cooking

What To Do With Those Turkey Bones

Make amazing turkey broth and then a nice pot of soup.  I have been doing that for the last year or more with my turkeys and the chickens and its amazingly delicious!

First, I pull out my big pasta pot with the pasta insert.  If you don’t have one of those, just pull out your biggest pot.  Toss in all the bones and a little bit of the skin.  Not much skin, because it just makes the broth too greasy.

Fill your pot with cold water. It doesn’t matter if the carcass is not completely covered.  You can break it up if it will fit better in your pot.

Now for the fun part.

Look at all the meat on that carcass yet!
Look at all the meat on that carcass yet!

Toss in some onions and garlic.  You can peel them, but you don’t really have too.  This is not for looks, this is completely function, so I just take off the excess skins and trim off the top and bottoms and throw it into the pot.

I throw in some carrots and some celery.  Both of which I just wash and throw into the pot.   I trim off the top and bottom of the celery and throw them in. I used the rest in the stuffing.  I trimmed off the carrots a little and again just threw them in.

Lots of yummy goodness going into this pot!
Lots of yummy goodness going into this pot!

Now I add some salt and pepper and while I am in the spices, look and see what I have that would be good in broth.  Today, I added some sage, coriander and parsley.  No, I don’t measure, I just threw some in.  You can always add more flavors when you are cooking with your broth later.

The one on the right is my pasta pot.  Best Christmas present ever!
The one on the right is my pasta pot. Best Christmas present ever!

Top that off with a splash of vinegar, which pulls the minerals from the bones and bring it to a boil.  After it boils I turn down the heat and let it simmer overnight, just leave it at the point where it bubbles a bit.  When I get back to it the next day, I strain it all out, and pour it into containers to put into the freezer.   I will pull the rest of the meat off the bones and put that into a pot of soup, or into the freezer for another time.

I can start over tomorrow with the same bones, for another batch of broth.  You can use the bones over and over until they basically crumble apart.  You will know when you can’t anymore when you can slightly press on the bones and they crumble in your hand.

Sorry, there are no pictures of the finished broth- I will update this with pictures after I make another batch.  I was getting ready for Thanksgiving dinner at my house and didn’t take pictures today.  This batch is in the freezer already.

Now you can use your broth for all sorts of things.

  • make rice with it
  • cook your chicken with it
  • make Paella or Gumbo
  • of course make soups and stews with it

Delicious!

Blessings and Happy Thanksgiving!

Vicki

 

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