Instructions

Slow Cooker Instructions

1. Break the turkey carcass apart at the joints where you can, in order to be able to fit it into the slow cooker. Remove all the skin and fatty parts as well, save any extra meat for later use. The bones are NOT going to be dry and bare, there is still fat at the joints etc, don't pick them too bare!

2. Place the turkey pieces into a large slow cooker. Add the onion, the carrots and the celery stalks ( if you have the leafy tops those are amazing for flavor, add them in!)

3. Add in the salt, peppercorns, bay leaves, fresh parsley, and then cover the turkey with water, just to the top of it, around 8-10 cups.

4. Simmer on low for 10-12 hours until the turkey bones are starting to break down, any leftover meat is falling off the bone and the broth is looking cloudy. This is best done overnight.

5. Remove the carcass from the soup pot carefully and set aside. Strain the broth through a fine mesh strainer then place in another pot.

6. Refrigerate for 3-4 days, or freeze in a freezer safe container for up to 6 months.

Instant Pot Instructions

1. Break the turkey carcass apart at the joints where you can, in order to be able to fit it into the Instant Pot. Remove all the skin and fatty parts as well.

2. Place the turkey pieces into the inner metal Instant pot. Add the onion, the carrots and the celery stalks ( if you have the leafy tops those are amazing for flavor, add them in!) .

3. Add in the salt, peppercorns, bay leaves, fresh parsley, and then cover the turkey with water, just to the top of it, around 8-10 cups.

4. Place the lid on top, close properly and set the valve to sealing.

5. Cook on high pressure for 90 minutes. Let the pot naturally release, then carefully remove the lid.

6. Remove the carcass from the pot carefully and set aside. Strain the broth through a fine mesh strainer then place in your containers of choice.

7. Refrigerate for 3-4 days, or freeze in a freezer safe container for up to 6 months.