Roasted Turkey Bone Broth

Every year, as the spring season unfolds, we eagerly reserve a turkey from a local farmer. This tradition allows us to nurture a connection with our food and appreciate the journey from farm to table. As the turkey grows under the care of the farmer, it eventually reaches its peak just in time for the grand feast of Thanksgiving. To create a succulent centerpiece for the occasion, the turkey is marinated in a delightful brine infused with sweet apple cider, salt, sugar, and spices, imparting irresistible flavors. Once the festive meal is savored, the remnants of the roasted turkey provide the foundation for a nourishing and flavorful bone broth, enriched with aromatic vegetables, herbs, and spices. This golden elixir serves as a base for comforting soups that will sustain us in the days following the holiday season.

With this recipe, you can fully embrace the spirit of Thanksgiving and extend the joy of the season beyond the grand feast. By transforming the remnants of a roasted turkey into a rich and nourishing bone broth, you not only minimize waste but also maximize the flavors and nutrients inherent in this humble creation. Allow this golden elixir to warm your soul, savor its depth of flavors, and relish in the comfort it brings during the post-Thanksgiving period.

INGREDIENTS:

• The spent frame of 1 roasted turkey
• 4 carrots, sliced 1 inch thick
• 6 celery stalks, sliced 1 inch thick
• 1 large yellow onion, quartered and unpeeled
• 2 bay leaves
• 1 tablespoon whole black peppercorns
• ½ cup dry white wine
• 4–6 quarts cold water

SERVING: About 4 quarts

PREPARATION TIME: 14 to 24 hours

INSTRUCTIONS:

1. Place the roasted turkey bones into a large stockpot.
2. Add the sliced carrots and celery to the stockpot, surrounding the turkey bones.
3. Arrange the quartered yellow onion in the pot, alongside the turkey bones and vegetables.
4. Toss in the bay leaves and whole black peppercorns, ensuring they are evenly distributed.
5. Pour the dry white wine and cold water into the stockpot, covering all the ingredients.
6. Bring the mixture to a boil over medium-high heat.
7. Immediately reduce the heat to medium-low, ensuring the pot is covered, and allow the broth to simmer for a minimum of 14 and up to 24 hours. The goal is to simmer until the turkey bones crumble when gently crushed.
8. During the simmering process, skim off any foam that rises to the top of the stockpot, discarding it to maintain the clarity and purity of the broth.
9. Once the simmering is complete, strain the broth through a fine-mesh sieve to remove any remaining solids.
10. Utilize a wide-mouthed funnel to pour the strained broth into four 1-quart jars, sealing their lids tightly.
11. The broth can be used immediately for cooking or stored in the refrigerator for up to 1 week, allowing you to enjoy its flavors throughout the week. Alternatively, you can freeze the broth for up to 6 months, taking care to leave enough headspace if using glass jars.
12. When ready to serve the broth, you may notice a thin layer of semisolid yellow fat at the top of the jar. Use a spoon to remove this fat, which can be reserved for sautéing or roasting vegetables if desired. Then, harness the essence of the broth as a base for indulgent turkey gravy or in hearty dishes like Turkey Soup with Root Vegetables and Wild Rice.