Turkey Bone Broth with Sage, Onion and Parsley

The Broth Kitchen • Recipe 03 • IndigoKoi Wellness, LLC

A properly stored turkey carcass can become the beginning of another satisfying meal. Sage brings a familiar holiday fragrance without making the broth heavy.

Strained bone broth | Yield: About 8 cups | Time: 20 minutes active; about 4 hours total

Ingredients

• 1 cooked turkey carcass, about 3 pounds, promptly refrigerated and used within 3–4 days or previously frozen and thawed in the refrigerator

• 12 cups water, plus hot water as needed

• 1 large onion, quartered

• 2 carrots, chopped

• 2 celery stalks, chopped

• 4 fresh sage leaves

• ½ cup parsley stems

• 1 bay leaf

• ½ teaspoon peppercorns

Method

1. Break the carcass into pieces that fit a large stockpot. Add water, bring to a boil, then lower to a gentle simmer.

2. Partly cover and simmer 2½ hours, checking regularly and keeping bones submerged with hot water.

3. Add onion, carrots, celery, sage, parsley, bay and peppercorns. Simmer 1 hour more.

4. Strain through a fine sieve, discard bones and solids, and taste before adding salt; a previously seasoned bird may supply enough.

Coach Winona’s kitchen note

Turn a portion into soup with cooked turkey, white beans and greens. Broth-making cannot rescue a carcass that was stored unsafely.

Make it your own

Taste after simmering before adding salt. Use unsalted broth for the greatest control over seasoning; a homemade base or a store-bought option both work. Broth yields vary with pot size and evaporation. A strained broth is a meal foundation; add the suggested beans, tofu, meat or grains when you want a fuller bowl.

Cooling, storage and reheating

Cool promptly in small, shallow containers; refrigerate within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3–4 days or freeze in suitable containers with expansion space. Reheat soup and broth to a rolling boil; solid leftovers should reach 165°F. Reheat only the portion needed.

Food-safety guidance

USDA Food Safety and Inspection Service: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety