材料 Ingredints：
- 火雞骨半隻 Turkey breast bone half
- 火雞頸 Turkey neck (can substitude to drum stick bone)
- 紅蘿蔔二磅半 Carrot 2 1/2 lb
做法 Procedure：
- 將火雞骨「如有頸或腿」略為出水，洗淨備用。Blanch the turkey
- 紅蘿蔔去皮切段。Peel and cut the carrot.
- 放全部材料入滾水中，待水再度滾後，慢火煲大約三小時便可。
Put all the ingredients into boiling water, when it returns to a boil, simmer for 3 hours.
* 火雞出水和洗淨目的是去除胸內stuffing，並且去除多餘油份。 Purpose for blanck the turkey is to clean out the stuffing and extra fat.
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