A turkey often sits center in a holiday meal and while the leftover white meat makes great turkey sandwiches and the dark meat is a great complement to casseroles and salads, many people discard the turkey carcass itself and miss their opportunity for a great soup. They also miss their chance to benefit from the minerals in the turkey bones themselves — nutrients that are transferred into the broth as it simmers.
Turkey broth makes a rich-tasting and mineral-packed base for soups or sauces that you can then combine with that leftover turkey meat to make another unforgettable meal. A turkey noodle soup would be a slam-dunk just after a big holiday meal, as would a turkey rice casserole with the rice cooked in turkey broth for extra flavor and nutrition.
In your holiday meal clean-up this year, rather than discarding your turkey bones, pull a crock pot out of the cupboard or put a stockpot on your stove and follow these simple steps to make turkey broth:
When using beef bones, we once got twelve batches of gelatin-rich broth from the same batch of bones — read more about that bone broth extravaganza and see the video. Find us on Facebook for our free course on broth and soup-making.
Your first batch of broth will be a full-flavored turkey bone broth that you can use as the base of a satisfying meal. If you make a second batch (or even a third) from the same turkey carcass, the flavor and richness will decline with each batch, but you will still have some benefit of flavor and nutrition. We typically use our second and third batches of turkey broth to cook grains or beans, adding a depth of flavor to those foods and added mineral content as well.
Leverage your holiday meal into an extra meal or two with turkey broth. You may find yourself making broth from all of your left over bones.