Turkey bone broth question

(Anna Hermsdorfer) #1

Bone broth question: I inherited the turkey carcass this year and made broth. Usually I use raw chicken legs and not roasted turkey, so naturally the flavor is different. But I’ve been googling, and now I’m worried I cooked it too long. Can I still use it? Do you have any tricks to lighten the flavor?

(Athena) #2

How long did you cook it? Did you use a slow cooker? I cook mine in the slow cooker for 24 hours.

(Anna Hermsdorfer) #3

I used the instant pot, 2 hours plus a 1 hour natural pressure release.

I also wonder if maybe I didn’t use enough water, and the flavor is just too concentrated. I added in what I could, which was 6 cups.

(KCKO, KCFO 🥥) #4

Relax and just use this as a concentrate. If you have some spare ice trays, freeze it in cubes and use like a bullion cube. Take one and add it to a cup of hot water to get a serve of broth.

(Anna Hermsdorfer) #5

Thats a good idea! I’ve never tried single servings before. Thank you!