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PicOfTheWeek: Portioning Turkey Broth

Portioning Turkey Broth | DadCooksDinner.com

Portioning Turkey Broth

Finishing up this year’s batch of turkey broth. Liquid gold, ready for the freezer! (And to make a bit pot of Day-After-Thanksgiving Soup.)

This is batch one of three. I have bones from two turkeys and one turkey breast. Luckily for me, one carcass is from my dad’s smoked turkey – smoked turkey carcasses make fantastic soup.

A programming note – this year’s Turkey soup is coming soon. (I’ve been too busy making broth to finish the soup recipe.) If you freeze, say, 8 cups of broth, I’ll have something new for you to try soon.

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Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.

1 Comment

  1. Susan in Las Vegas says

    Have you considered pressure canning your broth? It saves freezer space, and you don’t need to defrost. Plus, you’d get to get another pressure cooker!

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