One Thing You Should Definitely Make With Your Leftover Turkey!
A lot of us (especially my husband) are super excited for the Thanksgiving leftovers and have planned out exactly what they are going to do with them. From soups to sandwiches to casseroles, there are plenty of ways to use up every bit of that turkey.
Just don’t throw away those bones! Lately I’ve been reading a ton about bone broth and how amazing it is for the body so I’ve made a few batches lately of chicken bone broth and beef bone broth and I’m really excited to do the same with the leftover turkey carcass from Thanksgiving to make turkey bone broth.
Because of the gelatin and collagen found in bone broth, it is helpful in:
*Wild turkeys have very powerful legs and can run at speeds up to 25 miles per hour. Their top speed in flight is 55 miles per hour. Domestic birds, on the other hand, are bred to be heavier so they provide more meat and therefore cannot fly, though they can still run.
*Because it is a native bird with a proud demeanor and protective instincts, the wild turkey was Benjamin Franklin’s preference for the national bird. He considered the bald eagle less honorable because it can be a scavenger and will rob other birds and animals for prey.
* A wild turkey’s gobble can be heard from up to one mile away!
*Turkeys have a lot of nicknames! Adult male turkeys are called toms and females are called hens. Very young birds are poults, while juvenile males are jakes and juvenile females are jennies. A group of turkeys is called a rafter or a flock.
*A wild turkey’s bald head and fleshy facial wattles can change color in seconds with excitement or emotion. The birds’ heads can turn red, pink, white or blue.
*Wild turkeys can see in color and have excellent vision--they can see three times better than a human’s eyesight and it covers 270 degrees.
*June is National Turkey Lovers’ Month and promotes eating turkey at times other than major holidays. Turkey meat is low in fat and high in protein, making it healthier than other types of meat. Turkeys are often more affordable than other types of meat because of their large size.
What exciting plans do you have for your leftover turkey? Please share in the comments below!
turkey carcass and bones (you can leave a little bit of meat on there--it makes it even more flavorful)
1 onion, cut into quarters
2 stalks celery with leaves, cut into large chunks
2 carrots, cut into large chunks
5 whole peppercorns
1 bay leaf
3 unpeeled garlic cloves
1 tablespoon apple cider vinegar
Directions:
Just don’t throw away those bones! Lately I’ve been reading a ton about bone broth and how amazing it is for the body so I’ve made a few batches lately of chicken bone broth and beef bone broth and I’m really excited to do the same with the leftover turkey carcass from Thanksgiving to make turkey bone broth.
Because of the gelatin and collagen found in bone broth, it is helpful in:
- soft tissue and wound healing
- formation and repair of cartilage and bone
- healing and coating the mucus membranes of gastrointestinal tract
- facilitating digestion and assimilation of proteins.
- Arthritis
- Degenerative joint disease
- Inflammatory bowel disease
- Lowered immune function
- Improves gut health
- Boosts the immune system
- Glowing skin, hair, and nails
- Reduces inflammation
*Wild turkeys have very powerful legs and can run at speeds up to 25 miles per hour. Their top speed in flight is 55 miles per hour. Domestic birds, on the other hand, are bred to be heavier so they provide more meat and therefore cannot fly, though they can still run.
*Because it is a native bird with a proud demeanor and protective instincts, the wild turkey was Benjamin Franklin’s preference for the national bird. He considered the bald eagle less honorable because it can be a scavenger and will rob other birds and animals for prey.
* A wild turkey’s gobble can be heard from up to one mile away!
*Turkeys have a lot of nicknames! Adult male turkeys are called toms and females are called hens. Very young birds are poults, while juvenile males are jakes and juvenile females are jennies. A group of turkeys is called a rafter or a flock.
*A wild turkey’s bald head and fleshy facial wattles can change color in seconds with excitement or emotion. The birds’ heads can turn red, pink, white or blue.
*Wild turkeys can see in color and have excellent vision--they can see three times better than a human’s eyesight and it covers 270 degrees.
*June is National Turkey Lovers’ Month and promotes eating turkey at times other than major holidays. Turkey meat is low in fat and high in protein, making it healthier than other types of meat. Turkeys are often more affordable than other types of meat because of their large size.
What exciting plans do you have for your leftover turkey? Please share in the comments below!
Turkey Bone Broth
Serving size: 10
Ingredients:
turkey carcass and bones (you can leave a little bit of meat on there--it makes it even more flavorful)
1 onion, cut into quarters
2 stalks celery with leaves, cut into large chunks
2 carrots, cut into large chunks
5 whole peppercorns
1 bay leaf
3 unpeeled garlic cloves
1 tablespoon apple cider vinegar
Directions:
Ideal slow cooker size: 6-Quart or larger.
Place the bones in your slow cooker. Try breaking them up as much as you can to fit.
Add the onion, celery, carrots, peppercorns, bay leaf, garlic and vinegar.
Add water to 1-inch from the top of the crock. Cover and cook on LOW for at least 12 and up to 36 hours, adding water as necessary. The longer you leave it in--the more good stuff, like collagen, you will get.
Let cool and strain the broth.
Refrigerate overnight and skim off any unwanted fat that floated to the top.
Keep refrigerated and use within 5 days, or portion out and freeze. You can freeze in zip top bags or Mason jars, just make sure to only fill them ¾ of the way to leave room for it to expand.
Place the bones in your slow cooker. Try breaking them up as much as you can to fit.
Add the onion, celery, carrots, peppercorns, bay leaf, garlic and vinegar.
Add water to 1-inch from the top of the crock. Cover and cook on LOW for at least 12 and up to 36 hours, adding water as necessary. The longer you leave it in--the more good stuff, like collagen, you will get.
Let cool and strain the broth.
Refrigerate overnight and skim off any unwanted fat that floated to the top.
Keep refrigerated and use within 5 days, or portion out and freeze. You can freeze in zip top bags or Mason jars, just make sure to only fill them ¾ of the way to leave room for it to expand.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
- www.needpix.com www.thespruce.com
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
