Making Bone Broth
- Pull off all meat from the carcass - use it for sandwiches, soups, or burrito/taco meat!
- Remove anything else that is not an original turkey part (lemons/herb branches that were roasted inside, stuffing, etc).
- 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.
- Put in 2 carrots, 2 stalks of celery cut in half, and 3-4 sprigs of parsley.
- Fill crockpot to just under where the lid sits.
- Set on low for 10 hours.
- Let the stock/broth cool and then strain through a wire mesh.
- 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.)
- 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.