Leftover Thanksgiving Turkey Bone-Broth
Servings: 16 cups
Ingredients
- 1 leftover roasted turkey carcass
- 1 yellow onion, halved
- 4 stalks celery, cut in half
- 2 carrots, cut in half
- 2 bay leaves
- 1 sprig fresh rosemary
- 8 sprigs fresh thyme
- 2 tsp black peppercorns
- 1 tbsp apple cider vinegar
- water about 16-18 cups *see note below
Instructions
- Place the turkey carcass (don't worry about a little remaining meat on the bone! it doesn't have to be perfect) in a very large pot. Add the onion, celery, carrot, bay leaves, rosemary, thyme, peppercorns and the apple cider vinegar.
- Fill the pot with water. This will likely be close to 16-18 cups of water, but this depends on the size of your pot. Don't worry, some of the water will cook off/evaporate during the cooking process.
- Bring the pot to a boil, once boiling, reduce heat to low, cover, and cook for 12-24 hours.
- When the cook time is complete, use a fine mesh strainer, strain the broth and discard the carcass/scraps from the cooking process.
- Storing Tips: Allow the broth to cool completely before pouring into mason jars. I recommend using wide mouth mason jars. If you are using regular mason jars and you are planning on freezing them, only fill them about 3/4 way full. The broth expands in the freezer and can cause the glass to break. The broth is good in the fridge for about 7-10 days. Or you can freeze for about 3 months.