Remove all of the meat from the turkey carcass and reserve for leftovers throughout the week.

Place the turkey carcass and chicken feet into a large stockpot or crockpot. Use a cleaver knife to cut the carcass into pieces if it doesn’t fit into the pot. Add 1/4 cup of ACV to the turkey carcass and let it rest for 30 minutes. Sprinkle the herb sprigs into the pot as well.

Add filtered water to the pot, just enough to barely cover the carcass.

Bring the pot to a rolling boil. Skim the scum/impurities that rises to the top using a fine mesh strainer. Once all the impurities have been removed, lower the temperature to a simmer and place the lid onto the pot.

Simmer the turkey for a minimum of 12 hours and up to 24 hours.

Once finished simmering, turn off the heat and let it cool for 30 minutes to 1 hour. After the broth has cooled for a bit, begin straining the liquid into a mason jar using a fine mesh strainer.

Depending on how much broth was made, add 1 tsp of salt per quart of broth. Salting the broth is key, there is no greater sin than under-salted broth.

Enjoy a mug of warm, nourishing turkey broth and listen to your insides as they sing with joy.