Turkey Bone Broth

Turkey Bone Broth Recipe

Bone Broth—One of Your Most Healing Diet Staples

Homemade bone broth is excellent for speeding healing and recuperation from illness. You’ve undoubtedly heard the old adage that chicken soup will help cure a cold, and there’s scientific support for such a statement.

For starters, chicken contains a natural amino acid called cysteine, which can thin the mucus in your lungs and make it less sticky so you can expel it more easily. Processed, canned soups will not work as well as the homemade version made from slow-cooked bone broth. For best results, you really need to make up a fresh batch yourself. So let’s get cooking right now with this recipe from Healthy Holistic Living

Stock contains minerals in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulfur and trace minerals. It contains the broken down material from cartilage and tendons–stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain.

Making your own bone broth is extremely cost effective, as you can make use of left over carcass bones that would otherwise be thrown away. It can further save you money by reducing your need for dietary supplements. As mentioned above, bone broth provides you with a variety of important nutrients—such as calcium, magnesium, chondroitin, glucosamine, and arginine—that you may otherwise be spending a good deal of money on in the form of supplements.

Easy Turkey (or Chicken) Broth


  • 1 whole free-range turkey or chicken (or 2 to 3 pounds of bony parts, such as necks, backs, breastbones, and wings)
  • Gizzards from one turkey/chicken (optional)
  • 2-4 turkey/chicken feet (optional)
  • 4 quarts cold filtered water
  • 2 tbs vinegar (prefer to use Braggs Apple Cider Vinegar) (*important ingredient)
  • 1 large onion (coarsely chopped)
  • 2 carrots (peeled and coarsely chopped)
  • 3 celery stalks (coarsely chopped)
  • 1 bunch parsley

**Please note the addition of vinegar. Not only are fats are ideally combined with acids like vinegar, but when it comes to making broth, the vinegar helps leech all those valuable minerals from the bones into the stockpot water, which is ultimately what you’ll be eating. The goal is to extract as many minerals as possible out of the bones into the broth water. Bragg’s raw apple cider vinegar is a good choice as it’s unfiltered and unpasteurized.


Step 1: add ingredients to pot and boil
In a large crockpot or cooking pot on a stove top, add filtered water, vinegar and all vegetables (except the parsley). Place the whole chicken or turkey carcass into the pot. Bring to a boil on high heat and remove any scum that rises to the top.

Step 2: reduce heat and simmer
Once boiling, reduce heat to low setting and let simmer. If you are using a whole chicken, meat should start separating from the bone after about 2 hours. At this point you can remove meat from the bone and place the bone back into the pot and continue simmering for another 12 hours or longer on low.

Step 3: adding parsley
About 10 minutes before finishing off the stock, add the fresh parsley, as this will add healthy mineral ions to your broth and taste wonderful.

Step 4: remove bones from broth
Using a slotted spoon, metal or wooden, remove the rest of the bones from the broth by straining. Be careful to remove any smaller bone fragments too.

Step 5: serve
Place broth mixture into bowls and serve hot. Any leftover can easily be frozen for future use.

Bone Broth—A Medicinal ‘Soul Food’

Simmering bones over low heat for an entire day will create one of the most nutritious and healing foods there is. You can use this broth for soups, stews, or drink it straight. The broth can also be frozen for future use. Keep in mind that the “skin” that forms on the top is the best part. It contains valuable nutrients, such as sulfur, along with healthful fats, so just stir it back into the broth.