Meadows: Get The Most Out Of Your Thanksgiving Turkey
Deeply Rooted Nutritional Therapy
Los Alamos
Ready or not, the holiday season is here!
When your Thanksgiving feast is over, and you’re packaging up all the leftovers, I encourage you to not throw the turkey carcass out. There’s a wealth of nutrients left in those bones that can bring health to your home for months to come with just a little effort.
Bone broth is incredibly easy to make and is rich in minerals, amino acids, glucosamine and collagen. It is great for digestion and gives the immune system a boost.
You can use the frozen bone broth in soups and stews, gravies, and sauces. It can also be used instead of water when cooking rice or quinoa. Really, anytime a recipe calls for water, you can substitute it with broth. It will add flavor and nutrients to the dish you’re making.
Turkey Bone Broth:
Filtered water;
1⁄2 cup parsley;
Other herbs such as rosemary, sage, and thyme (optional); and
Salt to taste.
Place the turkey, vinegar, vegetables, peppercorns, and bay leaves in a stock pot and cover with 2 inches of water. Bring to a boil over medium-high heat. Turn down the heat to medium-low, and simmer for 4-6 hours. Toss in the parsley and other herbs and let simmer for another 30 minutes. Salt to taste.
Strain the broth through a fine mesh strainer into a bowl. Let it cool in the fridge and remove the layer of fat that will solidify on top of the broth. Distribute the broth into Mason jars or other freezer safe container and freeze them for later use. If you are using Mason jars, make sure to leave ample head space in the jar so that it won’t break as the broth freezes.
Jennifer Meadows strives to help people feel their best through targeted nutritional therapy at Deeply Rooted Nutritional Therapy. She uses testing alongside consults to identify imbalances and deficiencies, develops customized plans, and provides ongoing support to help clients reach their health goals. Visit www.deeplyrootednutritionaltherapy.com to learn more.
