Homemade Turkey Bone Broth

A while back, I bought some turkey backs at Sprouts. I don't know what I thinking but they were cheap and I had some strange idea that there would be more meat on the bones than there actually was. I defrosted them the other day and realized what they were: turkey backs. Like, a bit of spine and ribs from a turkey. Hardly any meat.

So sad.

But I realized they would be perfect for making broth, so I searched Pinterest for "turkey broth" recipes and learned that the terms "broth" and "stock" can be used interchangeably, (although stock is usually cooked for longer periods of time), and that bone broth is made with bones and regular broth is made with meat. I followed The Yummy Place's recipe and made a few changes of my own. I especially liked this recipe because the broth is made in a slow cooker - I just didn't feel comfortable leaving a flame on all night, even on the lowest setting. I also included a picture below with how I set up my crockpot so it didn't ruin my beautiful Corian countertops.

This post contains affiliate links. These simply help support my blog - all opinions are 100% mine! Find out more here.

Attachment-2.jpeg

Homemade Turkey Bone Broth

Ingredients

  • turkey bones of any kind, 1-2 pounds
  • 2 large carrots
  • a handful of green beans
  • 1 onion, with skin
  • 1 head of garlic, with skin
  • 1 1/2 teaspoons of peppercorns
  • 1 tablespoon of apple cider vinegar per each pound of bones. (I didn't have this on hand - the vinegar helps leach out the nutrients; so next time, I'll be adding this, along with fresh herbs from my herb garden. Because next time I'll have an herb garden. *fingers crossed*)

Directions

Cut carrots into two inch pieces. Cut onion into eight pieces. Cut the head of garlic in half: not from top to bottom, but through the middle, so that all the cloves are also cut in half. 

Place bones in first, pile in the rest of the ingredients, then fill with water. Turn your slow cooker on low and leave for 12 hours or more! Then strain out the big chunks with a slotted spoon and pour the remaining liquid through a fine strainer to catch all the bits and bones. Cool in the refrigerator and then freeze in 2 cup containers or bags. You can also freeze in ice cube containers, just be sure to measure out the amount of ounces used and label later. 

I started my slow cooker around 8pm, and within a few hours, it smelled like thanksgiving dinner... or as my husband said, "how a house in the country should smell." I woke up to a beautiful batch of turkey broth - I made just under six cups - and can't wait to make soup sometime very soon!

~xo, Maegan

 Everything in the pot, ready to go!

Everything in the pot, ready to go!

 Approximately 14 hours later...

Approximately 14 hours later...

 Be sure to protect your heat sensitive countertops.

Be sure to protect your heat sensitive countertops.

 Everything scooped out!

Everything scooped out!

 Kiki was obsessed. She didn't want any turkey meat. She wanted the broth. She didn't get any.

Kiki was obsessed. She didn't want any turkey meat. She wanted the broth. She didn't get any.

 The finished product!

The finished product!