Save your Bones!
- Written by Robyn Holder Robyn Holder
- Published: 14 November 2017 14 November 2017
Turkey bones, that is! If you plan to cook a juicy turkey for Thanksgiving, or are joining someone who is, save the bones to make a healthful, delicious, nourishing and satisfying bone broth.
Bone broths seem to be in the mainstream lately, and for good reason! Bone broth contains the insides of the bones – minerals, collagen and gelatin – all good anti-inflammatory compounds that heal and repair your body from the inside out. These good-for-you components are leached out while your broth simmers slowly. Bone broth can help boost your immune system too – always a plus as winter hits.
Bone broth is easy to make from bones you already have – and you can use any type of animal or fish bone to make yours. You can even add pieces of meat, if you wish. My freezer is chock full of both chicken and beef broth, but use your Thanksgiving turkey bones this year! You won’t be sorry.
Here’s how to get started:
After removing the bones from your turkey, add them to a stock pot or crock pot and cover with water. You can add 3 T apple cider vinegar, which will help leach calcium and other beneficial nutrients from the bones, but I’ve made mine without the vinegar, too. You can use the bones alone, or add any of the following: a large onion, 3 stalks celery, several carrots, 2 bay leaves, 4 sprigs parsley, 3-4 cloves garlic, and any spices you love. Some recipes even call for sweeter spices, like cinnamon and nutmeg, and an orange or lemon peel.
If you are using a stock pot, simmer on low for as long as you can – the longer the better. I’ve cooked my bones for as long as 24 hours. If using a crock pot, add everything together and cook on low all day, or all night. You’ll wake up to a delicious after-Thanksgiving smell in your house!
Health experts even recommend some boosters, if you choose:
- Boost your thyroid: add 2 tsps. seaweed gomasio (look in a spice shop or health food store) and 1 cup zucchini.
- Boost your adrenals (and who doesn’t need this with the holiday season coming!): add ½ tsp. sea salt and 2 cups spinach and/or escarole – adds magnesium to the broth.
- Detox your liver (too much holiday punch?): add 1 tsp. turmeric
It’s really up to you once your broth is done if you want to strain the solids, or keep them in your broth! You can even blend them up into a firmer broth if you choose. Do what works for you. Add a little sea salt when your broth is done – to taste. Keep your broth for a few days in the fridge, or cool it and put it into glass jars for an easy reheat when you need a healing warm treat!
I normally recommend using organic meats for a bone broth – to avoid as many chemicals and additives as possible. However, this year, use your turkey! And, send us an email or give us a call to let us know how your broth turns out!
Here’s to your vitality and delicious holiday food!
