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Turkey Bone Broth Recipe

Turkey Bone Broth Recipe
Turkey Bone Broth Recipe

"Whenever you roast or grill a whole turkey, whether as the main event for Thanksgiving or as a family meal with lots of leftovers any time of the year, you can use just about every part of the bird. This expands the dishes or ingredients you get from the turkey while extending the value of your purchase. Once you’ve taken the meat from the bird, save the carcass and the giblets to turn them into an awesome broth with this turkey bone broth recipe. The compounds glycosaminoglycans in the bone broth promote healing of body tissue, while the broth can also benefit your immune system and gastrointestinal tract. When you use some turkey meat for the broth, you’ll gain some of the meat’s nutrients, which include B vitamins and minerals such as potassium, iron, zinc, and phosphorus. Once you’ve tried to make turkey bone broth at home, you’ll have the flexibility to customize your broth as you see fit, just like you can customize your turkey. We brined our bird in a salt, lemon zest, brown sugar, and herb dry brine. We found our broth very flavorful from the brine without adding extra salt, but you might want to salt the broth to taste if your roasted bird doesn’t have as much salt or as many seasonings. Nonetheless, keep in mind whether or not your broth has added salt when you cook with it later so you don’t end up oversalting a recipe."

Serves5 quarts

Preparation Time10 min

Cooking Time3 hr

Ingredients

  • 1 turkey carcass from a roasted bird (it’s OK to have some meat and skin attached to the bones)
  • Turkey giblets
  • 1 large onion, coarsely chopped
  • 6 cloves garlic, smashed
  • 1 small bunch of parsley, about 1 cup
  • Peel from a mandarin orange (orange peel or lemon peel works too)
  • 2 bay leaves
  • 7 quarts filtered water
  1. 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.

  2. Bring to a boil and reduce the heat to medium-low. Simmer for 2-3 hours.

  3. Discard the solids and strain the broth through a fine-mesh strainer into a large container. Ladle the broth into mason jars. Once it’s cool, you’ll be able to remove the fat on the surface easily with a spoon. Enjoy and refrigerate or freeze the leftovers for later.

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