The Thanksgiving turkey is a gift that keeps on giving. I’m talking about the bones and carcass. The day after Thanksgiving, the only meal preparation done in my kitchen is crafting turkey sandwiches and reheating side dishes. I need the day to rest so my body can recuperate from all the activity and work on Thanksgiving day.
On Saturday after Thanksgiving, I get my stock pot out and get it revved up using the carcass and bones from the holiday bird. Using an organic, free-range bird is best to produce the most nutrients packed broth.
The carcass and bones are fundamental ingredients used to create a rich, nutritious, yummy stock or broth. I’m using the terms stock and broth interchangeably because they are the same to me. More sophisticated chefs will distinguish between the two, but I’m not there, yet!
The homemade turkey bone broth will provide sodium, potassium, and magnesium. These are electrolytes our bodies use for many functions. It will provide calcium and phosphorus, important minerals for our bone health. The broth is rich in gelatin and collagen for joint, ligament, tendon and bone health.
I’ve talked about how in addition to medications to manage my rheumatoid arthritis (RA), I have made key lifestyle changes to help my body help itself. Diet was my first focus. There are many renditions of the anti-inflammatory diet. We are all unique and each of our bodies has their own sensitivities that need to be figured out. I chose to keep it simple. An RA diagnosis is overwhelming and I was in no shape to do anything but keep it simple. I decided to limit processed foods, additional sugar, and salt in my diet with successful results. This is the reason homemade turkey bone broth is so appealing. When I do the preparing I can be assured the nutrients are not compromised.
My broth this year contained the carcass and bones, celery with leaves, carrots, onion, whole peppercorns, and bay leaves. The vegetables were washed, but not peeled. They were cut to roughly the size to fit the pot, (I cut the carrots on a diagonal to maximize the surface area exposed, therefore maximizing release of nutrients into the water). I then added the vegetables to the stockpot containing the bones. I added enough cold filtered water to cover the bones and vegetables, brought it to a boil, then skimmed the foam that surfaced. I then lowered the heat and simmered it for over eight hours. I strained the contents of the stockpot with a colander, then discarded the solids. I cooled the broth in the refrigerator, skimmed the surface fat and proceeded to make a turkey vegetable soup.
Homemade broth is one of those things I’ve talked about that just make me feel better. As I’ve shared before, when I find things that make me feel better, I remember them for future reference. It is all a part of the process to live a victorious autoimmune life! We are all unique, but there are some commonalities we share. The trick is to get to know our own body and what does or does not work for us. After all, we are all in this together!
I’m so happy you stopped by Arthritis Wisdom! I hope this post has sparked an interest in simple, healthy homemade turkey broth. Please comment below with your bone broth ideas.
Take good care! XXOO **Cathy**