DIY: Health Supportive Turkey Bone Broth

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This Thanksgiving, don’t throw away the turkey bones! Instead, use them to make a deeply nourishing, healing, tummy-warming bone broth. Unlike other broths made from pork or chicken, turkey broth is immensely flavorful yet light and versatile. Don’t forget the cider vinegar when cooking, as the acidity helps draw out nutrients, trace minerals, and healing components from the bones.

The nutritional benefits of bone broth are tremendous! Marinate on these 3 reasons to enjoy bone broth while it cooks away

1. Healthy Gut: Bone broth is packed with gelatin and healing amino acids. These can protect and soothe the lining of the small intestines and can aid in managing IBS, crohn’s, ulcerative colitis and leaky gut.

2. Bone Health: The boiled down cartilage in the broth is rich in calcium, magnesium, glucosamine, and other minerals that not only help reduce joint pain and inflammation but also plays an important role in healthy bone formation.

3. Gorgeous Skin: Bone broth is rich in glycine which makes collagen, the building block of healthy and supple skin. Drink broth to reduce wrinkles? Why not!

 

Note: PLEASE consult with  your doctor before making any changes to your diet or medications. The material on this site is provided for educational purposes only, and is not to be used for medical advice, diagnosis or treatment.

DIY Health Supportive Turkey Bone Broth
NULL DIY Health Supportive Turkey Bone Broth

DIY: Health Supportive Turkey Bone Broth

  • Prep Time: 5 mins
  • Cook Time: 5-20 hours
  • Servings:

Ingredients

Turkey bones and body cavity (some bits of meat left on the bone is fine)

1 onion (chopped)

1-2 carrots (chopped)

1 tablespoon apple cider vinegar (or other vinegar)

1 tablespoon ginger (sliced)

2 cloves garlic (sliced)

Instructions

  1. Place all bones in a large stockpot or crock-pot and add enough water to submerge the bones.
  2. Add onion, carrots, vinegar, ginger, and garlic to pot.
  3. Bring to a boil and remove foam that rises to the top with a spoon.
  4. Reduce heat to lowest setting, cover and simmer for 5-20 hours. The longer it’s cooked, the more rich and flavorful it will be. I generally simmer for 8-10 hours.
  5. When done, remove the bones and and strain the stock into a large bowl/pot to cool.
  6. When cooled, divide into small jars or containers and store in the freezer or refrigerator.

The broth can be kept in the fridge for up to 5 days or frozen for up to 6 months. It’s great to have on hand for use as a soup base (I use it as the base for my easy buckwheat ramen noodles).

Place all bones in a large stockpot or crock-pot and add enough water to submerge the bones. Add onion, carrots, vinegar, ginger, and garlic to pot. Bring to a boil and remove foam that rises to the top with a spoon. Reduce heat to lowest setting, cover and simmer for 5-20 hours. The longer it’s cooked, the more rich and flavorful it will be. I generally simmer for 8-10 hours. When done, remove the bones and and strain the stock into a large bowl/pot to cool. When cooled, divide into small jars or containers and store in the freezer or refrigerator. The broth can be kept in the fridge for up to 5 days or frozen for up to 6 months. It’s great to have on hand for use as a soup base (I use it as the base for my easy buckwheat ramen noodles).

Nutrition Information

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