Roasted turkey bone broth
This broth calls for turkey’s bones mixed with aromatic vegetables, bay leaves, and black pepper to make a rich, golden-colored bone broth.
Equipment
- 1 stock pot
Ingredients
- Bones of 1 roasted turkey
- 4 carrots , chopped roughly
- 6 stalks celery , chopped roughly
- 1 large yellow onion, unpeeled, quartered
- 2 bay leaves
- 1 tbsp Whole black peppercorns
- ½ cup dry white wine
- 5 quarts cold water
Instructions
- Place the bones into a heavy stock-pot, add in the veggies and spices. Add wine and cold water. Cover pot and boil over med-high heat. Then lower heat to med-low
- Covered, let it simmer for at least 14 and up to 24 hours or until rich and fragrant, and the bones crumble on touch. Skim off foam that appears on the surface of the broth and discard it.
- Strain the broth through a fine-mesh sieve. Use the stock right away or transfer into four 1-quart sized jars, sealing their lids tightly. Chill up to 7 days or freeze for 6 months.
Video
Notes
Store or use the broth: Once the fat is removed, you can store the broth in the refrigerator for up to 5 days, or freeze it for up to 6 months. Use it as a base for soups, stews, or sauces, or drink it on its own for a nourishing and comforting drink.