Nov 26
2014

Turkey Bone Broth — Don’t throw away those bones after dinner tomorrow!

in Chicken/Poultry, Slow Cooker, Soup & Stew, Thanksgiving

Turkey Bone Broth

Tomorrow, after you’ve eaten your Thanksgiving feast, the leftovers have been put away, and you’re cleaning everything up, DO NOT throw away those turkey bones!! If you do, you will be missing out on a turkey that can keep on giving. Instead, pull out your slow cooker, and throw the turkey carcass into it, along with some vegetables and water, and let it all simmer for a day, until you’ve got a rich golden broth.

Making turkey bone broth in a slow cooker

Then strain that broth through several layers of cheesecloth, or a fine mesh sieve, and pour the broth into jars. You can either freeze the broth, or use it up right away in a turkey soup using your leftover turkey meat, or any other place you would normally use chicken broth! Not only will you be getting a lot more use out of the money you spent on that turkey, but the broth is insanely delicious and extra good for you!  I hope you all have a wonderful Thanksgiving day!

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Turkey Bone Broth

3 to 4 pounds turkey bones, including the neck
2 medium carrots, cut into 3-inch lengths
1 medium yellow onion, quartered
2 stalks celery, cut in half crosswise
2 inches fresh ginger, peeled and cut into 1/2-inch coins
2 tablespoons organic apple cider vinegar
1 1/2 teaspoons fine grain sea salt

Directions:
1. Put all of the ingredients into a 6-quart slow cooker. Add enough filtered water to cover all of the ingredients.

2. Cook the broth on low for 18 to 24 hours.

3. Strain the broth through several layers of cheesecloth, or a fine mesh sieve, and pour the broth into jars. Use the broth right away or store it to cook with later. It will keep for 3 to 4 days in the refrigerator, or up to one year in the freezer.

*Recipe Notes: The amount of broth that this recipe makes is dependent on the amount of bones and water used. The bones can be reused to make additional batches of broth until the bones go soft.

{ 9 comments… read them below or add one }



naleśniki November 27, 2014 at 3:54 pm

Absolutely gorgeous and recipe looks delish!

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Fuji Mama (Rachael) November 28, 2014 at 12:52 pm

Thank you so much!

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Allen November 29, 2014 at 7:26 am

My slow cooker shuts off after 14 hours. Is that enough time, or do I have to time it to restart it?

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Fuji Mama (Rachael) November 30, 2014 at 7:52 am

The broth definitely benefits from a longer simmer, but you will still have something delicious at 14 hours!

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Bill January 31, 2015 at 3:52 pm

i do this with ALL bones I collect thru the year. Steak, chicken, all of it. Throw them in a gallon ziplock in the freezer and when it’s full take them out and cook them down. I prefer roasting my bones for about an hour in the oven at 350 degrees before putting them in the crockpot. It deepens the flavor.

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Don February 3, 2015 at 10:22 pm

With you on roasting the bones – for even more flavor, roast the veggies too, before you put them in the water!

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amy February 19, 2015 at 9:07 pm

My mum taught me one more important step that takes this to a new level – After stripping the meat from the carcass, toss the bones back in a HOT HOT oven til roasted Golden brn or dk golden brown. THEN proceed to make your stock!

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Lei May 12, 2017 at 1:34 pm

I’m curious on what’s better, turkey or beef? I’m more into beef but maybe I’ll try this one. I’ve been drinking Au Bon Broth and it’s actually made with chicken, turkey and beef. It was surprisingly delicious.

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Soleil July 21, 2017 at 3:28 pm

Thank you for sharing, I hope I can make one like this too. I’m just a failure when it comes to cooking. Which is why I tried Au Bon Broth and it was surprisingly tasty and delicious.

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