How long to cook turkey broth?

Boil the turkey broth for 1.5 hours over low heat.
In a slow cooker, cook the turkey broth for 2 hours in the “Stew” mode.

How to cook turkey broth

Turkey meat – 500 grams
Carrots – 1 piece
Onion – 1 piece
Parsley – 1 bunch
Water – 2 liters
Salt – to taste

Preparation of products
Wash 500 grams of turkey meat. Peel the carrots and onions, wash them, chop the carrots coarsely. Finely chop parsley greens.
How to cook turkey
broth Put the turkey in a saucepan, pour 2 liters of cold water, salt. Put the pan on the fire, bring to a boil, remove the foam with a slotted spoon, cook the broth for 1 hour, then add onions and carrots, cook the turkey broth for another half hour.
Remove the cooked turkey meat and vegetables, strain the broth.

How to cook turkey broth in
a multicooker Put turkey meat, onions, carrots in a multicooker bowl, pour 2 liters of water, salt. Select the “Extinguishing” mode, cooking time 2 hours.
Ready broth to get rid of meat and vegetables, strain. Pour the turkey broth into bowls, garnish with parsley.

How to cook turkey soup

Turkey meat – 500 grams
Long-grain rice – 3/4 cup
Bulb onion – 2 pieces
Carrots – 2 pieces
Dill greens – 1 bunch
Vegetable oil – 2 tablespoons
Water – 2 liters
Salt – to taste

How to cook soup in turkey broth
Rinse half a kilo of turkey. Rinse rice under running water. Peel 2 carrots and 2 onions. Grate 1 carrot on a coarse grater, coarsely chop the second (for broth). 1 onion finely chopped. Chop dill greens.

Boil the turkey broth. Remove cooked meat and vegetables. Cut the turkey meat into portions. Grated carrots and chopped onions fry in a pan in vegetable oil for 5 minutes. Put the frying, 3/4 cup of rice into the broth, cook for 15 minutes over low heat.

If using a multicooker
In the multicooker bowl, boil the turkey broth. Remove cooked meat and vegetables. Divide the meat into pieces. Put the grated carrots, chopped onions, 3/4 cup rice into the turkey broth. Turn on the “Soup” mode, cooking time 30 minutes.
Pour the soup into bowls, put the boiled turkey meat, garnish with dill.

Tasty Facts

– Caloric content of turkey broth – 23 kcal / 100 grams.

– Useful properties of turkey broth are due to the content of proteins, B vitamins (metabolism, energy metabolism, stimulation of the brain), minerals: iron (immunity), magnesium (nervous system), selenium (prevention of cancer), phosphorus and potassium (hair) , bones, teeth).

— How to choose a fresh turkey
1. The breasts and legs of the turkey should be rounded.
2. The color of the bird’s skin is white with a slight yellowish tinge.
3. There should be no spots on the skin of the turkey.

– For a rich broth, wings or thighs of a turkey with skin are best suited , for a dietary broth, fillet or turkey breast.