CategoryDifficultyIntermediate

This recipe is sure to stretch the Christmas celebration with the cinnamon aroma. We will make use of the cartilage-rich leftover turkey bones to make the most nutrient-dense bone broth possible. It is high in gelatin and can be used as a base for many other dishes.

To reduce the strong flavor, add water and your desired ingredients to make flavorful stews. If using a slow cooker, double cooking times. If you are otherwise in a hurry and want to use a pressure cooker, cut cooking time in half.

Yields12 Servings
Prep Time5 minsCook Time1 day

Turkey Bone Broth

Ingredients
4 lbs Leftover turkey bones
1 Onion
2 Garlic cloves
2 tbsp Apple cider vinegar
1 stick Cinnamon
1 tbsp Sea salt
1 tbsp Black peppercorns
Enough water to cover all the ingredients

Preparation
1

Place the bones in a stockpot. Add all the ingredients, and pour in the water. Make sure the water covers all the bones. Do not skip the vinegar because it is what releases the nutrients from the bones into the broth.

Cooking
2

Bring the water to boil over high heat. Wait 3 minutes after reaching the boiling point.

3

Reduce heat to low, and cover the stockpot. Simmer for 12 to 24 hours.

4

Check the pot every few hours to ensure that it is still simmering. Skim any solids that rise to the top, and add water if needed to keep the bones covered.

5

When bones are soft, turn off the heat and carefully pour through a colander into a large bowl, removing all the solids. Cool the broth and seal it in an airtight container. Refrigerate for up to 2 weeks or freeze for longer-term storage.

Nutrition Facts

Serving Size 1 Cup

Servings 12


Amount Per Serving
Calories 36
% Daily Value *
Total Fat 1g2%
Trans Fat 0g
Sodium 158mg7%
Potassium 98mg3%
Total Carbohydrate 0g
Sugars 0g
Protein 12g24%

Vitamin A 4%
Calcium 3%
Iron 3%
Phosphorus 2%
Magnesium 2%
Zinc 1%
Selenium 2%
Copper 1%
Manganese 1%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Ingredients
 4 lbs Leftover turkey bones
 1 Onion
 2 Garlic cloves
 2 tbsp Apple cider vinegar
 1 stick Cinnamon
 1 tbsp Sea salt
 1 tbsp Black peppercorns
 Enough water to cover all the ingredients

Directions

Preparation
1

Place the bones in a stockpot. Add all the ingredients, and pour in the water. Make sure the water covers all the bones. Do not skip the vinegar because it is what releases the nutrients from the bones into the broth.

Cooking
2

Bring the water to boil over high heat. Wait 3 minutes after reaching the boiling point.

3

Reduce heat to low, and cover the stockpot. Simmer for 12 to 24 hours.

4

Check the pot every few hours to ensure that it is still simmering. Skim any solids that rise to the top, and add water if needed to keep the bones covered.

5

When bones are soft, turn off the heat and carefully pour through a colander into a large bowl, removing all the solids. Cool the broth and seal it in an airtight container. Refrigerate for up to 2 weeks or freeze for longer-term storage.

Turkey Bone Broth