One of our local grocery stores has “turkey bucks” throughout the fall—for every so many dollars you spend on groceries you receive a $1 coupon towards a turkey at Christmas time.
Between my Mom and I, I saved $10 on a $30 turkey.
Yesterday, Boxing Day, (the Day after Christmas), I roasted the turkey and removed what I meat I could from the bones.
- I put the bones into a large stock pot of water and brought it up to a low boil.
- I added a few small onions from the garden that are too small for easy peeling, tossing them, peel and all, into the pot.
- I also added some salt and pepper, some sad looking celery from the fridge and some herbs that I had dehydrated this summer.
- I let it simmer for the afternoon and evening.
- I strained out all the bones and meat, saving the meat for the soup.
- I cut up potato, onion, and carrots.
- I thawed out a package of corn from the freezer.
- I sterilized some quart jars
- I added layers of the vegetables and a layer of the meat into the jars.
- I reheated and added the turkey broth
- And the 7 quart jars are currently in the pressure canner (at 10 lb pressure for 90 minutes.)
I had some broth left over so I’ve chopped up some more veggies and popped them into the stockpot. It should be ready for supper and tomorrow’s lunch.
-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)