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Turkey Bone Soup

Servings: Varies. Approx. 6 to 8 litres/quarts


INGREDIENTS

  • full turkey carcass (with any left over meat on wings or near bones)
  • 255 g (1/2 lb) carrots
  • 285 g (10 oz) celery stalks with leaves
  • 240 g (1 large) tomato
  • 175 g (6 oz) white/yellow onion
  • 38 g (4 cloves) garlic
  • 30 g (1 oz) flat leaf parsley
  • 5 ml (1 tsp) oregano
  • 5 ml (1 tsp) salt
  • 15 g (1 tbsp) apple cider vinegar or white vinegar
  • 2 bay leaves
  • 5 ml (1 tsp) thyme
  • 15 – 20 cups of water (or as needed to fill the pot)

DIRECTIONS

  • 1.   Place all the ingredients into your slow cooker or very large stock pot. Add the water to fill up the pot. Cover with lid

  • 2.   Set the timer to 12 hours on the slow cooker/crock pot. Alternatively, if cooking on the stovetop, bring to a light boil for 5 minutes then reduce heat to low. Cook for 5 to 8 hrs

  • 3.   Turn off the slow cooker or stove top, and let the broth cool. Strain through a colander. Remove the carrots and any meat solids, setting these aside. Discard the rest of the ingredients

  • 4.   The turkey broth can be stored in the refrigerator for about 5 – 7 days, or place in mason jars leaving about 1 inch for expansion, and place in the freezer. Bone broth will keep well in the freezer for several months


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  • author By Angela Wilkes
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  • Cuisine: American
  • Category: Soups
  • Created: November 5, 2021

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