Bone Broth Recipe from your Thanksgiving Turkey

This turkey bone broth recipe is an easy way to add some nutrition to your diet post Thanksgiving while keeping your kitchen smelling like turkey dinner for days.

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Ok guys. I am not a nutritionist. Y’all, please know that. But, I am a chef. A chef who likes to put good food and good for you food in her bod. So when loads of other nutritionists say bone broth is good for you, you make some gawsh darn bone broth. But… you make it taste really freaking good. This bone broth recipe is super easy because it is made from your leftover Thanksgiving turkey bones.

Ahem…and if you need an excellent turkey recipe this buttermilk brined turkey recipe is just lying around. Just in case 😉.

A bone broth recipe for newbs

New to brothing? This recipe is perfect for the first time bone broth-er. And here’s why:

• You don’t have to roast any bones. Typically you need to roast your bones before making bone broth. But guess what, your bones are already roasted!

• The fridge is already stocked full of celery, carrots, and fresh herbs for making broth, due to said holiday.

• For all you crockpot die hards and people afraid of burning down their homes it can be made in a crockpot .

• This bone broth is super tasty and in my opinion easier to drink than beef bone broth.

This bone broth recipe is so very simple. I put extra herbs and spices in this recipe as an optional add-on that are known for their gut healing properties, if you want to get fancy and stuff. But keeping it simple is the way to go the first time you fall down the bone broth rabbit hole.

What do you use bone broth for?

Bone broth can be used just like regular old stock. Use it in your soups, cook it in your quinoa, and amp up your sauces. The real difference between bone broth and stock is that bone broth is cooked for many many many hours to extract all the minerals, collagen, etc from the bones. 24-36 hours to be inexact but close. While if I were making a simple turkey stock I would only cook it for 1-2 hours.

For a nutritional snack you can also sip it out of a mug. I like to drink it either first thing in the morning or while I’m making dinner to keep me from nibbling on EVERYTHING.

While there hasn’t been enough evidence based research on the health benefits of bone broth to say anything conclusive, we know one thing is true. Grandmas all around the world have been making broths for healing for a very long time . Chicken soup (or in this case turkey), what up?!

Um guys, it’s just good

Whether you’re in it for your primal, nutritional kick or you just really enjoy delicious tasting food, this simple bone broth recipe is just for you. This turkey broth has more depth of flavor that a chicken broth but is lighter and easier to drink than a heavy beef broth. Since it’s cooked forever it’s reduced a bit giving you some consommé vibes. The aromatic veg and herbs do their job too, bringing a little sweetness from the carrot and the vegetal balance of celery. That’s a fancy way of saying it’s yummy.

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Recipe

Bone Broth Recipe from your Thanksgiving Turkey

Ingredients

• The bones and carcass of one turkey (you can include the neck and giblets here too)
• 4 carrots cut in half (unpeeled)
• 2 large onions, cut in half
• 3 stalks of celery, cut in half
• 3 bay leaves
• 4 cloves garlic
• 2 Tbsp apple cider vinegar
• 8 sprigs fresh thyme
• 10 parsley stems
• Cold filtered water
• 1 tsp black peppercorns
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 knob ginger, cut into large chunks
• 1 tsp turmeric

Instructions

1. Bone broth needs to cook for 24-36 hours. You can either keep a stock pot on low on the stove for that time, simmer the stock while you’re awake and turn it off while you sleep, or cook it in a large crock pot. The choice is up to you. I’ll give you instructions for all three.
2. In a large stock pot or crockpot add your turkey bones, the chest cavity, all your veggies, aromatic herbs, apple cider vinegar, and spices if you choose to use them. Cover the bones and veggies with cold filtered water until everything is just covered.
3. Bring the broth up to a boil and then reduce down to a low simmer and cover if you are using a stock pot. If you are using a crockpot, cover it and turn it on to low. Allow the broth to simmer for at least 24 hours but up to 36. Keep an eye on the stock. If the water gets to low, add a bit more to make sure the bones and vegetables are covered.
4. If you choose to keep your stock ON THE STOVE OVERNIGHT, just make sure your fire alarms are working properly before you do. The method I chose was to let my broth simmer all day and then TURN IT OFF AT NIGHT. When I woke up in the morning I brought the broth back up to a boil and then reduced it down to a simmer for the rest of the day. You want the total time you simmer the broth to be 24 hours. If you are using a CROCKPOT, you will need to cook your broth 2 hours longer to make up for the time it takes to get the broth up to a simmer.
5. Once your stock is finished, strain it through a colander into a large bowl and place it in the refrigerator right away. Allow to cool overnight to let any fat harden. Once cooled, pour the stock through a fine mesh strainer or cheese cloth to remove excess fat and any sediment. The broth will keep for 1 week in the fridge and up to 6 months in the freezer.