Turkey Bone Broth - Cooking Like Kate

Preheat your oven to 425°F (220°C).
Place the turkey bones on a large baking sheet.
leftover bones from a Thanksgiving turkey
Add the onion, carrots, celery, and garlic (if using) to the same baking sheet, arranging them around the bones.
1 onion, 2 carrots, 2 celery stalks, 3 garlic cloves
Roast everything for 25-30 minutes, or until the bones and vegetables are golden brown and slightly caramelized.
Transfer the roasted bones and vegetables to a large stockpot or slow cooker.
Add the bay leaves, peppercorns, and 1 teaspoon sea salt to the pot (adjust later to taste). Pour in the apple cider vinegar and enough water to completely cover the bones and vegetables, leaving about 1-2 inches of headspace.
1-2 bay leaves, 10-12 black peppercorns, 1-2 tsp sea salt, 2 tbsp apple cider vinegar
Simmer the broth. For stovetop: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 8-12 hours. For slow cooker: Set on low and cook for 12-24 hours.
Occasionally skim off any foam or impurities that rise to the surface.
Once done, strain the broth through a fine mesh sieve or cheesecloth into a large bowl. Discard the solids. Taste the broth and adjust the salt as needed.
Let the broth cool, then refrigerate. Skim off the solidified fat from the surface if desired. Store in jars or containers in the refrigerator for up to 5 days or freeze for up to 6 months.

Roasting tip: Roasting the bones and vegetables enhances the broth’s flavor. Don’t skip this step!
Simmering tip: For a richer broth, simmer the bones for 12-24 hours in a slow cooker on low.
Storage tip: Freeze in ice cube trays for easy, portioned use in recipes.
Alternative bones: Chicken or beef bones can be used if turkey bones are not available.
Adjusting salt: Add salt at the end after straining to control the seasoning level.
Skimming: Skim the foam off the top during the first hour of simmering to keep the broth clear.