Go Back
–+ servings
Clear amber-gold turkey carcass bone broth for Later Full GAPS

Turkey Carcass Bone Broth for Later GAPS

A gentle-simmered later-GAPS bone broth made from one picked roasted turkey carcass, the neck and giblets, large-cut vegetables, garlic, herbs, and filtered water.
Print Recipe Pin Recipe
Servings: 1 batch
Course: Soup Base
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 roasted turkey carcass picked of meat
  • 1 set turkey neck, gizzard, and heart liver omitted
  • 4 ribs celery preferably with leaves; cut into 3-inch pieces
  • 1 large onion quartered
  • 4 large carrots peeled and cut into 3-inch pieces
  • 1/4 cup dried parsley pure, without additives
  • 1 teaspoon dried sage pure, without additives
  • 8 black peppercorns
  • 8 cloves garlic peeled
  • 1 bay leaf
  • filtered water enough to cover the carcass and vegetables

Equipment

  • 1 Le Creuset Classic Stainless Steel 10-quart stockpot
  • 1 Cutting board and chef's knife
  • 1 Stainless skimmer
  • 1 Long stainless tongs
  • 1 Fine-mesh strainer
  • 1 Cheesecloth optional for a clearer broth
  • 1 Large heat-safe bowl or second pot
  • Freezer-safe straight-sided glass jars as needed

Method
 

  1. Pick as much usable meat as possible from the roasted turkey carcass. Refrigerate or freeze the reserved meat for another meal. Keep the carcass chilled until you are ready to begin.
  2. Put the picked carcass, turkey neck, gizzard, and heart in the 10-quart stainless stockpot. Add the celery, onion, carrots, parsley, sage, peppercorns, garlic, and bay leaf.
  3. Pour in only enough filtered water to cover the carcass and vegetables. The pot should look full but workable, with room for the liquid to move below the rim.
    Picked roasted turkey carcass and vegetables covered with water in a ten-quart stainless stockpot
  4. Bring the pot gradually to a boil over medium heat. Skim off gray-beige foam and scum as it rises, especially during the first hour. Lower the heat to a gentle simmer with small intermittent bubbles rather than a rolling boil.
    Turkey carcass bone broth at a gentle simmer with foam ready to skim
  5. Simmer gently for several hours, until the joints loosen, the vegetables are very soft, and the liquid tastes deeply of turkey and aromatics. Keep the bones intact; do not cook until they crumble into the broth.
  6. Lift out the largest bones and vegetables. Strain the broth through a fine-mesh strainer, lined with cheesecloth if desired. Do not press the solids, and leave the final cloudy sediment in the stockpot.
  7. Use immediately, or set the strained broth in an ice bath and stir until it stops steaming. Refrigerate promptly for up to 2 days, or freeze in straight-sided freezer-safe glass jars with generous headspace.

Notes

Later Full GAPS only. This cooked, picked carcass makes bone broth, not GAPS meat stock. Wait at least one year on raw-meaty meat stock before bone broth; some people need several years.
The source gives several hours rather than an exact clock time, so the card does not invent prep, cook, or total minutes. Use the physical endpoint cues in the instructions.
Use plain dried herbs and spices without additives. Vinegar is not part of this exact formula.

Tried this recipe?

Let us know how it was!