Turkey Bone Broth Recipe is homemade and brings strong turkey flavor to any soup or turkey gravy. Not only is it good to use during Thanksgiving for gravy, soups or when making the grain-free free stuffing. Any time of year is a good time to make Turkey Bone Broth. Most notably, homemade Fall Turkey Bone Broth is wonderful to have on hand in your pantry.
Incredibly most people who are looking to heal their gut are going grain-free and refined sugar-free. To tell the truth, following this type of diet is what led to my starting this blog. Not to mention, friends who saw pictures of my food thought I should share my recipes. They thought there would be others who would be interested to know that they were not destined to eat bland and boring food. Indeed I myself could not maintain this diet if I could not also have decadent and tasty food.
While making broth is super easy it is time-consuming and requires several hours to develop and deep flavor. Since this is a small batch there is no need to process in a canner. However, it will last longer if you store it in your freezer vs your refrigerator. Indeed it is a treat to use to make homemade soup during the fall.
Notes:
I used this or Turkey Stock at Thanksgiving. It is nice to have on hand for making gravies, soups or other items. Plus it is easy to make. This is a small batch and can be stored either in the fridge or in the freezer for up to two months.
Normally around Thanksgiving time, the grocery stores in the USA will sell parts of the turkey for those who are making dinner for one or two people. Often times, the turkey pieces will often be on sale. In fact, it is a good time to purchase and store in your freezer for when you want some turkey broth. To summarize, this recipe does take a little time to make as you want to create a deep turkey flavor and that is done by cooking low and slow for 2 hours.
Turkey Bone Broth Recipe
Ingredients
- 2 Turkey drumsticks
- 1 small bunch of parsley
- 1 fresh bay leaf
- 2 fresh sage leaves
- 2 tsp pink salt
- 1.2 tsp white pepper
- 1/2 tsp thyme
- 2 sticks of celery
- 2 whole carrots
- 1 large onion chopped
- 3 1/2 quarts of water
First, add turkey legs to a large pot make slices into the legs. Secondly, add spices, parsley
.and pieces of celery, carrots, onions,
Thirdly, add water. Finally, cook low and slow only allowing it to simmer. Lastly, cook down until there are approximately 2 quarts. Sterilize two-quart jars and lids. Pour ingredients through a sieve into a bowl removing any vegetables. Using a funnel pour the broth into the quart jars and seal. Store in the fridge or freezer for up to two months.
Turkey Bone Broth Recipe
Ingredients
- 2 drumsticks
- 1 small bunch of parsley
- 1 fresh bay leaf
- 2 fresh sage leaves
- 2 tsp pink salt
- 1/2 tsp white pepper
- 1/2 tsp thyme
- 2 sticks celery
- 2 whole carrots
- 1 large onion
- 3 1/2 quarts water
Instructions
- First, add turkey legs to a large pot make slices into the legs.
- Secondly, add spices, parsley, and pieces of celery, carrots, onions, spices, and parsley.
- Next, add water.
- Finally, cook low and slow only allowing it to simmer.
- Lastly, cook down until there are approximately 2 quarts.
- Sterilize two-quart jars and lids.
- Pour ingredients through a sieve into a bowl removing any vegetables.
- Using a funnel pour the broth into the quart jars and seal.
Store in the fridge or freezer for up to two months.
Notes
| Nutrition Facts based on 8 cups | |
|---|---|
| Servings 8.0 | |
| Amount Per Serving | |
| Calories 49 | |
| % Daily Value * | |
| Total Fat 1 g | 2 % |
| Saturated Fat 0 g | 2 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 9 mg | 3 % |
| Sodium 662 mg | 28 % |
| Potassium 171 mg | 5 % |
| Total Carbohydrate 1 g | 1 % |
| Dietary Fiber 1 g | 6 % |
| Sugars 3 g | |
| Protein 4 g | 8 % |
| Vitamin A | 110 % |
| Vitamin C | 12 % |
| Calcium | 9 % |
| Iron | 6 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |