Once the gobbling has been done, have you thought about what you are going to do with your turkey bones? Consider using the bones to make a super easy healing and healthy bone broth.
Bone broth is a simple to make nutritious and delicious mineral infused stock made from animal bones, vegetables, and herbs/spices. You can freeze it in glass jars and pull it out when you want to make yummy soups and stews. Or you can drink it as a healing tonic.
The best part of making bone broth yourself is that you control the quality of ingredients so your bone broth has exceptional taste and nutrition!
How nutritious is bone broth?
- Bone broth contains valuable minerals in a form your body can easily absorb and use including calcium, magnesium, phosphorus, silicon, sulfur chondroitin, and glucosamine.
- Bone broth helps to heal your gut and promote and support good digestion.
- Bone broth deters infection caused by cold and flu viruses and fights inflammation as well as joint pain.
- Bone broth can also promote better sleep and healthy hair and nails.
- And much more!
Who doesn’t want to make bone broth???
Tip: If you don’t want to make the bone broth immediately, freeze or refrigerate (up to 4 days) the turkey carcass for later use. You can also save up smaller bones in the freezer until you have enough for the broth (2 chickens worth at least).
Note: You might want to make sure you have a strainer and a stockpot or crockpot large enough to fit your turkey carcass. You can chop it up if you need to.
Bone Broth Ingredients
- 2 pounds (or more) of bones from a healthy source (your turkey)
- 2 chicken feet for extra gelatin (optional)
- 1 onion rough chopped
- 2 carrots rough chopped
- 2 stalks of celery rough chopped
- 2 tablespoons Apple Cider Vinegar
- Pepper and other spices as desired
You’ll also need a large stock pot to cook the broth in and a strainer to remove the pieces when it is done.
- Once you have removed as much meat as you can from your turkey (or chicken), put the carcass in a big pot with a tight fitting lid. Fill the pot with water, covering the bones or leaving a 2-inch space before the lid.
- Add 2 Tablespoons of Apple Cider vinegar and let this sit for 30-60 minutes so the acid can leach the minerals from the bones. You can add the chopped onion, carrots, celery, pepper, and any spices you desire (I omit salt and add a little when I am actually making soup).
- Cover with tight fitting lid and bring the pot to a boil. Turn down to low simmer setting. During the first few hours of simmering, you’ll need to remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Check every so often to remove any surface scum.
- Simmer for 12-24 hours (more is better). I simmer mine on the stove for as long as possible then, when I go to sleep or leave the house, I put it in a 250 degree oven for the remainder of time. If using the crockpot, continue pressing the setting with the longest time.
- When you have finished cooking it, remove from heat and let cool slightly. Remove large bones then strain it to remove the rest of the bones and vegetables. When cooled, store in a gallon size glass jar in the refrigerator for up to 5 days, or freeze for later use.
The Wellness Mama says:
Especially in the fall and winter, we try to drink at least 1 cup per person per day as a health boost. My favorite way is to heat 8-16 ounces with a little salt and sometimes whisk in an egg until cooked (makes a soup like egg-drop soup).