After-Thanksgiving Turkey Bone Broth
Bone Broth is kitchen medicine and a wonderful staple to have on hand for making soups and stews. It's rich in minerals and other nutrients that support digestion to heal the gut, strengthens joints and bones, is anti-inflammatory, and so much more. A quick internet search will reveal its many health benefits.
It's also very easy to make, economical, and practical, getting more from the animal you've chosen to consume. It will always taste better than store-bought and you know exactly what's in it.
Please choose pastured poultry or grass-fed meat, since these animals will be the healthiest and provide the most benefit to you. You can collect the bones in a zipped baggie and store them in your freezer until you are ready to cook them. Or in this case, I used the carcass from my Thanksgiving turkey once we had eaten most of the meat off of it.
The process is simple: in a large pot, combine water, bones, and a tablespoon or two of vinegar. Bring it all to a boil, then reduce heat to simmer for 12 to 18 hours. Strain and use immediately or freeze.
I like to make mine in a crockpot while adding in vegetables and herbs for a slightly sweeter and more complex flavor. I've given an exact recipe below, but there's no need to overthink it ~ Just use what you have of the ingredients listed below and get close to the amounts. You can also use leftover chicken or beef bones (about 3-4 pounds). Whatever you make, it will be delicious.
Turkey Bone Broth Recipe
Turkey carcass from a 12 lb turkey
16 cups / 4 quarts water
2 medium onions, peeled & quartered
3 stalks celery, cut into large pieces
3 carrots, tops removed, chopped into large sections
1 Tbsp salt
1 Tbsp apple cider vinegar
3 bay leaves
1 tsp dried rosemary
1/2 tsp thyme
1/2 tsp parsley
1/4 tsp black pepper
Put all ingredients into a crockpot on low for 18 hours.
Turn it off and let it cool, then strain it.
Use immediately or freeze in measured portions.