By the time Thanksgiving dinner is over, everyone is in a hurry to clean the mess in the kitchen. There are so many pots, pans, and serving dishes piled up in the sink, that it’s almost overwhelming. First thing most of us do is get rid of the turkey carcass–clean off any remaining meat, then dump it in the trash. Stop! Save the turkey bones and simmer them for a delicious soup broth or nutritious bone broth. Both are great for your health.
First break up the carcass into a big pot and cover with about a gallon of water. Add a hunk of carrot, stalk of celery, some onion slices. Throw in a couple of bay leaves and maybe some thyme. Cover, Turn on the heat, and simmer for about an hour. Now you have the beginnings of turkey noodle soup. Strain everything through a colander and save the broth. Pick the meat off the turkey bones to put in the soup. At this point, you can discard the bones—unless you want to take it one step further and make turkey bone broth. In which case, you will keep simmering the turkey bones on low heat for at least four hours. Some recipes call for an eight hour cooking time, but others say four is enough.
After awhile, the broth will begin to turn a pale gold color, and the bones will break up, along with the shredded meat. You don’t have to do anything while this is going on. Just smell the delicious fragrance of turkey broth filling the kitchen. When you’re ready, strain everything through a colander. The meat and bones can be discarded, because now, you’ve extracted all the vitamins and minerals from the carcass.
If you’re tired from hosting Thanksgiving dinner, treat yourself to a cup of miraculous bone broth while it’s still hot. . The simmering helps the bones to release healing compounds like proline, glycine, glutamine and collagen. Suddenly, you’re feeling stronger. A study at the University pf Nebraska Medical Center found that the amino acids produced when making chicken stock reduced inflammation in the respiratory system and improved digestion.
Let the bone broth cool in the refrigerator, and skim off the top layer of fat. Store the broth however you like. I prefer Tupperware containers. You can keep it in the frig for a day or so, but it’s best to store most in the freezer. One day this winter, when you’re feeling kind of puny, warm some bone broth in a saucepan, add some noodles, carrots and celery, and you’ve got yourself a super soup that will help relieve the misery.
Stop! Save the turkey bones.
