1 package turkey necks, 1-2 lbs.
1 package turkey drumsticks, 1-2 lbs.
1.5 quarts veggie stock or water
4 ribs of celery
1 large onion
2 green bell peppers
2 large shallots
1 head of garlic
1 bunch of parsley
1/4 cup Penzey's chicken soup base or turkey soup base (or a couple cubes of chicken bouillon)
Clean celery and trim ends. Cut each stalk into several pieces. Clean carrots and trim ends. Cut each carrot into several pieces. Remove root end and top end and skin from onion. Rough chop. Prepare bell peppers by removing stems and seeds. Rough chop. Remove root end and top end and skin from shallots. Rough chop. Separate the garlic into cloves. With a paring knife cut off the papers top of each clove. Remove garlic skins. Rinse parsley and rough chop.
I did my prepping late at night and I was tired, so I decided to finish the broth prep the following day. I put all my prepared veggies in a zip-top bag and popped it in the fridge to be ready for broth-making the next day.
Don't forget to save all your veggie trimmings in a gallon zip-top bag and pop it in the freezer to make veggie stock next time.
When ready to prepare your turkey broth, boil all First Step ingredients for several hours, until veggies are very soft and turkey parts are fall-off-the-bone tender. Let cool to a manageable temperature. Remove veggies and turkey parts to a plate with a slotted spoon. Pick out the turkey parts, remove all the meat from them, and put the turkey meat into a zip-top bag to save for giblet gravy.
Strain turkey broth through a fine sieve (using cheesecloth if desired) to remove solids. Add Second Step ingredient and simmer for half an hour. Cool and store in refrigerator or freezer.