Prep Time 15 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 45 minutes
*Apple cider vinegar helps leach the maximum amount of minerals from the bones into the broth. Plus, the hit of acid in the broth tastes great.
**For spectacular, amped up turkey flavor and nourishing bone broth effects, continue cooking the bones in some of the strained broth: return the bones to the bowl of the slow cooker, along with 3 to 4 cups of broth, topping off with 2 cups of additional water and a teaspoon of apple cider vinegar to cover the bones. Cover and cook on low for as long as you can take it - another 16 to 48 hours - adding small amounts of water if the level recedes too low. Strain the bone broth through a fine sieve, and add to the refrigerated turkey stock, or freeze it separately, and combine it with the stock the next time you make soup. So flavorful, you'll use way less salt than usual.