Post-Thanksgiving free-range turkey bone broth

(via Dr. Mercola)

This post-Thanksgiving free-range turkey bone broth is a great way to use the bones from your leftover turkey so they don’t go to waste.

Bone broth has recently become popular again, as it is used by pro athletes to reduce inflammation and speed healing from injuries.

Retired star basketball player and one of the world’s greatest sports icons Kobe Bryant swore by it, especially in his late 30s, when injuries were more likely, due to wear and tear of a long career.

“I’ve been doing the bone broth for a while now,” Bryant said in a piece for ESPN. “It’s great – energy, inflammation. It’s great.”

Let’s take a closer look at the ingredients in this post-Thanksgiving free-range turkey bone broth.

Apple cider vinegar:
One of Hippocrates’ favorite remedies, ACV is a potent anti-inflammatory agent.

Carrots:
Carrots are great sources of fibers that help the body complete its natural detoxification process. They also help the liver work more efficiently to get of toxins.

Celery:
It contains a category of antioxidants called phenolic antioxidants, which also have anti-inflammatory properties. Antioxidants help eliminate free radicals in the body, which are toxins known for causing serious diseases including cancer.

Onions:
Onions are an excellent source of a sulfur molecule called Onionin A, which inhibits the activity of the white blood cells that cause inflammation. Onions are also packed with antioxidants, the most potent being quercetin. This antioxidant also provides anti-inflammatory benefits.

Ingredients: 

1 free-range organic roasted turkey carcass
1/2 cup of apple cider vinegar
4 quarts of filtered water
3 stalks of celery, halved
3 carrots, halved
2 onions, quartered
Handful of fresh parsley
Himalayan pink salt

Directions:

1. Put the turkey carcass in a large pot, and add enough apple cider vinegar to cover the bones.

2. Let the vinegar and carcass sit for one hour so the vinegar has time to draw the minerals out of the bones.

3. Add the vegetables to the mix and bring to the boil. Make sure to skim the scum from the top with a spoon if there is any.

4. Reduce the heat to a simmer, cover and cook for 24-72 hours (if you don’t want to keep the stove on all night, turn it off before bed and continue cooking when you wake up).

5. Check the pot every 8 hours and add water when needed.

6. During the last 10 minutes or so of cooking, add the parsley and stir in.

7. Let broth cool and strain it.

8. Add Himalayan pink salt to taste. Store in the fridge for up to a week, and transfer to the freezer for up to six months.

Make sure ingredients are organic
Enjoy this Post-Thanksgiving free-range turkey bone broth!

Note: None of the information in our website is intended to diagnose, treat, cure or prevent any illness or disease. The content on our website is for educational purposes only.

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