Turkey bone broth is great for your health any time of the year, but it’s especially awesome over Thanksgiving. You can make it ahead of time to add to your favorite holiday recipes, instead of chicken stock, or you could use leftover turkey bones from Thanksgiving.
Making bone broth in the slow cooker is ridiculously easy. I threw in the bones and some skin. Added a carrot, a chopped piece of a leek (any onion will work), and parsley. We recently cleaned out our fridge and don’t have a ton of food in the house. I normally add a carrot, half a yellow onion, and a celery stick to flavor my broth. Then I fill the slow cooker with water almost to the top. Honestly, there are tons vegetables you can use to flavor your broth, but you really want the turkey flavor to shine through. The longer you cook the broth, the more this will happen. I set mine on low for 20 hours, since that’s the max on my slow cooker. But I often leave it on for over 24 hours. If the flavor gets too strong, I dilute it with some water and now I have even more delicious bone broth.
If you’re vegan and looking for a delicious Italian inspired broth to add to your recipes. Check out my Italian Carrot and Cabbage Soup. I was really happy with how much flavor I was able to get with this vegan broth. Even my husband who loves my bone broths, liked the flavor of this broth, and we’re both kind of snobby about our soups. It is my favorite thing to cook from scratch.
- 1 chopped piece of leek
- 1 turkey leg
- 1 handful of parsley
- 1 tbsp of apple cider vinegar
- 1 carrot
- 20 cups of water (or until slow cooker is almost full)
- 1 tsp sea salt
- (optional) season with fresh ground black pepper
- Bake Turkey leg on 350 degrees for 2 hours. Then remove and shred meat and set it aside.
- Add leftover turkey bones and skin, to slow cooker with leek, carrot, parsley, apple cider vinegar, and sea salt.
- Let it cook on low to 20-24 hours.
- Then strain broth, and salt as needed.
- (optional) Add fresh ground black pepper and serve as a hot beverage.