- 2 small-medium turkey wings (or 1 large, approx. 2.5-3 lbs total)
- Choice of fresh herbs such as rosemary, thyme, oregano, sage, lavender
- 1-2 t mineral salt
- 6 peppercorns
- 1 T raw apple cider vinegar or white wine
- 1 bunch greens your choice (collards, kale, chard, spinach), sliced
- ½ medium head cabbage, sliced
- 1 large onion, sliced
- 2 medium-large carrots, sliced
- Enough other local, in-season veggies, sliced or chopped to fill crock pot
- 1 qt water
- 1 clove garlic per person, chopped
Place turkey wings, fresh herbs, salt, peppercorns and vinegar in bottom of crock. Top with vegetables, enough to fill crock to capacity. Add water. Cook on low 7-8 hours. Longer is okay if you are out of the house for more than 8 hours. Regardless, the veggies will be super cooked. I personally like my greens cooked such that they almost dissolve into the soup.
Using some pinchers, reach in and pull the turkey wings out. Debone them and put the meat, skin and whatever you can pull off the bones back into the soup. That’s correct, the skin and whatever cartilage and whatnot too. Don’t disparage and discard these nutrient dense parts. If you don’t like the texture of skin and cartilage, then blend them with some of the stock and/or water and add back to the soup in that manner. Your body will thank you. Add chopped garlic to bowl after serving, and if desired a dab of ghee or coconut oil. Garlic helps to normalize the gut flora and stimulate the immune system.
If you make it and decide the veggies are too cooked for your liking, then next time add the veggies only for the last two hours.