Farmers Kitchen - Turkey Broth
By Erin Bickford
Most people who eat the turkeys from our farm say they’re the best they’ve ever had. It must be all the sunshine and fresh air our birds get. Or perhaps it’s the buckwheat, oats, and clover we grow for them to forage in. Maybe it’s the grasshoppers they chase around. Whatever the case, something makes these turkeys really healthy and good. Every hawk, eagle, fox, coyote, and owl in the area seems to want to jump every hurdle to get to them.
The best thing about turkeys, though, is not Thanksgiving dinner. It’s turkey soup! There’s nothing in the world more warming and health-giving than a nice steaming bowl of turkey soup on a cold winter day. And homemade turkey broth is the key to this soup’s success (see recipe below).
I usually dry sage myself and throw some leaves in the pot while the broth is simmering. I also throw in whatever vegetables are in good quantity – potatoes, onions, and carrots are lovely – and put in squash towards the end (any kind, but I like butternut the best). Sautéing onions on low in olive oil and butter until they’re translucent and then adding them to the soup is also fantastic but not entirely necessary. Sea salt and pepper (to taste) give the soup a pleasing finishing touch.
Turkey Broth Recipe
Adapted from: Nourishing Traditions, by Sally Fallon (NewTrends Publishing, 1999)
1 half eaten turkey
1. Take all the meat off the bones of a cooked, half-eaten turkey and set the meat aside for another use.
2. Put all the bones, skin, etc. of the turkey into a large stock pot and cover with water.
3. Simmer for 1 to 2 days.
4. Strain off all the non-liquid material and you have an excellent turkey broth.
Erin and Bruce Bickford run Abenaki Springs Farm in Walpole, N.H. They offer CSA shares and sell at the Bellows Falls,VT and Keene, NH farmers’ markets. They grow certified organic vegetables, herbs,greenhouse greens, and plants, and raise pastured chickens, turkeys, pigs, and lamb.In addition they have eggs and honey.