One of the best parts of cooking a turkey over the holidays is the turkey bone broth you can make with the bones. Yes, save those bird bones no one wants because you’re going to want this broth for your next batch of Green Soup! This hearty broth will help your gut heal after all of the sweets, too.
If you’re asking yourself if you really want to be that person on Thanksgiving that shouts, “NO! Don’t throw out the bones, I want them!” Allow me to answer that question for you with an absolutely yes, be that person.
Sourcing Your Turkey
What’s the deal with pasture-raised? Most of the meat we eat in our home has been raised and processed with the utmost care in mind. This means they also contain higher levels of bio-available nutrients from being raised in natural, outdoor conditions. If you’re local to Houston or San Antonio, Texas Farm to Home delivers many farm to table meat and dairy products straight to your door. We’ve been utilizing his services for over three years now. Our turkey(s) will be delivered by him next week!
You can learn more about why it’s important to consider meat sources on my Weston A. Price Foundation Overview here.
Some Other Helpful Tips
I have shared both my chicken and beef bone broth recipes as well. Be sure to check them out for a fool-proof way to store your broth as well:
|Prep Time||45 minutes|
|Cook Time||12-24 hours|
|Passive Time||12-24 hours|
- 1 turkey carcass bones, neck, gizzards, etc.
- 2 whole onions cut into quartered, skin left on
- 1 whole garlic head sliced in half, skin left on
- 3 large carrots chopped into 4 inch chunks
- 2 celery stalks leaves attached, chopped into 4 inch chunks
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 2 bay leaves
- 1 Tb whole black peppercorns
- 2 tsp Himalayan sea salt
- 2 Tb white wine vinegar
- 20 cups fresh, filtered water enough to cover all ingredients
- If you cooked every bone you are using for your broth already, then skip this first step: Gather any of your turkey bone parts are still raw (if you spatchcocked, for example) and preheat your oven to 375 degrees Fahrenheit. Arrange raw turkey parts on a rimmed baking sheet and place your onion and garlic with it. Roast for 15 minutes, then stir a bit and roast an additional 15 minutes.
- Put all of the ingredients, except for the water, into a large stockpot. Add water (using more if any ingredients are not submerged).
- Bring content to a boil, then lower heat to a simmer and cover.
- Simmer on low for 12-24 hours.
- Turn off heat and allow to cool enough to handle without burning.
- Strain broth through a cheesecloth and discard everything else. Store broth in the refrigerator for up to one week or freeze in quart batches in a refrigerator freezer for up to 3 months. Deep freeze for 6 months- 1 year.
Use in any recipe that calls for chicken broth and enjoy the unique flavors this brings! Especially good in my Green Soup Recipe, give it a try if you haven’t yet!
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