I don’t know about you, but I love getting the most bang for my buck…and in this case the most bang for my cluck! This time of year cluck means turkey time. Turkey is delicious and can be quite cost efficient when every inch of the turkey is used. The first thing you will want to make sure when choosing your bird is that you are getting a decent bird that does not have a lot of added chemicals into it.
How to choose
There are so many different types of turkeys out there; there are heritage turkeys, wild turkeys, domesticated turkeys, bourbon red turkeys, etc. Sometimes the decision can be a bit overwhelming, especially if you are also contemplating on how to cook your bird! It is important to know what the labels mean on a turkey, USDA has different standards for each individual label. NPR has a great break down of what each label means on their website.
These are the labels that you are looking for when trying to eat a human diet with minimal additives in it. I definitely recommend reading more on NPR website if you have questions on all of the labels.
Labels that mean something specific: Kosher, Raised Without Antibiotics/No Antibiotics Administered, Vegetarian-Fed/Grain-Fed, Organic
Labels that mean the birds were raised humanely: Animal Welfare Approved, Certified Humane, GAP
Cooking the bird
There are so many options for how to cook the perfect turkey. Personally I love Nom Nom Paleo’s method of butterflying the turkey open and cooking it, I prefer not to use the plastic bag option because I try and stay away from plastic (as much as possible). And I love to use lots of delicious grass fed butter on my bird! Butter really does make things better…even turkey. When you butterfly the bird you remove the backbone and all the insides, and these are perfect for delicious bone broth. Now the neck and giblets can either be reserved for a separate recipe, gravy, or set them aside for bone broth.
Enjoy your celebration
Enjoy the process, no matter what your holiday celebrations look like (for example – ours was a week ago!). It is important to remember that we are all unique and enjoying the love and celebration of what you have will help with holiday sanity. When you wake up the morning of your celebration think about how blessed you are, and bless everything that day. Whether you are blessing your turkey while eating on the floor because you do not have a table or whether you are blessing your 20 nieces and nephews throwing peas at each other or if you are choosing to give back to those less fortunate this holiday, just bless your life and be grateful for the little things.
Ok, back to clucking
Back to turkey talk….turkey leftovers can go so far. There are turkey sandwiches, turkey casseroles, turkey pot pies, turkey and spinach pizza. You name it, turkey leftovers go so far! Now do not throw out those bones Those turkey bones can be made into a beautiful broth that is so deliciously wonderful for you. Bone broth is rich for your health, it can help give you gorgeous skin, heal the gut, help with detoxes, and so much more. The collagen that comes in bone broth is great for helping heal joint and bone injuries; check out Kobe Bryant’s story about how bone broth helped heal him. And added bonus, the collagen found in home-made bone broth is a “super-food” when it comes to cellular integrity and in reducing the appearance of cellulite. Chondroitin sulfate can also present in bone stock. It’s also a popular supplement for the treatment of osteoarthritis. There is also phosphorous in bone broth; phosphorous is a great natural fix for nausea (wonderful for morning sickness!). Magnesium is also in bone broth, magnesium is an amazing mineral that can aide in everything from sugar cravings to sleep disorders. The other very important mineral that bone broth is rich in is calcium, calcium from bone broth is great for our human bones!
Be that girl…
Yes, I am that girl who says “wait, do not trash those bones!” to the dish cleanup crew (usually the boys). I literally toss the bones straight from the plates into the crockpot. I take the neck, backbone, and any other innards or bones that I can get my hands on and put it in the crockpot. There are multiple ways to make bone broth, lately my method has been the crockpot.
How to do it…
Bones, lots of bones (approximately 2 pounds)
organic veggies like carrots, celery, onion
1-2 tbsp raw apple cider vinegar (Braggs is best)
1-2 tsp Sea Salt (good quality, like celtic sea salt)
Any other seasoning your heart desires
Bones should fill up approximately 3/4 of your crockpot, so adjust accordingly. Throw in the veggies, spices, salt, and vinegar into the crockpot and then fill with water (only until the bones are covered). Cover the crockpot on low for 18-24 hours. Strain the broth through cheesecloth or a strainer and cool. A good broth will usually have a layer of fat on the top, and will gelatinize when thoroughly cool. The fat can be removed and used for cooking/flavoring vegetables.
It is that easy!
Super simple to make broth, and turkey smells absolutely amazing. There are so many amazing things you can do with broth; you can drink a steaming cup of it, use it to cook with, freeze and use later, make delicious tea….so many wonderful recipes!!
Have a lovely holiday, let me know if you have any broth questions!!
I can get you through the Holidays so that you do not feel guilty when you have the bite of pie or find the next fad diet of January. I have holiday season packages and weekly packages available. Order Online
Book it and you won’t regret the holidays!!
In good health,