Homemade Turkey Stock

A few days after Thanksgiving I made some homemade turkey stock.  If you have a pressure canner, it is really pretty simple, and does not really take as long to make as I thought it would.  I followed the instructions on the National Center for Home Food Preservation site.  You can check it out Here. 

Basically what I did was place the turkey carcass with most of the meat removed in a large pot covered it with water and added about 4 stems of my celery (cut up) and about 4 or 5 medium size carrots (cup up) to the pot.  I boiled it for about 1 hour, until the meat could easily be removed from the bones.  Then I removed the meat and added back into the pot with the broth.  Then filled the jars with broth along with the meat and veggies, and filled within 1" from the top.  Then pressure canned it for 25 minutes.  In the end I ended up with 12 pint jars of turkey broth.

 Homemade Turkey Broth

So the other day I used the first jar of turkey broth and made some rice.  Here is what I used:

1 pint jar of turkey broth (about 1 1/2 cups broth, I used the meat and veggies from in the broth also)

1 1/2 cups water

2 tbls. butter

2 cups white rice

4 or 5 medium size turnips (skinned and cut into cubes)

I mixed everything together in the pot and cooked it according to the package directions.  When it was done I added a little more butter and some salt, and I think it came out pretty good.