can cook broth from turkey fillet - its calorie content does not exceed 30 calories, despite the fact that it is quite filling.

Required:

• turkey breast or thigh fillet - 500 g;
• water - 1 l.

And, of course, spices to taste. The more aromatic the broth, the tastier it will seem, the less dietetic and bland it will seem. The cooking process is simple:

1. Rinse the fillet in warm water and cut into several pieces to speed up cooking.
2. Place in a saucepan, add cold water, add spices.
3. Cook for 50 minutes, remembering to skim off any foam flakes.

The result will be a clear broth, like a tear, from which you can easily cook a diet soup.

Adviсe

If the broth turns out cloudy, you need to remove everything from it, including meat and all additives, using a fine sieve. Then you need to separate the white from the egg, beat it and pour it little by little into the slightly cooled broth, constantly stirring with a spoon. Place the pan back on the stove and bring the broth to a boil. Do not forget to stir the broth.

Five minutes after boiling, the coagulated protein should absorb everything that clouds the liquid. Leave the pan on the stove, turning off the heat. After twenty minutes, sediment will fall to the bottom. When the broth is strained again, it will acquire a golden, transparent color.

Various recipes suggest salting the broth either at the beginning of cooking or after boiling. If you need a thick, rich broth, then salt must be added to still cold water. This way the meat can release all the beneficial substances and internal fluid into the liquid. If the broth should be light and low-fat, the salt must be placed in the pan half an hour before the end of the cooking process.

To learn how to make turkey broth with vegetables, watch the video below.

Turkey drumstick or thigh broth

A turkey drumstick or thigh makes a rich, delicious broth. It helps those patients who are unable to take solid or heavy foods.

Required:

• drumstick or thigh - 500 g;
• water - 1 l.

The broth is prepared according to the same principle as fillet broth, but it needs to be cooked not for 50 minutes, but for about 1.5 hours. When it is ready, all that remains is to pull out the drumstick or thigh, cut off the meat from them and use it in soup or as a main course.

Calorie content and BZHU

Thirty kilocalories is the calorie content of turkey broth. A small figure suggests that such a product is quite suitable for creating dietary soups and other dishes for those who want to lose weight. As for the content of proteins, fats and carbohydrates, then, in one hundred grams of broth, 58% of all components are proteins (3.78 g), 12% are carbohydrates (0.79 g), and 30% are fats (0.87 G).

How to cook a bird's neck

Turkey necks also provide a rich broth, and if you add 3 times more of them than the classic recipe, you can get jellied meat. True, for it to be truly tasty, you need to familiarize yourself with some subtleties.

For the broth you will need:

• turkey necks - 500 g;
• water 1 liter.

Necks cook faster than drumsticks and even faster than fillets - only half an hour.