Turkey Feet

What it's good for:

Add them to bone broth alongside other bones for extra collagen. Simmer for 4–6 hours. They're one of the better collagen sources you can add to a stock pot.

The gelatin they release makes broth thick and rich in a way you can't get from bones alone.

Here's what you're getting:

Turkey feet are almost entirely skin and connective tissue, which means collagen. Simmered long enough, they make broth noticeably richer and more gelatinous.

From birds raised on open pasture supplemented with GMO-free feed.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed turkey feet in the fridge for 1-2 days, or refreeze immediately if not using.