(GoHealthier.com)
Now that Thanksgiving has come and gone, you may find yourself with a turkey carcass and wonder if you should just throw it away or try to use it for something, but what? Consider making a bone broth. Making bone broth from a turkey carcass is a great way to use leftovers and create a nutrient-rich base for soups, stews, or sipping. Bone broth is high in collagen, gelatin, and amino acids like glycine and proline, which support joint health, skin elasticity, and gut health.
Ingredients:
• 1 turkey carcass (including bones, skin, and any leftover meat)
• 2-3 tablespoons apple cider vinegar (helps extract nutrients from the bones)
• 1 onion, quartered (no need to peel)
• 2-3 carrots, roughly chopped
• 2-3 celery stalks, roughly chopped
• 2-3 garlic cloves, smashed (optional)
• 2-3 bay leaves
• A few sprigs of fresh herbs (e.g., thyme, parsley, rosemary)
• Salt and pepper to taste
• Water (enough to cover the carcass)
Instructions:
1. Prepare the Carcass:
• Break the turkey carcass into smaller pieces to fit your pot or slow cooker.
2. Combine Ingredients:
• Place the carcass in a large stockpot, slow cooker, or Instant Pot.
• Add the vegetables, herbs, garlic, and bay leaves.
• Pour in apple cider vinegar and enough water to cover everything by 1-2 inches.
3. Simmer:
• Stovetop: Bring the mixture to a gentle boil, then reduce to a simmer. Cover loosely and cook for 12-24 hours, skimming off any foam or impurities that rise to the top.
• Slow Cooker: Set to low and cook for 12-24 hours.
• Instant Pot: Cook on high pressure for 2-3 hours, then allow a natural release.
4. Strain:
• Remove the large solids using tongs or a slotted spoon.
• Strain the broth through a fine-mesh sieve or cheesecloth into a large bowl or container.
5. Cool and Store:
• Let the broth cool to room temperature.
• Skim off excess fat if desired (you can save this for cooking).
• Store in airtight containers in the refrigerator for up to 5 days or freeze for up to 6 months.
Tips for the Best Turkey Bone Broth:
• Roast the carcass and vegetables beforehand for a deeper, richer flavor.
• Add other vegetable scraps like leek tops or parsley stems for more flavor.
• If the broth gels when cooled, that’s a sign of high collagen content—a good thing!
This homemade bone broth is versatile and packed with nutrients, perfect for sipping or enhancing your recipes. With all of the waste around the holidays, it also feels incredibly good to use the whole bird.
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