Why do you add apple cider vinegar to bone broth?

I do not add apple cider vinegar to my bone broth. Some people claim it pulls more collagen out of the bones. Based on research and experience I find this to be false.

Do turkey bones have collagen?

Yes, there is an abundant amount of collagen in a turkey carcass but especially in the wings.

How to get bone broth to gel?

The trick to getting bone broth to gel is to use bones that have some connective tissue and cartilage remaining. Such as knuckle bones and wings. Also, the broth must cook for 18-24 hours. Keep in mind that the broth will gel after refrigeration, not at room temperature.

Turkey Bone Broth (slow cooker, instant pot, or stovetop)

Name: Turkey Bone Broth
Prep time: 20 min
Cook time: PT-488605H50M19S
Total time: 24 h
Cuisine: American
Ingredients: 1 turkey carcass (include bones, skin, scraps, drippings); 4 carrots; 4 celery stalks; 1 head garlic, halved; 1 large onion, halved; 5 black peppercorns; 2 dried bay leaves; 4 quarts filtered water (or enough to cover bones)

Ingredients

1 turkey carcass (include bones, skin, scraps, drippings)
4 carrots
4 celery stalks
1 head garlic, halved
1 large onion, halved
5 black peppercorns
2 dried bay leaves
4 quarts filtered water (or enough to cover bones)

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Instructions

I do not add salt to my bone broth since we are using a turkey carcass that has been well seasoned. If you want to add salt to taste after it has cooked and you've tasted it, feel free.

Slow Cooker Instructions:

Place all ingredients in slow cooker, cover, and cook on low for 18-24 hours. Remove solids, strain broth, transfer to jars or container of choice and refrigerate for up to 5 days or freeze for up to 12 months.

Instant Pot/Pressure Cooker Instructions:

Place all ingredients in instant pot, seal and cook on high pressure for 240 minutes. Allow to naturally release, remove solids, strain broth, transfer to jars or container of choice and refrigerate for up to 5 days or freeze for up to 12 months.

Stovetop Instructions:

Place all ingredients in a large dutch oven, cover and cook on low for 18-24 hours. Remove solids, strain broth, transfer to jars or container of choice and refrigerate for up to 5 days or freeze for up to 12 months.

Notes

If you don't plan on making your turkey bone broth right away (within one or two days), store the turkey carcass in the freezer. You can make broth with it straight from frozen. And don't forget to use that backbone you reserved from my Dry Brined Spatchcocked Turkey! Just toss it right in with the leftover carcass - no need to roast or even thaw it first.

I do not add salt to my bone broth since we are using a turkey carcass that has been well seasoned. If you want to add salt to taste after it has cooked and you've tasted it, feel free.

If you find the water level dropping significantly, top off with more water as the broth is cooking.

If you don't want your house to smell like broth for 24 hours, do what I do and put your slow cooker outside on a covered porch if you have one!

Author: anita | wild thistle kitchen
Prep Time: 20 minutes
Cook Time: 18-24 hours
Category: poultry, soups and stews, fall
Method: slow cooker
Cuisine: American