Bone broth is a popular superfood – and rightfully so!
Among other advantages, bone broth boasts the ability to improve immunity, support gut health, and build strong bones, joints, hair, skin, and nails. We’ve written more on the benefits of bone broth here.
Whether you’re looking for the perfect first-food for your little one, recovering from an illness or injury, working on improving your gut health, or just looking for a healthy addition to your diet – bone broth is an excellent choice!
For this recipe in particular, we’ve used a turkey carcass, which is a great option around the holidays to get all the nutrition out of your holiday bird. That said, you can also make this recipe using chicken carcasses and giblets, marrow bones from beef or lamb, or with fish heads and seaweed. Bone broth is a fabulous way to ensure you’re using all parts of the animals you’re consuming so nothing goes to waste.
Also of note, we’ve included instructions below to create this recipe on the stovetop, but it can be done in a crockpot as well! For those of you who have an Instapot, that is also an option, but you would need to adjust the cooking time considerably.
Bone broth can be enjoyed in many ways. Use it as a base for soups or stews, to cook veggies or rice in, or simply in a mug by itself as a warm and soothing drink.
No matter why you’re consuming it, whatever combination of bones you choose, or however you prepare it – we hope you enjoy your own homemade bone broth!
References
Turkey Bone Broth
Ingredients
- 1 Turkey Carcass From a Roasted Bird it’s okay to have some meat and skin attached to the bones
- Turkey Giblets
- 1 Large Onion coarsely chopped
- 6 cloves Garlic smashed
- 1 cup Parsley 1 small bunch
- 1 Manderine Orange Peel orange peel or lemon peel works too
- 2 Bay Leaves
- 7 quarts Filtered Water
Instructions
- Place the turkey carcass and giblets in a large stockpot. Add the onion, garlic, parsley, orange peel, and bay leaves, and cover with cold water.
- Bring to a boil and then reduce the heat to medium-low. Simmer for 8-10 hours.
- Discard the solids and strain the broth through a fine-mesh strainer into a large container. From there, ladle the broth into mason jars (be sure to leave a couple inches of space at the top if you plan to freeze).
- Once the broth is cool, you’ll be able to skim the fat off the surface easily with a spoon.
- Enjoy, and refrigerate or freeze the leftovers for later.
