I've been to a couple grocery stores, no luck. Anybody know of any places that would carry it? I still have a few places to check, it's traditionally somewhat elusive.
Where to find turkey broth?
- Thread starter AcuraTech
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Our IGA stores here in Wausau carry it.
If this place don't have it, you might be outta luck
http://www.wholefoodsmarket.com/stores/st-paul/
http://www.wholefoodsmarket.com/stores/st-paul/
Kitchen Basics makes it and tends to get it on the shelves this time of year. I can walk into 1 of 5 different supermarket chains and get it.
Or just make your own.
Or just make your own.
from turkey bones or do you need it prior to having the carcass available?
Sorry, forgot the recipe.
Ingredients
1 turkey carcass from 12- to 14-pound turkey, cut into 4 or 5 rough pieces to fit into pot
1 large onion , peeled and halved
1 large carrot , peeled and chopped coarse
1 large rib celery , about 4 ounces, chopped coarse
3 medium cloves garlic , unpeeled and smashed
2 cups dry white wine
1 bay leaf
5 sprigs fresh parsley leaves
3 sprigs fresh thyme
Instructions
1. Bring turkey carcass, onion, carrot, celery, garlic, wine, bay leaf, and 4 1/2 quarts water to boil in 12-quart stockpot over medium-high heat, skimming fat or foam that rises to surface. Reduce heat to low and simmer, uncovered, 2 hours, continuing to skim surface as necessary. Add parsley and thyme; continue to simmer until stock is rich and flavorful, about 2 hours longer, continuing to skim surface as necessary.
2. Strain stock through large-mesh strainer into large bowl or container; remove meat from strained solids, shred into bite-sized pieces, and set aside; discard solids in strainer. Cool stock slightly, about 20 minutes; spoon fat from surface. Use stock in a recipe or cool to room temperature, cover, and refrigerate up to 2 days.
Ingredients
1 turkey carcass from 12- to 14-pound turkey, cut into 4 or 5 rough pieces to fit into pot
1 large onion , peeled and halved
1 large carrot , peeled and chopped coarse
1 large rib celery , about 4 ounces, chopped coarse
3 medium cloves garlic , unpeeled and smashed
2 cups dry white wine
1 bay leaf
5 sprigs fresh parsley leaves
3 sprigs fresh thyme
Instructions
1. Bring turkey carcass, onion, carrot, celery, garlic, wine, bay leaf, and 4 1/2 quarts water to boil in 12-quart stockpot over medium-high heat, skimming fat or foam that rises to surface. Reduce heat to low and simmer, uncovered, 2 hours, continuing to skim surface as necessary. Add parsley and thyme; continue to simmer until stock is rich and flavorful, about 2 hours longer, continuing to skim surface as necessary.
2. Strain stock through large-mesh strainer into large bowl or container; remove meat from strained solids, shred into bite-sized pieces, and set aside; discard solids in strainer. Cool stock slightly, about 20 minutes; spoon fat from surface. Use stock in a recipe or cool to room temperature, cover, and refrigerate up to 2 days.
Probably a little late, but did you try Trader Joe's?
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