Turkey Bone Broth

1

In a large stock pot, add all the ingredients, adding water last, and bring to a boil.

2

Reduce the heat and simmer for 12-24 hours. The timing is what you prefer. The longer the better. I cooked mine for 12 hours.

3

Remove any large pieces of vegetables and big pieces of the carcass before pouring the broth through a fine mesh sieve or strainer. I use another large pot to put the sieve over.

4

Pour into 6 16oz Mason jars and let cool before putting tight lids on them to refrigerate or freeze.

5

Keep in the fridge for up to 3 days or freeze for 5-6 months.