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Congrats, home cook! You’ve fought your way through the daunting piles of dishes, slept off the majority of your food coma, and hopefully snagged a few choice Black Friday deals. All that remains of your Thanksgiving feast is… oh right, an entire fridge stuffed to bursting with leftovers.
Aside from being a flavorful addition to your favorite recipes, incorporating bone broth into your diet has been linked to a wide array of health benefits. Amino acids found in slow-simmered bone broths have been shown to improve digestion, protect joints, promote healthy skin and hair, support weight loss, and reduce inflammation. In short – the secret ingredient to staying sane through the holiday season.
The even-better news for those of you who would rather stay far, far away from finicky kitchen exploits? Crafting your own bone broth is highly hands-off. Just combine your ingredients, set to a slow simmer, and leave it be for 8-10 hours. If you find yourself without a bird to boil, there are certainly store-bought options that can offer the same nourishing benefits without the hassle – just be sure you’re paying close attention to the label to avoid overly-processed varieties.
Our take on Turkey Bone Broth is made with some of our favorite aromatics, but feel free to add, subtract, or adjust to your personal flavor preferences. Here’s how to make this nutrient-rich liquid gold in the comfort of your own kitchen:
1 turkey carcass from a cooked bird (feel free to keep some meat and skin attached to the bones) and turkey giblets
1 large onion, chopped coarsely
3 large carrots, quartered
5 cloves garlic, sliced in half
1 small bunch parsley
4-5 sprigs of fresh rosemary or thyme
1 peel from an orange or lemon
2 bay leaves
~ 7 quarts filtered water
Salt and Pepper to taste
Place the turkey carcass and giblets in a large stockpot. Add in the onion, carrots, garlic, fresh herbs, citrus peel, and bay leaves, and cover with cold water.
Bring to a boil and reduce the heat to medium-low. Simmer for 8-10 hours.
Discard the solids and strain the broth through a fine-mesh strainer into a large container. Ladle the broth into jars and keep refrigerated or frozen until use.