Finally did it!

Background: my grandmother (who passed away a couple years ago) used to make bone broth soup. She'd always ask us to save her the bones whenever we had a large meat (turkey, chicken, ham, etc.) and she'd make and can some bone broth so she always had some available for soup. (Makes for a great, hearty soup.) Now, when she passed one of the things I got was her recipe book and, desperate to keep the tradition alive, I flipped through it to see what the recipe for bone broth soup is. Unfortunately, the book had been submerged under water at some point, the ink ran, and the recipe was illegible.

So I did what anyone in my generation did: I went to the internet. On Maria's Farm Country Kitchen I found a recipe for turkey bone soup, made it--and it's the same thing. The exact same thing. I have now duly logged this recipe into my own handwritten cookbook so it (hopefully) won't get lost again. But I'm so happy I finally did it, and I wanted to share!

Now, for those who can't find the recipe, here's what you do.

1. Get a large stock pot.
2. Put turkey bones in stock pot (try to get as much meat off of them as possible)
3. Add water to cover turkey bones. Add salt to water (I used two and a half tablespoons, but whatever you prefer)
4. Bring water to a boil. Reduce heat, cover, and simmer.
5. Skim the oil, fat, and skin off the top of the pot. (There will be tiny bubbles. Get them too.)
6. When bones start to get soft, scrape soft part away to expose more bone to the water (make sure soft part you scraped goes back into the water), set back into the water, skim if necessary.
7. Repeat as necessary until bones have collapsed in structure and broth is a pearly white-yellow.
8. Drain broth through strainer into either large bowl or large pot. Throw bones.
9. Drain broth through strainer back into original pot. Throw anything that wasn't caught the first time.
10. Make soup (adding other spices waits for this step), can leftover broth for soup later consumption. (I, personally, use self-sealing canning jars.)

And it's good! Side note--do not keep longer than six months.

bon appetit