A wonderful way to use the turkey carcass after a holiday feast.
|Rich turkey broth, well made, gelled when refrigerated.|
|The end result is an aromatic turkey soup|
Aromatic Turkey Carcass Bone Broth
In a large slow cooker combine the following, and fill it to the brim!
- Rip all the lean from the turkey carcass after you have fed the family with it
- Set aside the lean
- Tear apart the carcass with hands, add in all the organs, skin, bones, ligaments, everything! Nothing wasted!
- Add in any egg shells you have saved, up to 6 total, chicken eggs fine, duck eggs better!
- If you have the feet toss them in too, and the neck
- Add 1/2 cup of organic apple cider vinegar with the mother such as Bragg's
- Add 2 tsp of quality pink salt or sea salt
- Add 2 tsp of black pepper
- Add the leafy heads of 4 celery
- Toss in two large carrots
- Toss in a split open shallot or three
- Toss in some cloves of garlic, to taste
- Fill to top with cold water, place on medium or high heat over night, check after 2 hours on a timer to ensure you have not over filled and its boiling out.
Separate the liquid 24 hours later
- Strain the liquid out via wire mesh strainer, into another large pot
- You can toss the remaining odd bits that have transferred their nutrients to the broth, or you can save them for other uses such as dog food, or composting in an Oscar
Making the "soup broth then soup"
- Optional, you can add one litre of organic, paleo quality chicken broth at this point if you wish more volume. This can improve the taste a bit if needed (not likely) and still allows you to access all the nutrients over time. There is no downside to doing this its purely your choice
- Boil down the broth on high until the flavor concentrates to a level you like, taste each 15 minutes
- Chop up and add the following
- 4 stalks of celery, cubed fine
- 3 shallots, chopped fine
- 3 large carrots, chopped fine
- 1 large green bell pepper chopped fine, seeded first
- As much garlic cloves chopped very fine as you like
- As much lean turkey meat as you like, chopped coarsely
- Slow cook long enough to heat through and soften the aromatic vegetables