Sunday, November 30, 2014

Turkey Bone Broth

Since I've been buying pasture-raised turkeys from local small family farms, I always make turkey bone broth, because I am determined to use the entire turkey and not waste any of it.

Roast the cut up carcass, onions, carrots and celery first

Turkey Bone Broth is made with the turkey carcass which contains a small amount of meat adhering to the bones. As with any stock, the bones are roasted first to improve the flavor of the bone broth. Bone broths are simmered for a very long period of time. This long cooking time helps to remove as many minerals and nutrients as possible from the bones.

After 24 hours in the slow cooker

What are the benefits of Turkey Bone Broth?
Bone broths are extraordinarily rich in nutrients – particularly minerals and amino acids. Bone broths are a good source of amino acids – particularly arginine, glycine and proline. Glycine supports the bodies detoxification process and is used in the synthesis of hemoglobin, bile salts and other naturally-occurring chemicals within the body. Glycine also supports digestion and the secretion of gastric acids. Proline, especially when paired with vitamin C, supports good skin health. Bone broths are also rich in gelatin which improves collagen status, thus supporting skin health. (source: Nourished Kitchen)

After 36 hours in the slow cooker

After 48 hours in the slow cooker, ready to chill to make removing the fat layer easier

1 turkey carcass 
4 quarts water (and more as needed)
2 tbs. apple cider vinegar (do not skip this - it helps to extract minerals from the bones)
2 stalks celery
2 carrots
1 onion, quartered
2 tsp. garlic powder
2 bay leaves
Salt and pepper to taste

Preheat oven to 300. Roast the carcass in a large roasting pan at least one hour (I put mine in the oven right from the freezer). Remove from the oven.

Place carcass, water, vinegar, celery, carrots, onion, bay leaves, garlic, salt, and pepper in a large slow cooker. Cover and cook on low up to 48 hours adding more water as necessary to cover the carcass, however, there will be some reduction as it cooks down.

Remove carcass from broth and strain broth through a mesh colander, removing solids (the carcass will be falling apart).

Allow broth to cool in the refrigerator until the fat rises to the top.

Remove fat which has solidified and discard. 

Freeze or pressure can turkey bone broth.

Pressure canning:  Fill pint or quart canning jars leaving a 1-inch head-space. Process pints 20 minutes and quarts 25 minutes at 11 lbs. pressure.

Uses: anytime a recipe calls for turkey stock, use the turkey bone broth. Use it as a turkey base in soups, gravies, stews, sauces, and reductions. It can also be used to saute or roast vegetables, steam rice or add to mashed potatoes instead of water for great flavor.

Cook's note - the bone broth will be gelatinous and look much like turkey jello, which is completely normal. It will thin out and become liquid again once heated.


© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.