Yield: 4 servings
Ingredients
- Turkey carcass (bones, skin, drumsticks, etc.)
Water (enough to cover the turkey parts) - Onion
- 3-4 carrots, diced
- 2 bay leaves
- 1/2 tsp pepper
- 1/2 tsp sea salt
- 2 garlic cloves
- 2 tsp ground sage
- 1 tsp thyme
- Chicken Bouillon
- 1 cup corn
- 1 cup green beans
- 1/4 cup lentils
- 1/4 cup quinoa
Directions for the Bone Broth:
- Break apart your turkey carcass and place in soup pot (I had to use two). Fill with water. Chop an onion in half and add that if desired. Bring to a boil, then lower to a simmer, cover and let cook for a few hours (the longer the better). This time I did mine for roughly 12 hours, but in the past I have done a total of 24 (boiled for half a day, cooled and put in the fridge and then boiled the next). You may have to keep adding water. Strain the broth and set aside. Pick through the meat and add to the broth.
Directions for the Soup:
- Add the rest of the ingredients to the soup pan (with the turkey meat and broth). You may have to add more water. The amount of bouillon is really up to you, as every batch needs a different amount. Taste and adjust seasonings. Simmer for at least an hour.
- Note: When refrigerating the broth will turn into a gel – don’t panic it’s very healthy for you. It’s because you have taken the gelatin from the turkey. Once heated, it will liquify.
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