Turkey Bone Broth

Try not to use a barren carcass for the stock. The soup tastes best made with a carcass that has a good amount of meat clinging to it.

1. Bring turkey carcass, onion, carrot, celery, garlic, wine, bay leaf, and 4½ quarts water to boil in 12-quart stockpot over medium-high heat, skimming fat or foam that rises to surface. Reduce heat to low and simmer, uncovered, 2 hours, continuing to skim surface as necessary. Add parsley and thyme; continue to simmer until stock is rich and flavorful, about 2 hours longer, continuing to skim surface as necessary.

2. Strain stock through large-mesh strainer into large bowl or container; remove meat from strained solids, shred into bite-sized pieces, and set aside; discard solids in strainer. Cool stock slightly about 20 minutes; spoon fat from surface. Cool to room temperature, cover, refrigerate up to 2 days.


All organic and free range:

  • 1 turkey carcass from your 12-14 lb turkey, cut into 4 or 5 rough pieces to fit into pot
  • 1 large onion, peeled and halved
  • 1 large carrot, peeled and chopped coarse
  • 1 large celery rib, about 4 oz, chopped coarse
  • 3 medium garlic cloves, unpeeled and smashed
  • 2 c dry white wine
  • 1 bay leaf
  • 5 sprigs fresh parsley
  • 3 sprigs fresh thyme
Those who think they should have no time for healthy eating, will sooner or later have to find time for illness.
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