Don’t discard the bones from your holiday turkey. Here is your chance to make some very tasty bone broth. The bones from the oven roasted bird make amazing broth. As you can see in the photo above, the last time I made turkey broth it was very gelatinous.
Gather all the bones, skin, pan drippings basically everything left from the turkey that you didn’t eat. Also gather an onion or two quartered, some garlic cloves cut in half, carrots and celery chopped.
Add the bones and vegetables to the slow cooker, Fill with water to the top. Cook on low for 24 hours.
Add bones and vegetables to the pressure cooker. Depending on the size of your cooker, you may have to make the broth in two batches. Fill water to the max fill line inside the cooker. Bring up to high pressure and cook 20 to 30 minutes.
Pour the broth into jars, strain with a small mesh screen. Use this liquid for the base for soups and sauces or drink it straight up. Keep in the refrigerator a day or two or freeze for future use. This could be the perfect tonic for your stomach if you were hard on it during the holidays.