A rich and flavorful turkey bone broth, perfect for soups or as a base for other dishes.
Place the leftover turkey bones in a large pot.
Breaking the bones into smaller pieces can help release more flavor.
Add the water to the pot, ensuring the bones are fully submerged.
Use cold water to start, as it helps extract more nutrients from the bones.
Bring the water to a boil over high heat.
Skim off any foam that rises to the surface for a clearer broth.
While the water is heating, prepare the vegetables by washing and roughly chopping them.
Leave the onion skin on for a richer color in the broth.
Add the chopped vegetables, parsley, peppercorns, and thyme to the pot.
Stir the ingredients gently to ensure even distribution.
Reduce the heat to a simmer and let the broth cook for 3 to 4 hours.
Check occasionally and add more water if needed to keep the bones submerged.
Strain the broth through a fine-mesh sieve lined with cheesecloth into a large bowl.
Press the solids gently to extract as much liquid as possible.
Let the broth cool to room temperature, then refrigerate it overnight.
Skim off the solidified fat from the surface before using or freezing.
Use the broth as a base for soups, stews, or other recipes.
Portion the broth into smaller containers for easy use later.
