Turkey Bone Broth

Ingredients:

• 2 Coots Turkey Soup Bones (or bones leftover from a roasted turkey or turkey wings/legs)
• 1 large onion, quartered (leave the skin on for a richer color)
• 2 large carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 3-4 garlic cloves, smashed
• 2-3 sprigs fresh thyme (or 1 tbsp dried thyme)
• 1-2 bay leaves
• 1-2 tablespoons apple cider vinegar (helps to extract minerals from the bones)
• 10-12 cups water (enough to cover the bones and vegetables)
• Salt and pepper to taste
• Optional: A few sprigs of fresh parsley or dill for added flavor

Instructions:

1. Prepare the Bones:
   • If you're using leftover turkey carcass bones, break them into smaller pieces to allow for better extraction of nutrients. If you are using wings or legs, cut them into parts for similar reasons.
   • For added flavor, you can roast the bones in the oven. Place the bones in a roasting pan, and roast at 400°F (200°C) for about 30 minutes until they’re golden brown. This step is optional but adds depth of flavor.
2. Prepare the Vegetables:
   • In a large stock pot, add the onion (no need to peel), carrots, celery, garlic, thyme, and bay leaves.
3. Add the Bones:
   • Place the turkey bones into the pot with the vegetables. You want to fill the pot to about 3/4 full.
4. Add Water & Vinegar:
   • Pour in enough water to cover the bones and vegetables, leaving about an inch of space at the top of the pot. Add the apple cider vinegar; this helps break down the bones and release minerals.
5. Bring to a Simmer:
   • Bring the pot to a boil over medium-high heat. Once it starts boiling, immediately reduce the heat to low to maintain a gentle simmer. Skim off any scum or foam that rises to the top.
6. Simmer the Broth:
   • Let the broth simmer for 4-6 hours. You can go longer (up to 12 hours) for a richer broth if you have the time, but 4-6 hours will still give you plenty of flavor. Add more water if necessary to keep the bones covered.
7. Strain the Broth:
   • Once your broth has reached a deep, rich color, remove the pot from heat. Using tongs or a slotted spoon, remove the bones and vegetables.
   • Strain the broth through a fine mesh strainer or cheesecloth into another pot or large bowl to remove any leftover bits of vegetables or bone.
8. Season the Broth:
   • Taste the broth and add salt and pepper as needed. If desired, add some fresh parsley or dill for a touch of freshness.
9. Store or Serve:
   • Allow the broth to cool completely before transferring it to containers. It can be stored in the fridge for 3-4 days or frozen for up to 3 months.

Serving Suggestions:

• Drink it straight as a warm, nourishing drink.
• Use it as the base for soups, risottos, or sauces.
• Make gravy by reducing it down further and adding a thickening agent.

Enjoy your homemade turkey bone broth, and let me know if you want to adjust any part of the recipe!