Made turkey broth, it's different from my other broths

#1

I put a whole turkey in the oven yesterday and it was partially frozen, I knew it needed to bake for a longer time. I smothered it in butter a couple of times and the pan was full of liquid, I think it was the defrosted part mixed with melted butter and the seasonings.

I poured it into mason jars (close to 24 hours of baking and in the crock pot) and the butter and fat immediately rose to the top. I didn’t let it cool off but just enough I could skin most of the fat off because I don’t want to consume calories until later.

the broth itself is so thick, after warming it up on the stove too so it’s not the cold gel. I’ve never had a broth taste this thick warmed up.

What caused it to be so thick with the fat skimmed off?

(Andrew) #2

Just good ole protein. Prolly from the skin. Sounds great…

#3

It truly is some of the best tasting broth I’ve ever made. I think what I used was turkey drippings, mixed with all that defrosted water from inside and some butter, plus the seasonings. the turkey was sitting in it too, I didn’t have it up on a rack so the skin was cooking it in.

I’ve never used turkey drippings before because I’ve always put sauerkraut under the turkey and it all mixed up together. so I don’t know what the consistency of it would be like. I know people make gravy with it but they use flour to thicken it up, this is already way thicker than watery broth.