Deeply savory and spiked with onion, garlic, and herbs, this classic turkey bone broth is a favorite way to use up a leftover bird. You can sip the broth on its own, or use it as the foundation for a soup or stew.
Place the turkey bones, onion, garlic, and wine into a large stockpot. Cover with water by two inches, and then bring it to a boil over medium-high heat. Immediately turn down the heat to medium-low, and keep at a bare simmer for 4 to 6 hours.
Toss in the parsley and thyme, and then let it continue to simmer about 30 minutes. Strain the broth, and transfer to a jar.
In an InstantPot.
Place the turkey bones, onion, and garlic into the insert of your InstantPot. Pour in the wine, and then fill the insert with water to the max line. Seal, and then pressure cook for 2 hours, Allow the pressure to release naturally.
Unseal the InstantPot, and then toss in the parsley and thyme. Seal, and then pressure cook for 5 minutes. Strain the broth, and then transfer it to a jar.
In a slow cooker.
Arrange the turkey bones, onion, and garlic into the insert of your slow cooker. Pour in the wine, and then pour in water to the max fill line. Cook over low heat for 6 hours, and then toss in the herbs. Continue cooking a further 30 minutes.
Strain, and then transfer the broth to a jar.
Storing the broth.
Adjust seasoning with salt as you like it. Serve the strained broth immediately, or store it in a mason jar for up to 1 week in the refrigerator and up to 6 months in the freezer. If freezing, allow at least 2 inches of headspace.
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