Collagen-Filled Lemony, Organic Turkey Broth

This is my Homemade Happiness Broth

You spent a fortune buying the organic turkey. You seasoned it just so. You ate those delish leftovers. But wait…. the party’s not over!

Don’t toss out that Holiday Turkey Carcass just yet! You can easily make the most savory, delicious slow-cooked Turkey Stock that will be loaded with collagen. Collagen is reported as helping to alleviate joint pain and to keep skin, hair and nails stronger.

Pictured above  is a modern day, simplified take on my grandma’s Avgolemeno Soup (Avgolemeono means “egg in lemon sauce” in Greek.)  Avgolemeno is a delish homemade lemony chicken soup with Orzo or rice, made richer by the addition of whipped eggs and corn starch.  My Yia Yia (Greek for grandma) made it on Sundays and to date, I’ve never tasted a soup as delicious. My grandfather called it “Greek Penicillin.” 

The internet is filled with great Avgolemeno recipes if you want to give it a whirl…. but to really get the best version– you pretty much have to know a YiaYia.  Avgolemeno is the gold-standard of soups and nary a restaurant can pull it off like the homemade Yia Yia version, made with pride, love and garden herbs.

And guess what? Neither can I! I’ve nevvvvvvver mastered it to my YiaYia’s level– so I’ve come up with my own modern day Paleo friendly version. And by that, I mean:  Simpler. Easier. Lighter. (No rice. No starch. You can add egg if you’d like, but I do not because it makes a LOT of broth, and I like to keep the broth ultra versatile and in a form that freezes well.)

In my egg and rice free “just broth” version (which I do not dare call Avgolemeno!) I use the carcass of the giant Thanksgiving turkey to make the collagen-filled broth and it is extraordinarily savory!  Perhaps even more so than chicken stock. (Shhh…do not let the YiaYia’s hear me.) The lemon that I add is a nod to that that richer, comforting soup of my childhood. This lighter version is still absolutley delish, and it feels so cleansing going down (which I appreciate after Thanksgiving and all those rich leftovers!)   To me,  it still tastes like home, feels like comfort and nourishes from the inside out. It feels quite salubrious after all that indulgence and it warms my belly and my heart. 

So consider really making the most of your next holiday bird: stretch it into a few extra days of  Turkey souping, cleansing, yumming it up with this flavorful, versatile broth. Make it lemony, or use it as a base for another soup, make lemon risotto out of it– get creative and fully utilize that beautiful bird that keeps on giving.

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INSTRUCTIONS ON HOW TO MAKE STOCK OUT OF YOUR TURKEY CARCASS

1. Put your leftover Turkey  carcass into a  very large stockpot — skin, leftover turkey meat and all…..if there’s any  left!  ( Can also use a slow cooker instead of a stock pot.)

2. Add any ingredients you’d like: carrots, onions, celery, etc.. I had nothing to add this time except herbs and seasoning. I added Parsley, Chives, garlic, Himalayan sea salt, generous amounts of pepper. If you do not have fresh, use dried. It’s fine!

3. Add enough cold water to cover the bones &  bring to a boil over high heat. Reduce heat to low and simmer, skimming occasionally.

4. Keep it on a the lowest  heat and cover with your lid slightly askew so that it lets out steam and does not get too watery…..but the broth does not totally evaporate either. (Same deal with lid if you are using slow cooker.)

5. Let simmer for as many hours as you can. (I simmered mine for 8 hours to really get the benefits of the collagen out of the bones.)

6. Strain  the broth through a fine mesh strainer,  into a smaller pot that will fit in your fridge.

7.  Toss out all of the bones so that just broth remains in the smaller pot.

8. Let the stock cool in the fridge for hours: best to place the pot on top of some oven mits to conduct any heat.

9. Once it becomes firm and gelatanous and you can scrape any fat off of the top. (You can toss that fat or make gravy out of it.)

10. I then store my collagen filled soup in mason jars in the fridge if I know we will consume it soon,

11. Add the squeeze of  a lemon wedge to each serving. (If it’s a meyers lemon, I will use either a quarter of lemon or the juice of half. …But I love mine lemony!  So– use lemon to personal taste.)

12. To store in freezer instead, use freezer safe containers.  Broth should last up to 3 months in the freezer. Again, just remember to add fresh lemon just before serving.

Makes great stock for other soups and other dishes as well!

Good luck. Leave me any questions or comments in the comments section.

Best,

Michelle