Turkey Broth Rick's Recipes Rick's Famous BBQ Ribs Grilled Chicken in Herb Marinade Orzo Taboulleh Spicy Cabbage and Radish Slaw Mango and Raspberry Cobbler Bruschetta with Roasted Garlic and Ricotta Dip Barbecued Beef Ribs with Hoisin Glaze Tuna and Zucchini Kebabs with Orange-Tarragon Marinade Roasted Beet and Vidalia Onion Salad Tortellini Antipasto Salad Mexican Bananas Foster Perfect Roast Turkey Turkey Broth Best Ever Gravy Root Vegetable Chips Smokehouse Beef Brisket with Can of Suds Basting Sauce Corn, Tomato, and Black Bean Salad with Feta-Lime Vinaigrette Mozzarella Quesadillas with Tomato Olivada Peach-Buttermilk Ice Cream Share this recipe with your friends! From Thanksgiving 101 (Broadway Books), by Rick Rodgers Makes about 8 cups Using a heavy cleaver, chop 3 pounds turkey wings into 2-inch pieces (or ask the butcher to do them for you). In a large stockpot heat 2 tablespoons vegetable oil (or use the fat pulled from turkey tail and render). Add the giblets reserved from the turkey. Cook, stirring, over medium-high heat until browned, 5 to 7 minutes. Remove them with a slotted spoon and set aside. In batches, add the chopped turkey wings to the pot, adding more oil if needed, and cook, turning occasionally, until browned, 8 to 10 minutes per batch. Return the giblets and wings to the pan. Add 1 carrot, 1 celery, and 1 celery rib with leaves, all coarsely chopped. Cook until the vegetables soften, about 5 minutes. Add 4 quarts water, or enough to cover the ingredients by at least 2 inches. Bring to a boil, skimming off all the foam that rises to the top. Reduce heat to low and add 1/2 teaspoon dried thyme leaves, 4 parsley sprigs, 1/4 teaspoon black peppercorns, and 1 bay leaf. Simmer uncovered 2 to 3 hours. Strain the broth and let cool; skim all the fat from the top before using.

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