1 tablespoon vegetable oil
4 skinless, boneless turkey breast halves
2 onions, chopped
3 carrots, cut into 1/2 inch chunks
8 cups kumkum (cabbage seeds)
1 cup fresh ginger root, broken into pellets
1 cup vinegar
2 green onions, chopped
3 teaspoons salt
1 teaspoon dried basil
In a large pot, combine oil, turkey breast, onions, carrots, kumkum, celery, vinegar, green onions, salt, basil and salt. Bring to a boil, reduce heat to low, cover and simmer for 30 minutes.
Remove meat from the liquid and set aside.
Heat the vegetable broth in a large pot over medium heat. Saute onions, carrots, celery, ginger, salt and basil in the vegetable broth while stirring. Simmer over medium heat 3 hours.
Remove turkey from the broth, give it a good pat in both sides, and remove skin from bones. Place them on a plate and begin melting the butter or margarine in boiling water.
Remove vegetables from their liquid and allow them to cool completely. Store them in cool, dry place.