1 carcass of roast turkey and any remaining extra slices of turkey.
2 gallons of spring water
2 of the following: Organic parsnips, carrot, celery, leeks, sweet onion, washed and cut into ½ cubes
4 sprigs fresh thyme and 4 sprigs fresh parsley – bind with butchers twine
2 cups organic basmati rice
2 bay leaves
pinch of white pepper
1 tsp sea salt
In large pot, place all ingredients insie and bring to boil. Cover and reduce to a simmer. Continue to cook for 25 minutes. Remove carcass and any excess fat that is floating on top. Ladle up with equal amounts of veggies and rice.
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