Pastured turkeys are a treat for the table, no doubt about it. Raised the right way, they’re flavorful, nutrient-rich, and a wonderful choice for your family meals. But let’s face it—they’re an investment. That’s why I like to make sure every bit of that turkey counts, even after the holiday feast is over. One of the best ways to stretch the value of a pastured turkey is by making homemade turkey bone broth.
Have you seen the price of pastured bone broth at the grocery store? It’s enough to make you clutch your wallet. By making your own at home, you not only save money but also get a deeply nourishing broth that puts the store-bought versions to shame. Plus, it’s versatile—you can use it for soups, rice, gravies, or even as a pet food topper. Here’s how to turn those leftover turkey bones into liquid gold.
There’s just a few tools needed:
My favorite Broth Making Bible called Nourishing Broth by Sally Fallon Morell
Recipe #1: Basic Turkey Bone Broth (Pet-Friendly and Versatile)
This recipe keeps it simple, making it perfect for pets or as a neutral base for cooking. Before we sit down to eat our Thanksgiving meal I fill a big pot of water, so it’s heating while we eat. This also works wonderful in the slow cooker or instant pot. At clean up time all the bones and skin go into the pot. Remember to always use roasted (cooked) bones for broth otherwise some weird flavor profiles emerge.
Ingredients:
Leftover turkey roasted bones (include cartilage and skin for extra gelatin)
2 tbsp apple cider vinegar
Water to cover
Directions:
Stovetop:
Place bones in a large stockpot and add enough water to cover.
Add apple cider vinegar and let it sit for 20-30 minutes (this helps extract nutrients from the bones).
Bring to a gentle boil, then reduce heat to the lowest simmer. Skim off any foam.
Simmer for 6 hours, checking occasionally to add water if needed.
Strain through a fine mesh sieve and cool. Store in the fridge or freeze in portions.
Slow Cooker:
Add bones, water, and apple cider vinegar to your slow cooker.
Let it sit for 20-30 minutes before turning the cooker to low.
Cook for 24-48 hours, skimming foam and adding water as needed.
Strain and store.
Instant Pot (Pressure Cooker):
Add bones, water, and apple cider vinegar to the pot.
Close the the lid and set to high pressure for 90 minutes.
Let pressure release naturally. Strain and store.
Uses: Pour it over your pet’s food, cook grains like rice or quinoa, or use it as the base for gravies and sauces.
Recipe #2: Flavorful Turkey Bone Broth for Soups
This version is packed with aromatics, perfect as a base for hearty soups or sipping on its own.
Ingredients:
Leftover roasted turkey bones
2 tbsp apple cider vinegar
1 large onion, quartered
2-3 carrots, roughly chopped
2-3 celery stalks, roughly chopped
2-3 garlic cloves (optional)
2 bay leaves (if you have them)
1 tsp whole peppercorns (if you have them)
Water to cover
Directions:
Stovetop:
Combine bones, vegetables, vinegar, and spices in a large stockpot.
Don’t add vegetables like green bell peppers or tomatoes that tend to go bitter after long boils.
Bring to a boil, reduce to a simmer, and cook for 3-6 hours. Add water as needed.
Strain through a fine mesh sieve and cool. Store in the fridge or freeze.
Slow Cooker:
Add all ingredients to the slow cooker. Cover with water.
Cook on low for 24-48 hours. Check occasionally to skim foam and add water if needed.
Strain and store.
Instant Pot (Pressure Cooker):
Add all ingredients to the pot. Cover with water.
Close the lid, set to high pressure for 90 minutes, and let pressure release naturally.
Strain and store.
Uses: This broth is perfect for soups, stews, risottos, or simply sipping for a nourishing boost.
Broth-Making Tips
Don’t waste scraps: Save your onion peels, carrot ends, and celery leaves in the freezer. They’re perfect additions to broth-making day.
Gelatin is gold: A good bone broth will set like Jell-O when chilled—that’s how you know it’s packed with nutrients.
Looking for super gelatinous broth and willing to have the process take an extra 30 minutes?Letting the bones and apple cider vinegar sit in the water before applying heat is a simple yet effective step to maximize the nutrient extraction from the bones. Here’s why:
How It Works
Apple cider vinegar is slightly acidic, and this acidity helps break down the bones and connective tissues. When you let the bones sit with the vinegar in the water for 20-30 minutes before heating, it allows this process to begin, helping to draw out minerals like calcium, magnesium, and phosphorus, along with collagen and other nutrients.
Why It's Beneficial
Improved Nutrition: Pre-soaking helps extract more nutrients from the bones, making the broth richer in minerals and gelatin.
Enhanced Gelatin Formation: This step supports better collagen breakdown, leading to a broth that gels beautifully when cooled—a sign of a high-quality bone broth.
Better Flavor and Texture: The pre-soaking process can contribute to a more robust and well-rounded flavor as the bones begin to soften and release their goodness.
While it’s not strictly necessary if you're in a hurry, it’s a helpful step for getting the most out of your broth-making process, especially when working with premium pastured turkey bones. Think of it as a small effort that yields big rewards!
4o
With these recipes, you’ll be getting every last bit of value out of your pastured turkey while creating something that tastes amazing and nourishes your body. Give it a try and see how satisfying it is to turn leftovers into something extraordinary!
