Turkey Bone Broth
Use the discards of turkey and vegetables to make rich, delicious, and healthy Turkey Bone Broth. If you can simmer water, you can do this!
Servings: 8
Calories: 177kcal
Ingredients
- 1 Turkey carcass--all the bones all the bones, skin, etc.
- 1 cup Vegetable scraps onion and garlic paper, celery trimmings, carrot peels and tops, parsley stems, and tomato cores all make it into my broth
- Water enough to cover the scraps and carcass
Instructions
- Prepare your carcass by removing all the meat you can/want to get off of the bones and set aside.
- Place the bones, skin, and juices of the turkey into a stock pot or dutch oven.
- Add the vegetable scraps.
- Cover it all with cold water and bring to a simmer.
- Simmer (NOT boil) for 10-12 hours. Add water if necessary.
- Allow broth to cool on the counter top until cool enough to handle.
- Then remove large pieces to discard. Pour the remaining liquid through cheesecloth or a coffee filter into a large jar.
- Place in the fridge for up to 3 days or the freezer for up to 6 months.
Nutrition
Calories: 177kcal | Carbohydrates: 2g | Protein: 18g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 60mg | Sodium: 48mg | Potassium: 235mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
