Description

Don't throw away those turkey leftovers ! With just a few hours and some aromatics they will be turned into a nourishing liquid gold!

Ingredients

Scale

1 cooked turkey carcass, broken into smaller sections
1-2 onions, quartered
2 stalks celery, chopped including leafy parts
2 carrots, peeled and chopped
2 cloves whole garlic
10-12 whole black peppercorns
1 bay leaf
Few sprigs of fresh parsley or thyme

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Instructions

Remove the skin and most of the meat from the turkey carcass. Small pieces of meat can remain for flavor. Break the carcass into smaller sections and arrange them compactly in the slow cooker.
Add the onions, celery, carrots, garlic, peppercorns, bay leaf, and herbs. Pour in enough water to cover the ingredients without exceeding your slow cooker’s recommended fill level. If the cooker is too crowded to add enough water, remove some of the carcass and save it for another batch.
Cover and cook on LOW for about 12 hours. Keep the lid on as much as possible; regular stirring is not necessary. If you check partway through and the carcass has loosened, gently rearrange it so the bones settle beneath the liquid. Add hot water only as needed to keep them covered, staying within the recommended fill level.
Carefully strain the broth through a fine-mesh strainer into a heatproof pot or bowl. Discard the bones and vegetables. Taste the broth and add salt if desired. If the flavor is stronger than you prefer, dilute with a little water.
Divide into small, shallow containers and refrigerate promptly, within 2 hours. Do not leave a large pot on the counter to cool completely. Refrigerate for up to 3–4 days or freeze for up to 3 months for best quality. Leave room for expansion when freezing.

Notes

Equipment: Large slow cooker, preferably 6–8 quarts; use only as much carcass as fits comfortably.

Water and yield: A large carcass may need to be divided between batches. The slow cooker loses relatively little water with the lid on, so the finished yield depends mainly on how much water you add, with some liquid lost during straining. Less water may produce a stronger broth; dilute after straining only if the flavor allows.

Prep Time: 20 minutes
Cook Time: 12 hrs
Category: Soups
Method: Slow Cooking