Crock Pot Turkey Broth

Crock Pot Turkey Broth

Health Rating
Prep Cook Ready in Servings
10 min 12 h 12 h 10 min 12


1 medium White onion (cut into quarters)
2 large stalk(s) Celery (cut into large chunks)
2 large Carrots (cut into large chunks)
5 peppercorn Peppercorn
1 leaf Bay leaf
3 clove(s) Garlic (unpeeled)
1 tbsp Apple cider vinegar
1 carcass Turkey carcass


1. Place the bones in your slow cooker (I used my 6-quart). 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.

5. Refrigerate overnight and skim off any unwanted fat that floated to the top.

6. 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.

7. To make AIP friendly: Remove peppercorn

Nutrition Facts

Per Portion

Calories 75
Calories from fat 53
Calories from saturated fat 18.9
Total Fat 5.9 g
Saturated Fat 2.1 g
Trans Fat 0
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 2.7 g
Cholesterol 12.4 mg
Sodium 24.8 mg
Potassium 125 mg
Total Carbohydrate 2.6 g
Dietary Fiber 0.7 g
Sugars 1.1 g
Protein 2.7 g

Dietary servings

Per Portion

Meat 0.2
Vegetables 0.5

Energy sources



Weight Watchers Friendly - 0 WWPP

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