Leftover Thanksgiving Turkey Bone-Broth As seen on The Defined Dish Bookmark recipe Print recipe Download recipe Share Rating 5 out of 5 stars (2) Ingredients 16 servings 1 leftover roasted turkey carcass1 yellow onion, halved4 stalks celery, cut in half2 carrots, cut in half2 bay leaves1 sprig fresh rosemary8 sprigs fresh thyme2 tsp black peppercorns1 tbsp apple cider vinegarwater (about 16-18 cups *see note below) Calories BeginnerHealthyThanksgivingVegetablesFallBoilingBudget-FriendlySavoryMeatSoups ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Place the turkey carcass (don't worry about a little remaining meat on the bone! it doesn't have to be perfect) in a very large pot. Add the onion, celery, carrot, bay leaves, rosemary, thyme, peppercorns and the apple cider vinegar. Step 2 Fill the pot with water. This will likely be close to 16-18 cups of water, but this depends on the size of your pot. Don't worry, some of the water will cook off/evaporate during the cooking process. Step 3 Bring the pot to a boil, once boiling, reduce heat to low, cover, and cook for 12-24 hours. Step 4 When the cook time is complete, use a fine mesh strainer, strain the broth and discard the carcass/scraps from the cooking process. Step 5 Storing Tips: Allow the broth to cool completely before pouring into mason jars. I recommend using wide mouth mason jars. If you are using regular mason jars and you are planning on freezing them, only fill them about 3/4 way full. The broth expands in the freezer and can cause the glass to break. The broth is good in the fridge for about 7-10 days. Or you can freeze for about 3 months.
