A Plant-Forward Cook… Making Bone Broth? Yes. Here's Why.

If you've followed my cooking for a while, you know my kitchen leans heavily plant based. My meals are full of color, fiber, minerals, gentle flavors, and foods that support digestion and stress resilience. But I also believe in nuance — food choices should be rooted in intention, not perfection. And sometimes, that means embracing foods outside my usual pattern.

For me, two such foods have earned an honored place:

  • A good-quality cheese
  • A truly well-made bone broth

Both offer nutrients and depth that plants alone can't always replicate, and both remind me that nourishment is personal, not dogmatic.

But let me be completely honest… I had never made bone broth before this. And I was nervous.

Beef broth? I know it's mineral-rich and deeply supportive, but my palate simply refuses it. I've tried. And tried. My body just votes "nope."

So when this holiday turkey offered up its leftovers, I decided to try something new: a lighter, gentler bone broth. Something soothing, not heavy. Something I could actually sip and enjoy.

And surprisingly… this version is absolutely lovely. It's delicate, savory, mineral-rich, and doesn't carry that intensity beef broth tends to have. It feels like a broth that belongs in a mostly plant-based kitchen — a bridge between the nourishment of animal foods and the gentleness of vegetables, herbs, and scraps that would otherwise be tossed.

How to Make Bone Broth at Home

Bones + Scraps:

  • Turkey carcass, including wings, leg bones, and any roasted bits
  • Skin and connective tissue

Vegetables + Aromatics (mostly from my freezer scrap bag):

  • Onion ends
  • Celery tops
  • A few carrot ends
  • Garlic cloves
  • Mushrooms
  • Fresh sliced ginger — because GINGER
  • Herbs like thyme, sage, or rosemary
  • A splash of apple cider vinegar to help draw minerals from the bones

Step by Step Instructions:

  1. Load your stock pot or slow cooker. Everything goes in — bones, scraps, aromatics, herbs.
  2. Cover with cold water. Just enough to submerge the contents. This part is important!
  3. Bring it to a gentle simmer. Not a rolling boil. Simmering keeps the broth clear and allows slow mineral extraction.
  4. Let it cook long and low: Stovetop (8–12 hours), Slow cooker (12–24 hours), Instant Pot (~2 hours on high pressure). Longer time = deeper flavor + better gel.
  5. Strain it. Use a fine mesh sieve to remove solids. You can then use those scraps in your compost pile, so nothing goes to waste.
  6. Chill it. A solid layer of fat rises to the top — you can keep it or scoop it off.
  7. Mix in the gel. If you see a wobbly gelatin layer, celebrate. That's the good stuff. Mix that in and use it — it's where a lot of the nourishment comes from.

How Much This Batch Made: From one turkey carcass — 4 jars (16 oz each) + 2 jars (32 oz each)

Storage Tips:

  • Refrigerator: up to 5 days
  • Freezer: up to 6 months
  • I like freezing some in ice cube trays for small flavor boosts.

How to Use This Bone Broth:

  • Sip it on its own with sea salt as gut supportive nourishment
  • Build soups, stews, or ramen
  • Add depth to sauces and gravies
  • Cook rice or quinoa in it for extra minerals
  • Use it to deglaze pans for rich, savory flavor

Final Thoughts

For anyone navigating digestive ups and downs: bone broth can be incredibly soothing for the gut. Its natural gelatin gives the lining of the digestive tract a kind of soft, protective hug, helping things feel calmer and more supported. The minerals pulled from the bones — like calcium, magnesium, and potassium — also play quiet but powerful roles in digestion, motility, and overall gut resilience.

Even in a mostly plant-based kitchen like mine, this lighter turkey broth feels like a gentle ally for anyone wanting to nourish their digestive system without overwhelming it.

Homemade broth doesn't need perfection; it just needs time, scraps, and intention. Warm bowls await. 🍁