Leftover Turkey Bone Broth
Leftover turkey bone broth is the perfect way to use up your turkey leftovers! Nutrient-dense, immune-boosting, and the best way to use every part of the turkey.
Servings: 10 cups
- 2 lbs turkey bones
- ½ teaspoon sea salt
- 1 tablespoon apple cider vinegar
- 1 celery rib chopped coarsely
- 1 carrot chopped coarsely
- ½ onion quartered
- 1 head garlic top sliced off
- scraps from turkey dinner prep carrot peels, celery leaves, etc.
- leftover herbs from turkey dinner prep
- 10 cups water (or fill to 2 inches below the top of the Instant Pot)
Combine - combine all ingredients including turkey carcass, veggies and veggie scraps, apple cider vinegar, water and sea salt into the stainless steel inner pot of an Instant Pot (6 quart).
Cook:Instant Pot- place the lid on the Instant Pot, set the valve to 'sealing', and select manual (high pressure) for 120 minutes (2 hours). Allow pressure to naturally release until the pin drops (roughly 60 minutes).Slow Cooker- simmer on low for 24 hoursStove Top- simmer on low heat for 24 hours; add water as needed to cover ingredients.
Strain - Pour through a colander, collecting the bone broth in a large bowl or a jar. Toss all solids in the compost.
How to use
- as a base for soups and stews
- as a cooking liquid for rice or quinoa
- wherever a recipe calls for chicken stock
- warm it up and sip
- Fridge - store in an airtight 2 quart jar or jar up to 5 days in the fridge.
- Freezer - freeze for up to 3 months.
- Portion out cooled turkey stock into freezer bags or mason jars.
- JARS - Leave ¼ of the jar for expansion and the lid ajar until frozen solid. BAGS- squeeze out as much air as possible and freeze flat.
Serving: 1cup | Calories: 5kcal | Carbohydrates: 1g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 136mg | Potassium: 37mg | Fiber: 0g | Sugar: 0g | Vitamin A: 1035IU | Vitamin C: 0.9mg | Calcium: 12mg | Iron: 0mg