Barbara’s Turkey Bone Broth

My delicious Thanksgiving Turkey Bone Broth is loaded with minerals, collagen, amino acids.

A 2 minute read

Don’t throw that turkey carcass away!

Save your post-thanksgiving turkey carcass for a healthy, nourishing bone broth.  If you have Thanksgiving fatigue and you can’t stand the idea of another cooking project right now, wrap the carcass, label it and freeze it. Come January, it will make an excellent bone broth which you can use alone or as a base for another soup.  It really is liquid gold.

And a welcome pick me up for sick friends and family.

 I am sharing my turkey bone broth recipe and method in this month’s blog.  There are no strict rules about making a bone broth as it is versatile and can accommodate many herbs and vegetables - use your imagination.  My method uses a traditional stock pot on top of the stove, but a pressure cooker or slow cooker are great options.   

My family loves the fragrance that fills my home on turkey bone broth day, and I know yours will too.

Ingredients

• 1 onion, roughly chopped

• 4 celery. stalks, roughly chopped

• 4 carrots, roughly chopped

• 1 Parsnip, roughly chopped

• 4 Tbs ginger, chopped

• 5 cloves garlic

• 1 turkey carcass, skin, bones, and cartilage use the neck and giblets too

• 2 bay leaves

• 1 Tbs apple cider vinegar

• water, enough to cover turkey carcasss

• 1 small bunch fresh parsley, can leave unchopped

Directions

Prep

1. Roughly chop vegetables and ginger.

Make

1. Place turkey carcass in large stock pot and cover with water. Set on medium low heat. As turkey and water heat, foam will appear on top of the water. For the most clear stock, skim off the foam before adding vegetables. NEVER boil stock, use a slow simmer.

2. Once you have most of the foam off, add vegetables, ginger, garlic, bay leaves, parsley, vinegar and any other herbs you have available. I usually add fresh thyme and chives from the garden. Salt to taste after vegetable have simmered a while.

3. Once the broth has cooked down by 25%, allow to cool, strain off solids and store broth in covered glass jars in your refrigerator for up to 4 days. You can also freeze. If you use glass jars, fill only about 3/4 of the way and wait for broth to cool before carefully placing in the freezer.

Notes

This is a perfect comfort activity for a winter day at home. If you start with a very full stock pot of water, you can let the stock simmer all day.

 If you can't stay home consult your slow cooker instructions.

Giblets make excellent dog treats