PLACE TURKEY FRAME IN DUTCH OVEN WITH 5 QUARTS OF WATER AND 1 ONION QUARTERED, AND 4 TSP. OF SALT.
COOK COVERED FOR 1 1/2 HOURS.
REMOVE THE TURKEY FROM THE BONES, AND DISCARD THE BONES.
REMOVE THE ONION FROM THE BROTH.
ADD MEAT BACK TO THE BROTH, 3 TOMATOES QUARTERED, 1 TSP. THYME, 1/2 TSP. OREGANO.
ADD 8 CUPS OF VEGGIES SUCH AS CELERY, CARROTS, ONION, RUTABAGA, MUSHROOMS, BROCCOLI, CAULIFLOWER, BEETS, FIDDLE HEADS, ETC .
BRING TO BOIL AND SIMMER FOR 45 MINUTES.
ADD 3 CUPS OF NOODLES AND BOIL 15 MINUTES MORE.
I LIKE TO THE LEGS AND THIGHS FROM GAME TURKEY THAT I FIRST COOK 10 HOURS IN A SLOW COOKER. THIS GIVES ME MY BROTH, AND S THE WILD GAME.
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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