Makes: 8 quarts (32 cups)
Turkey stock is a great replacement for chicken stock as well as a great use of your leftover turkey bones. If you’re not ready to make stock right after Thanksgiving you can freeze the bones and make the stock later. Both stock and bones can be frozen for up to 6 months.
You can make this recipe with just the turkey, additional herbs and vegetables are optional.
1 turkey carcass
2 medium stalks celery, coarsely chopped
1 large carrot, coarsely chopped
1 medium yellow onion, quartered
1 medium bay leaf
1 teaspoon whole black peppercorns
Break up carcass so it fits in a stockpot (at least 15 quarts), then add remaining ingredients. Add enough cold water to cover the bones by 2 inches and bring to a boil over high heat. Reduce heat to low and simmer, skimming occasionally, until turkey flavor comes through in the stock, about 2 to 3 hours.
Strain through a fine mesh strainer into large heatproof containers. Let cool to room temperature, then refrigerate or freeze.
Note: To release more nutrients from the bone add a ½ cup of vinegar to your broth and let stand for a few hours before starting to cook.