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
By Angela Wilkes
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