Turkey Bone Broth
Recipe by Tina Gravalos
Making your own bone broth is a great way to incorporate vegetable scraps for less waste. Keep a container to add scraps like carrots peels, celery ends, leek tops, onion skin, garlic skin, etc. Bone broth is like a superhero in a mug! It contains gelatin and collagen which help to support your gut, skin, joints and immune system. It also contains several minerals that your body is able to absorb easier like calcium, sulphur, phosphorus, magnesium, etc.
In a large stock pot, add all the ingredients, adding water last, and bring to a boil.
Reduce the heat and simmer for 12-24 hours. The timing is what you prefer. The longer the better. I cooked mine for 12 hours.
Remove any large pieces of vegetables and big pieces of the carcass before pouring the broth through a fine mesh sieve or strainer. I use another large pot to put the sieve over.
Pour into 6 16oz Mason jars and let cool before putting tight lids on them to refrigerate or freeze.
Keep in the fridge for up to 3 days or freeze for 5-6 months.
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