Crock Pot Turkey Broth

Crock Pot Turkey Broth is a side dish that serves 12. One serving contains 96 calories, 13g of protein, and 3g of fat. For 31 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. From preparation to the plate, this recipe takes approximately 12 hours and 10 minutes. 42 people were impressed by this recipe. A mixture of onion, bay leaf, whole peppercorns, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Simple Nourished Living. Taking all factors into account, this recipe earns a spoonacular score of 43%, which is solid. Crock Pot Bone Broth, Crock-Pot Beef Scotch Broth, and Crock Pot Turkey Joes are very similar to this recipe.

Servings: 12

Preparation duration: 10 minutes

Cooking duration: 720 minutes

 

Ingredients:

1 tablespoon apple cider vinegar

1 bay leaf

2 carrots, cut into large chunks

2 stalks of celery with leaves cut into large chunks

3 unpeeled garlic cloves

1 onion, cut into quarters

Turkey carcass/bones

5 whole peppercorns

Equipment:

slow cooker

Cooking instruction summary:

Place the bones in your slow cooker. Try breaking them up as much as you can to fit.Add the onion, celery, carrots, peppercorns, bay leave, garlic and vinegar.Add water to 1-inch from the top of the crock. Cover and cook on low for at least 12 and up to 36 hours, adding water as necessary.Let cool and then strain the broth.Refrigerate overnight and skim off any unwanted fat that floated to the top.Keep refrigerated and use within a few days, or portion out and freeze. I like to portion mine out in 2 cup amounts and place in zip lock bags that I lie flat on a plate and place in the freezer.

 

Step by step:


1. Place the bones in your slow cooker. Try breaking them up as much as you can to fit.

2. Add the onion, celery, carrots, peppercorns, bay leave, garlic and vinegar.

3. Add water to 1-inch from the top of the crock. Cover and cook on low for at least 12 and up to 36 hours, adding water as necessary.

4. Let cool and then strain the broth.Refrigerate overnight and skim off any unwanted fat that floated to the top.Keep refrigerated and use within a few days, or portion out and freeze. I like to portion mine out in 2 cup amounts and place in zip lock bags that I lie flat on a plate and place in the freezer.


Nutrition Information:

Quickview
95k Calories
13g Protein
3g Total Fat
2g Carbs
4% Health Score
Limit These
Calories
95k
5%

Fat
3g
5%

  Saturated Fat
0.89g
6%

Carbohydrates
2g
1%

  Sugar
1g
1%

Cholesterol
43mg
14%

Sodium
80mg
4%

Get Enough Of These
Protein
13g
27%

Vitamin A
1763IU
35%

Vitamin B3
4mg
24%

Vitamin B6
0.4mg
20%

Selenium
13µg
19%

Vitamin B12
0.74µg
12%

Phosphorus
119mg
12%

Zinc
1mg
8%

Vitamin B2
0.12mg
7%

Potassium
202mg
6%

Vitamin B5
0.55mg
6%

Magnesium
18mg
5%

Iron
0.61mg
3%

Vitamin K
3µg
3%

Manganese
0.06mg
3%

Copper
0.06mg
3%

Vitamin B1
0.04mg
3%

Folate
10µg
3%

Fiber
0.58g
2%

Vitamin C
1mg
2%

Calcium
16mg
2%

Vitamin D
0.18µg
1%

covered percent of daily need
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