This was wonderful! First, I broke up the carcass into big pieces and roasted in the oven at 350 for about 1 1/2 hours turning occasionally. Once the carcass was cool enough to touch, I broke it up even more and put it into a large stock pot. Next, I covered the carcass with water (about 2-3 inches above the carcass), and added a tablespoon of apple cider vinegar and let sit for an hour. ( The apple cider vinegar pulls out more nutrients and flavor from the bones). I Then added carrots, celery, onion, and a few fresh herbs (Thyme, Rosemary, Parsley) and let the carcass simmer covered on med/low heat all night. By morning I had a rich, savory broth. I filtered the broth through a fine mesh strainer. I picked all the meat off the bones and reserved both the cooled broth and turkey in the fridge. Later I made the soup with the reserved broth and meat following the recipe almost exactly. I used Wild rice from Trader Joes and added two cups organic mixed cut veggies (carrots, corn, green beans) along with the fresh ones in the recipe. Awesome!
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This was wonderful! First, I broke up the carcass into big pieces and roasted in the oven at...