Yesterday, over a warm, festive Thanksgiving table, I gave thanks for my many blessings. And today, I’m giving thanks again—because the holiday is over, the dishes are done, and I can relax! And here’s something else I’m thankful for: the turkey bone broth that’s simmering away on my stovetop right now from my leftover turkey bones. After a big meal (yes, even nutritionists overdo it a little at Thanksgiving) I’m ready for a big hit of this “liquid gold.”
If you have a turkey carcass sitting in your own fridge, don’t let that baby go to waste. It’s full of fat-melting, wrinkle-blasting power, and turning it into bone broth is as easy as cooking gets. Just cover your turkey bones with filtered water, add an onion, some celery, a carrot or two, and any seasonings you like, and let your broth simmer for at least six hours. Simple!
Of course, if you’re feeling more gourmet, you can turn that beautiful broth into a fabulous soup. Here’s a sneak-peek recipe from my new cookbook, coming out in December. (And a HUGE thank-you to all of you who’ve pre-ordered it!)
THAI COCONUT TURKEY SOUP
Prep Time: 10 minutes • Cook Time: 25 minutes • Yield: 4 servings
- 2 tablespoons coconut oil
- 1 medium yellow onion, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 12 ounces sliced shiitake mushroom caps
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 1 cup cherry tomatoes
- 4 cups turkey bone broth
- 1⁄2 cup canned coconut milk, well stirred
- 1 tablespoon Thai green curry paste
- 1 cup shredded cooked turkey meat
- Celtic or pink Himalayan salt
- 1⁄4 cup chopped fresh cilantro
- 1 fresh red Thai bird chile (optional), thinly sliced (wear gloves when handling)
- In a 4-quart saucepan, melt the coconut oil over medium heat. Add the onion and bell pepper and cook until they begin to soften, about 5 minutes.
- Add the mushrooms, ginger, and garlic and cook until the mushrooms are soft and begin to release their liquid, about 5 minutes.
- Add the tomatoes and cook until their skins begin to soften, about 3 minutes.
- In a bowl, whisk together the broth, coconut milk, and curry paste until the curry paste is incorporated. Add the mixture to the saucepan and bring to a simmer.
- Add the shredded turkey and cook until the turkey is heated through, about 2 minutes. Season to taste with salt.
- To serve, divide among 4 wide shallow bowls and garnish with the cilantro and chile (if using).
Get those turkey bones simmering in a stock pot today, and you’ll have tons of gorgeous bone broth to warm you up and slim you down. And best of all, this beautiful liquid gold is free. Now, that’s something to give thanks for!
Keep thinking Big and living BOLD!
P.S. This Thai Coconut Turkey Soup in a brand new recipe in my new Bone Broth Cookbook.