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!”

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Turkey Bone Broth


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • 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.