Smoked Turkey Broth

Preheat oven to 400 degrees F (200 degrees C).

Brush the turkey legs red onion Spanish onion carrot and red bell pepper with olive oil; place into a roasting pan.

Roast in the preheated oven until the turkey and vegetables turn brown about 15 minutes.

Pour 7 quarts water into a large stockpot over medium heat. Add the roasted turkey and vegetables the garlic and black peppercorns to the water and bring to a boil. Reduce heat to a simmer.

Place the roasting pan over a stove burner (two burners if it will fit) and heat until the drippings sizzle. Pour in 1 cup of water and scrape up and dissolve all the browned flavor bits from the roasting pan into the water. Pour the drippings mixture into the stock.

Simmer for 6 hours periodically skimming and discarding the foamy scum that forms on the top of the broth. Pour the stock through a strainer discarding the turkey and vegetables (they have given up all their flavor). Cool and store in airtight containers. Can be frozen.