Turkey Bone Broth Food

TURKEY BONE BROTH

Steps:

• Place the turkey carcass and giblets in a large stockpot. Add the onion, garlic, parsley, orange peel, and bay leaves, and cover with cold water.
• Bring to a boil and reduce the heat to medium-low. Simmer for 8-10 hours (can use slow cooker for the long simmer on low).
• Discard the solids and strain the broth through a fine-mesh strainer into a large container. Ladle the broth into mason jars. Once it's cool, you'll be able to remove the fat on the surface easily with a spoon. Enjoy and refrigerate or freeze the leftovers for later.
• (I use recipe to derive broth then add vegetables and/or meat to make a wholesome soup/stew).

TURKEY BROTH

Steps:

• Insert kitchen shears into the carcass and make a few cuts to get you started. Then, use your hands to carefully pull the carcass into 4 or 5 pieces.
• Combine the carcass, onions, carrots, celery, parsley, garlic, peppercorns and bay leaves in a stockpot. Cover with cold water (about 7 quarts).
• Bring to a boil, then reduce the heat to medium low. Simmer about 2 hours, occasionally skimming any foam or fat from the surface with a large spoon or ladle.
• Pour through a large mesh strainer into a pot; discard the solids. Cool slightly, then refrigerate in covered containers for up to 3 days or freeze for up to 2 months.

TURKEY BONE BROTH

Steps:

• Preheat the oven to 375°F.
• Remove the breasts, thighs, and wings from the turkey carcass. Spread the turkey parts out in an even layer on a large baking sheet, along with the neck and any innards that came with the turkey. Dust everything with sea salt and place in the preheated oven. Roast until golden brown, about 40 minutes.
• Transfer everything from the baking sheet to a large stockpot or slow cooker. Cover with the water and bring to a boil over medium-high heat, then reduce the heat to medium. Skim off the fat and scum that rises to the top and discard; this process takes about 1 hour. Add vinegar, peppercorns, thyme, and rosemary.
• Continue to simmer for 8 hours, adding water as necessary just to keep the bones covered. Add vegetables in the last 5 hours of cooking.
• Gently strain or ladle the liquid through a fine-mesh strainer into a container. Fill your sink with ice water. Place the container of broth in the ice bath to cool for 1 hour. Use the broth right away, or cover and refrigerate for up to 1 week, or freeze for up to 1 year.

TURKEY BONE STOCK

Steps:

• Using a sharp knife, cut the carcass into smaller pieces. In a large pot, add the carcass, vegetables, bay leaves, thyme, and peppercorns. Season with salt. Cover with water. Place the pot over medium heat and bring to a boil. Reduce the heat to simmer and cook for 2 hours. Skim off any scum that rises to the surface. Remove from the heat and strain.