HOW TO: Turkey Bone Broth
Thanksgiving is a beautiful time where we remember, gather, celebrate, and eat! Turkey is a traditional favorite, and if you’re the one privileged to roast the big bird, Brenda recommends that you also make Turkey Bone Broth. You can use Turkey Bone Broth for these recipes:
HOW TO: Turkey Bone Broth
Make Turkey Broth or Stock with the leftover carcass
*Turkey has been carved, leaving the stripped bones.
Prepare a large stockpot or 8-qt pot by adding ~2-qt’s water
Remove turkey skin and discard immediately
All those bones and anything clinging to them go into the pot
Sprinkle in some rosemary and thyme, add a clove or two of fresh garlic
Cover and set to low and let it be for the next 12-24 hours
Drain & strain
set up a mesh strainer over a 4-qt pot & pour the broth through the strainer
for refrigeration, transfer to quart jars
Refrigerate for up to 1 week or use immediately
Prefer stock over broth? Throw some veggies or veggie scraps in the pot before cooking.
Thanksgiving Dinner Bonus Tip
Keep the carved turkey hot in a slow cooker
This is the best Thanksgiving trick Brenda ever learned since it keeps the turkey hot without drying it out.
The turkey just finished roasting = internal temp 165F
Insert instant-read thermometer in the thickest part of the breast or the innermost part of the thigh to test
Remove turkey from oven and let rest, 10-30 minutes
While waiting, prep a slow cooker, set to “warm” or “low” with about 1/2 cup broth or water added to the pot
Drain & strain cooking broth from the cooked turkey (use for gravy)
set up a mesh strainer over a 4-qt pot & pour the broth through the strainer
Carve turkey, placing beautiful slices directly in the warmed slow cooker
The turkey will stay hot, without drying out, and can be transferred to a platter for Thanksgiving dinner
