Barbara’s Turkey Bone Broth
A 2 minute read
Use your post Thanksgiving turkey carcass to make a delicious and nourishing stock.
You have just had a nice Thanksgiving celebration and are facing the clean up…
Wait 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. 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. My method uses a traditional stock pot on top of the stove. This is the slow method for a long winter day inside. As it cooks, the meat that is left on the carcass falls off.
My family loves the fragrance that fills my home on turkey bone broth day, and I know yours will too.
Turkey bone broth can be made in a slow cooker or an Instant Pot too, I just don’t think it is as fun.
Ingredients
1 onion, roughly chopped
4 celery. stalks, roughly chopped
4 carrots, roughly 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 carcass
1 small bunch fresh parsley, can leave unchopped
Directions
Prep
Roughly chop vegetables.
Make
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.
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.
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. Start with a very full stock pot so you can let the stock simmer all day.
If you can't stay home consult your slow cooker instructions.
Giblets make excellent dog treats
