Turkey Broth Question

[Tom Raveret]

Ok so i'm done with the turkey breast and cut it up into slices but now I'm thinking about the carcass. has onyone ever thrown it back in the wsm cranking down onthe temprature and adding a little smoke wood to make it extra flavorful for broth letting it smoke for a couple of hours??

 

[Steve Petrone]

Tom, if you smoked the breast, you will NOT need to smoke the carcass. It will have plenty of flavor as is.

 

[K Kruger]

I agree. Since you'll usually want to reduce your broth to extract and concentrate flavors, lots of smoke flavor at the outset ends up being too much. What you can do to capitalize on the sweetness of the turkey and the smoke is to throw a few roasted onions and a piece of roasted carrot in the pot. Some roasted garlic will deepen it further; parsley stems and a little celery will add vegetal notes. Cook till flavors are extracted; strain out the solids; reduce the broth further, if desired, to concentrate flavor. A brief squeeze of a lemon will brighten the broth.

 

[Tom Raveret]

thse are some great ideas!!1 thanks