Thanksgiving has always been my favorite holiday. There’s no stressful holiday shopping – just plain and simple gratitude – and I’m here for it. You’ve got to love a holiday that’s centered around eating lots of amazing food, elastic pants, loved ones, football……and leftovers! Who are we kidding – the best part of Thanksgiving is arguably the leftovers.
But this year, once you’ve taken the meat from the turkey, don’t throw away the carcass! Save it and turn it into an amazingly healing bone broth.
Why? Because it’s really easy to do and there are so many health benefits, such as (1) boosting immunity, (2) reducing inflammation and joint pain, (3) improving digestion and (4) improving nails and skin.
How do you do it? You basically slow cook the turkey bones in water to draw the collagen and minerals out of the bones – this is what makes it different from traditional “stock.”
Just take the bones and skin from the turkey carcass (you can include the neck and feet if you want to), put them into a stockpot along with the following:
• Enough water to cover the bones
• 2 tablespoons of apple cider vinegar or lemon juice
• 1 teaspoon of pink Himalayan salt (salt to taste)
• 3 large onions, quartered
• 3 celery stalks, quartered
• 3 carrots, quartered
Bring it to a boil, reduce heat, and let it simmer for 24-48 hours. Skim off any fat from the top and discard. During the last 30 minutes or so, you can add in some herbs, such as parsley and thyme. Remove the bones, let the broth cool, then strain it. You can store it in the refrigerator for 1 week or in the freezer for up to 6 months. (I usually store my in ice cube trays and mason jars.)
You can use to steam or sauté food, as a stock for soups, or to drink as a beverage.
(** Tip: if you have a histamine intolerance/mast cell issue or you don’t want to slow cook it, you can cook it in your Instant Pot or pressure cooker at high pressure for 1-2 hours)