Turkey Bone Broth

 

 

Erin Skinner, registered Dietitian Nutritionist and board-certified Integrative and Functional Nutrition Care Provider says this about this recipe:

“One of the best things about bone broth is that there are infinite ways to customize the flavors. Although I use chicken most often, I will occasionally get some turkey and use those bones for broth. (Hello, post-Thanksgiving–don’t throw those bones away!) Aside from a whole turkey, you can also keep your eyes out for turkey legs or thighs as a nice way to mix it up.
Another way I vary the flavors is with the vegetables, herbs, and spices. This recipe combines the benefits of bone broth with the anti-inflammatory properties of curcumin (found in turmeric) and garlic. Turmeric, garlic, and the amino acids from collagen (from the bones) all have solids evidence showing their anti-inflammatory properties. Your body–and your taste buds–will say thanks you!”

 

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Turkey Bone Broth


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  • Author: Jill Baker
  • Yield: 2 Quarts 1x

Description

 

 

To understand the differences between stock and broth, go here.

 

 


Ingredients

Units Scale

1 Turkey Carcass, 12-16lb range

4 quarts Filtered Water, plus more as needed

1/4 c. Apple Cider Vinegar

1 Large Onion, cut into quarters

6 Cloves Garlic, smashed with the side of a knife

2 tsp. Turmeric Powder

1 Bay Leaf

2 tsp. Fine Sea Salt


Instructions

  1. Put the turkey carcass in a 6-quart slow cooker.
  2. Pour in the water and vinegar, making sure the bones are covered by about an inch of water. (You may have to break down the carcass slightly to fit into the slow cooker.)
  3. Let sit without turning on the heat for 30 minutes. (Prep veggies during this time.)
  4. Add onion, garlic, spices, and salt to the slow cooker.
  5. Cover and cook on low for 12-24 hours, checking the water level every 3 hours or so and adding more water as needed to keep the boned covered.
  6. Remove all the large solids with tongs or a slotted spoon.
  7. Using a fine-mesh strainer, strain the both into two 1-quart mason jars and discard the solids.

Notes

The broth will keep for up to a week in the fridge or up to 3 months in the freezer.

Pro-Tip: Pour the broth into an ice cube tray or silicone mold to freeze and store–add a couple cubes to your morning smoothie or just heat them up when you need a cup.

Information and recipe excerpted from It Takes Guts by Ashleigh Vanhoute and can be purchased here.

Cranberry Turkey Breast (Slow-Cooker)

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Cranberry Turkey Breast (Slow-Cooker)


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  • Author: Jill Baker
  • Yield: 8-10 servings 1x

Description

What a great one dish meal that will satisfy any hungry family! Best part, set it and forget it!

It’s literally a one pot Thanksgiving!


Ingredients

Units Scale

1 (16 oz.) Can Whole Cranberry Sauce, can utilize homemade sauce as well
1 (1 oz.) Package Dry Onion Soup Mix, can utilize homemade mix as well
1/4 c. Orange Juice
1/4 c. Water
1 (3 lb.) Turkey Breast, boneless is preferred


Instructions

To Prepare Sauce:
1. In a medium bowl mix together the cranberry sauce, onion soup mix, orange juice, and water until combined.
2. Set aside.

Crockpot/Slow-cooker:
1. If you use liners, place it inside your crock pot/slow-cooker OR spray crock/slow-cooker with non-stick spray. (This can be omitted for those not worried about anything sticking, but it is recommended due to sugar content of orange juice and cranberry sauce will caramelize a bit.)
2. Place turkey breast in crock/slow-cooker and pour sauce mixture overtop.
3. Cover crock/slow-cooker and cook on low for 6-8 hours.

Notes

This one pot dish will go great with biscuits, green beans with bacon, or just on it’s own!

Source of recipe is unknown at this time. Was submitted by fellow Tribe member.

Turkey Brine Recipe

Turkey. How did it get to be a Thanksgiving thing, anyway?

Turns out my family isn’t over-fond of roast turkey. The stuffing in the turkey is great, but the turkey not so much.  To solve the problem, I’ve started cutting the turkey in pieces, brining and smoking it, and making stock of the bones.  Everyone’s happy and the whole turkey gets used and appreciated.

Brining a turkey (or chicken, for that matter) is really easy.  I’ll share my two favorite recipes. One is for a quick brine, the other is useful when I’m doing a quantity of meat at a time.  The wet brine is better for the less fatty poultry, but a little more time consuming compared to the dry brine.  Either way makes my family happy, though, and that’s what counts.

Enjoy!

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Turkey Brine Recipe (wet brine)


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  • Author: Jill Baker from Reader's Digest Back To Basics

Description

This is our all-time favorite recipe and is great for doing whole birds or a lot of parts. I make a double or triple recipe to do a lot of birds at once, then freeze them for smoking when we’re ready to eat them. Smoke is optional. They are great roasted or grilled, too.


Ingredients

Units Scale

3 gallons Water

3 lbs. Salt

3 1/2 c. Brown Sugar (about 1 1/2 lbs.)

2 Tbsp. Dill Weed

1 Tbsp. Onion Powder (or 1 quartered onion, peel and all)

1 Tbsp. Sage

6 Cloves

Ginger, nutmeg, paprika to taste (optional)


Instructions

Crush the clove and mix the salt, sugar, and spices in a pot with one gallon of water.

Boil mixture until the salt and sugar are completely dissolved.

Let mixture cool.  This can be hastened by adding the remaining two gallons of cold water.

With all the water added to the brine, add the meat. Submerge the bird(s) in the mixture and let it cure at 38-45 degrees.  The rule of thumb is one day for every two pounds.  Pieces generally need only 12 to 24 hours, whole birds will need one to two days depending on their size.

Rinse and allow meat to sit for a couple hours at a minimum, overnight if possible.

Freeze, or cook as desired.

 

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Turkey Brine Recipe (dry brine)


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  • Author: Jill Baker

Ingredients

Units Scale

1 c. Salt

1 c. Sugar

1 tsp. Garlic Powder (or granulated)

1 tsp. Smoked Paprika

1/2 tsp. Rubbed Sage

Pinch each of Thyme, Rosemary, Marjoram, and/or Savory

Turkey or Chicken Pieces


Instructions

  1. Shake salt, sugar, and spices together in a ziplok bag.
  2. Rub mixture onto meat pieces so the meat is evenly covered.
  3. Place the meat in a bowl or bag such that as it makes it’s brine the liquid is kept around it.
  4. Allow to sit for at least a half hour, up to several hours.
  5. Rinse meat and allow to sit while the oven or grill heats.
  6. Cook meat until done. Enjoy!

Notes

Brine can be adjusted to your taste. The key part is the salt to sugar ratio of 1:1.

Leftover brine that hasn’t touched the meat can be saved for another day.

Chicken Pizza Crust (Carnivore/Paleo)

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Chicken Pizza Crust (Carnivore/Paleo)


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  • Author: Jill Baker

Description

This pizza crust is a favorite in the Baker family household. It counts as carnivore and supports a paleo or keto diet. This takes homemade pizza to a whole new level!


Ingredients

Units Scale

1.5 lb. Ground Chicken or Turkey

2 tsp. Sea Salt

1 tsp. Oregano

1 tsp. Thyme

1 tsp. Paprika

23 Cloves Fresh Garlic, diced

1 Dash Cayenne Pepper (optional)

12 Egg(s)


Instructions

  1. Preheat oven to 400º F
  2. Combine all ingredients in a bowl.  Mix together thoroughly.
  3. Line a pizza sheet with parchment paper (or a silicone liner).  Place the chicken mixture in the center of the pan.  Put a second sheet of parchment paper over to top.  Roll out to 1/8″ -1/4″ thick.  A thinner crust will cook quicker and be crispier.
  4. Remove top parchment paper.  Bake in 400º F oven for 15-25 minutes depending on the thickness.
  5. When the crust is nicely browned, remove from oven and let it cool for about 5 minutes.
  6. Top the crust with your favorite sauce and toppings and cheese.
  7. Bake again for about 15 minutes, until the cheese is melted and bubbly.
  8. Enjoy!

Notes

  1. You can be creative with your seasonings!  Try using basil and fennel, try using fresh rather than dried herbs, etc.
  2. You can add cheese to the crust for a yummy flavor twist: try 1/2 cup Mozzarella and 1/4 c. Parmesan.
  3. Beware of overloading the pizza with toppings.  Too  thick a topping layer can leave the crust a little soggy.
  4. Ground beef will work ok with this recipe, but not as well as chicken or turkey. Ground pork is too fatty and doesn’t work well.