Start with leftover turkey bones from your holiday feast. Break them into smaller pieces to expose more surface area for flavor extraction.

Collect all the veggies and spices. This step ensures everything is ready to toss in the pot without scrambling later.

Add the bones, vegetables, apple cider vinegar, peppercorns, bay leaves, and water into your stockpot. Make sure the bones are completely submerged for optimal flavor.

Heat the pot over medium-high heat until it reaches a boil. This initial boil helps to release impurities from the bones, resulting in a clearer broth.

Once boiling, reduce the heat to low and cover the pot. A gentle simmer allows the flavors to meld beautifully over time.

After about an hour, check for any foam or impurities that rise to the top. Skimming these off will make for a cleaner broth.

Let the broth simmer for at least 12 hours, though 24 hours will yield even richer flavors. The longer you cook, the more nutrients and flavor you extract.

Once done, carefully strain the broth through a fine mesh strainer into large containers. This removes all solids, leaving you with a silky, flavorful broth.