Recipe for turkey broth using a leftover Thanksgiving bird that is the perfect base for homemade soups and sauces.
Remove all cooked meat from the turkey. It does not need to be picked clean.
Place turkey bones into a large 12+ quart stockpot 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 stove burner 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.
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.
Homemade apple cider vinegar is wonderful to use in this turkey broth recipe. If you choose to purchase your ACV, be sure that it is raw and packed in glass. Vinegar is acidic and will leech toxins from plastic containers.