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NOVEMBER: Use the Whole Turkey

After you have enjoyed your turkey dinner, the carcass can be used to make bone broth. It is easy to make and is remarkably nutritious.

Use the Whole Turkey

No turkey part left behind: use both the meat and the bones! The bones can be made into bone broth with a few simple materials:

  • Large slow cooker or crockpot
  • Turkey carcass
  • A few sprigs of parsley
  • 3-4 carrots
  • 4 stalks of celery
Trick
This works for a rotisserie chicken purchased at your local grocery store too!

Making Bone Broth

  1. Pull off all meat from the carcass - use it for sandwiches, soups, or burrito/taco meat!
  2. Remove anything else that is not an original turkey part (lemons/herb branches that were roasted inside, stuffing, etc).
  3. Load up the crockpot with leg, wing, and thigh bones - it’s great if there is skin and some meat still on the bones as this will add flavor and will be strained off later.
  4. Put in 2 carrots, 2 stalks of celery cut in half, and 3-4 sprigs of parsley.
  5. Fill crockpot to just under where the lid sits.
  6. Set on low for 10 hours.
  7. Let the stock/broth cool and then strain through a wire mesh.
  8. Let the remaining liquid cool in the fridge. The fat will rise to the surface and harden. It can be taken off and thrown out (or save/freeze and cook the leftover burrito meat in it.)
  9. Repeat with the body cavity and remaining fresh veggies in a second batch.

What is left is a wonderful bone broth that can be used in soups or simply drank for its many health benefits (see 8 Reasons to Try Bone Broth). Freeze in usable increments (I freeze 3 cups at a time) and it will last you through the cold winter season. This will make between 8-12 cups depending on the size of your slow cooker.

I separate the skin/meat/veggies from the bone and give mix it with kibble for my dog (no more than 1/2 cup at a time). Throw the bones out - DO NOT give any animal cooked bones as they can splinter in their stomach and cause big problems.

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11100 W 38th Ave.
Wheat Ridge, CO  80033
(303) 725-8748

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