Thanksgiving is Over: Time for Turkey Bone Broth

Turkey Soup
Turkey Bone Broth Recipe

The party is over. You and your family are steadily working on eating all the leftovers from Thanksgiving dinner. But, what to do with that turkey carcass? Turn it into healthy, delicious turkey bone broth.

What’s so healthy about bone broth?

Bone broth, no matter what the flavor, is a good source of minerals that support the immune system and contains healing compounds like collagen, glutamine, glycine and proline. These are important nutrients to heal a leaky gut, protect your joints and keep your immune system strong.

You can drink bone broth, use it in a soup, or even freeze it for use in recipes.

Get your carcass ready and let’s make some bone broth!

• A large pot with a tight-fitting lid. Grab the biggest one you have.
• What’s left of the turkey after you’ve served dinner and stored your leftover meat. You can discard the skin — the bones are the most
important thing here. Any leftover organs can also go in the pot for flavor.

• 1 large white or yellow onion, quartered. You don’t even need to peel it.
• 2 large carrots, cleaned and cut in half to fit in the pot
• 2 large ribs of celery with the leafy tops if possible, cut in half to fit in the pot
• 5 large cloves of garlic, smashed open.
• 2 bay leaves
• 1 teaspoon sea salt
• 1/2 teaspoon whole black peppercorns
• 3 tablespoons of apple cider vinegar (distilled white vinegar works, too)
• 5 sprigs of fresh thyme and a small handful of fresh Italian parsley (if you have them on hand)

Note: If your pot is larger than 12 quarts (most aren’t) double all of the add-ins above.

1. Put everything listed above in your large pot, then cover with water leaving about a two inch margin at the top of the pan. How much water you add will depend on the size of your pot and the size of your ingredients. Again, use about one tablespoon of vinegar for every 2 quarts of water.
2. Cover and bring to a boil. This takes about 30 minutes if you have an extra large pot.
3. Turn down to a simmer and simmer for 12 – 24 hours, checking about every four to six hours and skimming the foam off the top if needed (not everyone will need to do this, it depends on your bones.) If you notice the water level decreasing, it’s ok to add a few cups of water a few times to bring it back up. Just be sure to keep it covered to prevent the liquid from evaporating.
4. When time is up, strain into a large bowl through a fine mesh colander or cheese cloth and discard everything that was in the pot.

Your bone broth is ready! Be sure to let me know in the comments how your bone broth turned out.

Barbara Reed

Barbara Reed

I am passionate about cooking, good food and healthy living. When it comes to cooking, “My Secret Ingredient is Love!”