Rosemary Ginger Turkey Bone Broth
November 4th, 2021 / Recipes
I always hated the idea of throwing away a turkey carcass after Thanksgiving, and then I discovered that I could use it to make homemade bone broth! This simple recipe comes together with very little effort, and you can freeze individual portions to have whenever you need them. It’s great to add to other recipes, for soup, or just to sip from a mug on a cold evening when you aren’t that hungry for a big dinner.
I do recommend making bone broth with organic turkey, since pesticides can be stored in the bones, but even if you don’t have organic, I would still recommend making this recipe anyway. Don’t skip the vinegar—it helps the bones dissolve their minerals and collagen into the broth.
You can also make this in a slow cooker or a pressure cooker. Add all ingredients, cover with water, and follow the instructions on your appliance. Bone broth can simmer in a slow cooker for up to 12 hours on low.
- Bones, carcass of the Thanksgiving turkey (you can also do this with a whole chicken)
- 1 tablespoon apple cider vinegar
- 1 onion, peeled and quartered
- 4 garlic cloves
- 1 knob fresh ginger, sliced in half
- 3 sprigs rosemary
- Salt and pepper, to taste
- Put the turkey bones, onion, and garlic in a large stock pot. Sprinkle vinegar over the bones. Add water until the bones are just barely covered.
- Bring the water to a boil, and then reduce the heat and allow it to simmer for 4 hours, replenishing water as it simmers down so the bones are always covered.
- After 4 hours, turn off the heat and add the ginger and rosemary. Allow the mixture to steep for 30 minutes.
- Pour the broth into a large mixing bowl, using a strainer or cheesecloth to catch all the solids. Discard the solids.
- Allow the broth to cool, and then pour into glass mason jars or a large glass bowl and refrigerate until a layer of fat forms on top of the broth. Strain the fat off with a strainer or cheesecloth or scoop the fat layer off with a spoon. If you plan to keep the broth for a while, store in freezer containers in the freezer. If you plan to use it all within three days, refrigerate.
- Defrost, reheat, and add salt and pepper to taste. Serve warm, or add to your favorite soup recipe, to make it even more nutrient-dense and delicious.
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