Thanksgiving turkey bone broth


Tonight, after thanks have been given and dinner has been eaten....Stop! Don't throw away that turkey carcass!! That carcass can lead to even more nutritious meals in the future.


Bones are full of minerals like calcium, magnesium, phosphorus, and potassium, significant amounts of the amino acids glycine and proline (which are not found in very high quantities in the muscle meat of the bird), joint and ligament powerhouses glucosamine and chondroitin sulfate, as well as high levels of collagen (this is what makes home-made broth gelatinous as cold temperatures). Those nutrients help heal the body in a myriad of ways. From helping re-mineralize teeth, to repairing the lining of the intestinal wall (aka: heal leaky gut syndrome), to rebuilding the connective tissue in arthritic joints. Also, as any Jewish grandmother can tell you, homemade chicken (or in this case, turkey) soup is the number one weapon in the kitchen arsenal for a common cold.


While you can buy bones just for the purpose of making broth, you can also use cooked bones such as a turkey or chicken carcass. I often buy rotisserie chickens when I don't have time to cook dinner, and then use the leftover chicken carcass to make a batch of stock in the crock pot (stock is broth that has been seasoned - in this case from the seasoning from the rotisserie). This leaves me with more than enough chicken stock on hand for soups or dishes during the week ahead. Tomorrow, after your food coma subsides, make up a big batch of stock with your Thanksgiving Day carcass and then portion out and freeze the liquid in various size containers to use in soups or even drink a steaming cup in the morning instead of tea or coffee.


2-3 lbs bones
4 quarts water
In most cases turkey carcasses will weigh more than the amount listed above, but use the ratio of 2-3 lbs of bones to 4 quarts water anytime you are making bone broth. You can use any type of bone in this recipe, raw or cooked. Raw beef bones will have a better flavor if you roast them first and chicken necks and feet are an economical option if you are on a budget.
Vegetable scraps (onion and potato peels, celery tops, herbs etc)
2 Tbsp apple cider vinegar
1 Tbsp sea salt

Place bones in a stockpot (you may need to break apart the turkey carcass to fit in your largest stockpot) and cover with water and vegetable scraps and apple cider vinegar. Place over high heat, bring to a boil, and then immediately lower to a simmer. If using poultry bones, the broth will be done in 12-24 hrs. If using beef bones the stock will be done in 24-48 hrs. I often use a crockpot so that my bone broth can cook while I'm at work. Add in the salt and any herbs or garlic scraps in the last 30 minutes of cooking. Remove from heat and let cool. Strain out the broth from the bone and veggies using a fine mesh strainer and portion out into straight sided mason jars (never freeze liquid in mason jars with necks) for storage in the fridge or freezer. Bone broth will stay fresh in the fridge for 5 days or the freezer for 5 months.

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