Turkey Bone Broth
Ingredients
1 turkey carcass (preferably a pasture raised turkey from a local farm)
4 quarts water (and more as needed)
2 tbls. apple cider vinegar (do not skip this – it helps to extract minerals from the bones)
2 stalks celery
2 carrots
1 onion, quartered
2 tsp. garlic powder
2 bay leaves
Salt and pepper to taste
Directions
Preheat oven to 300. Roast carcass in a large roasting pan at least one hour (I put mine in the oven right from the freezer). Remove from oven.
Place carcass, water, vinegar, celery, carrots, onion, bay leaves, garlic, salt and pepper in a large slow cooker. Cover and cook on low up to 48 hours adding more water as necessary to cover the carcass, however, there will be some reduction as it cooks down.
Remove carcass from broth and strain broth through a mesh colander, removing solids (the carcass will be falling apart).
Allow broth to cool in the refrigerator until fat rises to the top.
Remove fat which has solidified and discard.
Freeze or pressure can turkey bone broth.
