How to Make Homemade Bone Broth From Thanksgiving Turkey Leftovers

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

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