Sorry for not being clear. The turkey was put in a big metal pan with only a very small amount of water and sprinkled with some seasonings and then covered with a lid. Then this pan along with many others was put in the pit. A pit is a giant hole in the ground lined with rocks and then heated with wood/coals. This is a great way to cook meat. Kind of a pain, but worth the moist smoked flavor. So you put all the pans in the pit and then put on a giant metal cover. Then you burry it with dirt to keep the heat in. They cook like this over night 8 to 10 hours or so. Then unburry them and wah-lah. So when I opened my pan it was full of turkey falling off the bones and lots of juicy stuff. I had to leave town for a family emergency and a friend took care of it for me. He pulled off all the meat which I froze to use in soups. Then he poured all the juice in a big container for me and put it in the fridge (Sadly he threw out the bones). So coming out of the pit it looked like good juice you might make a gravy with and there was a lot of it. After being in the fridge a couple of days it has a white layer on the top which I think is fat and then under that there is a clear yellowish gel (was runny when hot) that I thought was turkey juice that I might use like broth. At the bottom some turkey pieces have settled. So I was wondering if anyone might know exactly what it was. I am an amature cook, aspiring to be more. So I am very ignorant about it all. I was hoping this juicey stuff might be turkey gold that you would tell me I was so lucky to have saved. I might just be worthy of the garbage, but I figured someone might know. Thank you I hope I made more sense this time. Sandy

I keep a black magic marker in my kitchen and put the date on chicken broth cartons and condiments so I can remember how old they are. I like Progresso low-sodium chicken stock in the box and use a lot of it. Within 2 weeks is my limit. seagrass

My broth is simmering on low as I write. I have knuckle, beef femur, pigs feet and farm fresh egg shells as well as onions, leeks , carrots, onion, garlic cloves and ginger cooking. My previous consumption of broth has reduced the inflammation in my Morton syndrome arthritic feet. I have told family members of the healing benefits of broth from my experience and the reaction is tepid at best. Why do folks prefer meds with symptoms opposed to natural healing? Have we been that brainwashed to believe all the medication hype with devastating side effects as opposed to treating our bodies with respect and eating wholesome foods? I am reading Sally Fallons book Nourishing Broth and finding encouragement in the advantages of daily stock consumption to promote healing and immune boosting properties. Thank you everyone for your advise on how to make a healing broth.

You must have missed reading a copy of "Nourishing Broth" by Sally Fallon Morell and Kaayla T. Daniel, PhD, CCN. A book loaded with information and recipes. The Cliffs Notes version is found here: Broth is Beautiful - http://www.westonaprice.org/health-topics/broth-is-beautiful/  I pretty much like bone broth without a lot of other things in it. I can't/don't use onion or garlic in anything anymore, since gallbladder surgery, so even those two are not necessary. I usually add some carrots and celery (be careful, the celery ends and leaves can be bitter), and some parsley or parsley stems (if I happen to have a bundle of them), and that's about it for the bone broth I make. If I want to make vegetable broth, that's a completely different "beast". I learned to make vegetable broth from trimmings and less-than-perfect vegetables when I went on a macrobiotic diet back in the late 1980's, and made it a habit ever since. In vegetable broth I avoid foods from the brassica family --- broccoli, cabbage, Brussels sprouts, cauliflower, kale, rutabagas, and turnips, which give a strong/bitter flavor. A few outer cabbage leaves are okay, but I wouldn't use a lot of them. Artichokes are also too strong for broth. I avoid using corn because it can make the broth cloudy (from the starch). For both bone broth and vegetable broth, avoid using dried/powdered versions of herbs - FRESH IS BEST! -Grainlady