Don’t throw out those turkey bones from Thanksgiving because you can make a gallon or two of delicious turkey broth with them!
Check out the 5 minute video below where I show you how to use those bones to make a couple of gallons of turkey broth (aka turkey stock) which you can then use to make healthy soups through the end of the year!
Turkey Broth Basics
one turkey (any size)
Apple cider vinegar
Remove all cooked meat from the turkey. It does not need to be picked clean. Place turkey bones into a large pot and cover with filtered water. Add a quarter cup of apple cider vinegar, stir and cover. Leave on the counter for 30 minutes as suggested by French cooking texts to allow the vinegar to start working on the bones to ensure optimal mineral release into the turkey broth.
Place pot on the stovetop and bring to a boil. Just before a boil is reached, foam may come to the surface (organic turkeys tend to not have much if any foam). The foam is impurities and off flavors. Skim this foam off as best you can with a slotted spoon. Your turkey broth will taste a lot better for doing this!
Turn the heat down to low, cover and let simmer for 24 hours. See the video on the perfect simmer below in the “More Information” section to make sure you don’t simmer your turkey broth too high.
Strain, cool and refrigerate. Freeze what you will not use within 3-4 days. This turkey broth may be used as a base for soups and sauces or enjoyed on its own with a bit of sea salt added.
Sarah, The Healthy Home Economist
More Information on Making Bone Broth
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