Comforting Keto Bone Broth
I’m going to level with you here – roasted turkey keto bone broth is super simple but is also to each his own. And if I post any recipe here it’s going to be some version of a copycat because they’re all made basically the same. Sadly, I haven’t found any radical ways to make it, so consider this radical!
On ketofying: Most recipes have carrots and lots of onions, but I mixed it up with my own flavor preferences and made it as low carb as I could be removing the carrots and reducing the onions by halving them with onion powder. Plus thyme, and more garlic, because both are just so, so good.
The idea here is that you’re going to get a couple of meals out of this. You’re going to roast your turkey and pluck whatever meat you want off to eat, then you’re going to use the carcass for the keto bone broth. Everything inside is going to melt together into something wonderful for your body. Your body is going to think it’s valentine’s day with all the healthy vitamins and minerals from bone marrow, collagen, and gelatin. Oh, the magnesium! And calcium! And phosphorus!
Comforting Keto Bone Broth
Servings: This roasted turkey keto bone broth recipe makes around 10 cups of broth when all is said and done, and it’s amazing in recipes like egg drop soup. I basically package it all up in one cup servings to use in recipes instead of chicken broth or chicken stock.
Prep Time: 5 minutes | Cook Time: 12-24 hours | Total Time: 12-24 hours
Nutritional Facts: 2g Net Carbs| 395 Calories | 7g Fat | 2g Carbs | 34g Protein | 0g Fiber
- 1, whole turkey
- 10 cups water
- 1/2, peeled and quartered yellow onion
- 1 tbsp garlic powder
- 2 tbsp, minced garlic
- 1 tbsp garlic salt
- 1 tsp dried thyme
- 3 ribs of celery
- 2 bay leaves
- 1 tbsp apple cider vinegar
- pink Himalayan salt
- freshly cracked pepper
- Set aside your gizzards and any other innards that come with the turkey. Add a little salt and pepper to the turkey and roast the bird until the temperature reaches 180 degrees F.
- Pick off all the turkey meat so that all you’re left with is the carcass.
- Add the carcass, innards, and remaining ingredients to a slow cooker and set the temperature to Low.
- Cook for at least 12 hours on low with the cover on (so the water doesn’t evaporate) — you can cook even longer, I think mine went for 16 hours and some people let theirs go for 24 hours. Because you cooked the turkey first, you won’t have as much fat and gooey stuff on top like other recipes. But if you do, just scoop them off the top.
- Pour the broth through the cheesecloth or fine strainer (I never have cheesecloth around, and a fine strainer works fine for me).
- Store for future use or use immediately and enjoy!