FOOD

How to Make Homemade Bone Broth From Thanksgiving Turkey Leftovers

November 5th, 2019

Put your Thanksgiving leftovers to work! In this episode of Prep School, Megan Mitchell shows you how to simmer a rich, homemade bone broth using all your leftover ingredients like herbs, onions, garlic, and of course, the turkey bones. She also offers a few different methods—stove top, pressure cooker, and slow cooker—depending on how much time you have to spare.

Post-Thanksgiving Turkey Bone Broth

turkey bone broth

Yield: 4 to 6 quarts
Active time: 5 minutes
Total time: Depends on method

Ingredients

Leftover turkey carcass (bones, skin, and cartilage)
3 celery stalks, cut into 2-inch pieces
3 carrots, cut into 2-inch pieces
1 small yellow onion, root removed and cut into quarters
2 garlic cloves, whole
5 to 6 parsley sprigs
5 to 6 sage sprigs
5 to 6 thyme sprigs
10 Thrive Market Organic Whole Black Peppercorns
2 Thrive Market Organic Bay Leaves
1 star anise
1 tablespoon Thrive Market Himalayan Pink Salt
3 tablespoons Thrive Market Organic Apple Cider Vinegar
Cold water

Optional add-ins:
1 tablespoon Thrive Market Organic Turmeric Powder
10 Thrive Market Organic Coriander Seeds
1 teaspoon Thrive Market Organic Fennel Seeds
5 to 6 rosemary sprigs
5 to 6 whole cloves
4 to 5 green onions

Instructions

For the electric pressure cooker:
Place leftover carcass into the inner pot of an electric pressure cooker. Add all remaining ingredients, then cover with cold water by at least 1 inch. Secure lid and set the valve to sealing. Cook on high pressure for 2 hours; let steam release naturally. Remove lid and let cool slightly. Carefully remove larger ingredients with tongs; discard. Using a ladle, pour broth through a fine mesh strainer lined with cheesecloth, into a large bowl. Pour into jars and refrigerate up to 2 weeks, or freeze up to 1 year.

For the stove top:
Place leftover carcass into a large Dutch oven. Add all remaining ingredients, then cover with cold water by at least 1 inch. Bring to a simmer over medium heat, then reduce heat to low. Cover and cook for 6 to 8 hours, checking each hour and adding more water if too much evaporates. Carefully remove larger ingredients with tongs; discard. Using a ladle, pour broth through a fine mesh strainer lined with cheesecloth, into a large bowl. Pour into jars and refrigerate up to 2 weeks, or freeze up to 1 year.

For the slow cooker:
Place the leftover carcass into a slow cooker pot. Add all remaining ingredients, then cover with cold water by at least 1 inch. Secure lid and cook on low for 12 to 14 hours. Carefully remove larger ingredients with tongs; discard. Using a ladle, pour broth through a fine mesh strainer lined with cheesecloth, into a large bowl. Pour into jars and refrigerate up to 2 weeks, or freeze up to 1 year.

Recipes by Megan Mitchell

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Nicole GulottaNicole Gulotta is a writer, author, and tea enthusiast.

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