Turkey Soup Bones

What it's good for:

Simmer in a large pot of water with onion, carrot, celery, and peppercorns for 3–4 hours. Strain. Season. Use as the base for turkey soup, gravy, or any recipe that calls for broth.

Turkey stock made from real bones has a richness and body that nothing from a carton can replicate.

Here's what you're getting:

Turkey soup bones from birds raised on open pasture supplemented with GMO-free feed. Good collagen content from active birds that actually moved around.

No hormones, no antibiotics. Pasture-raised bones make better stock.

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 soup bones in the fridge for 1-2 days, or refreeze immediately if not using.