Basic Turkey Stock
No matter how much you eat at the Thanksgiving table, when all is said and done there’s a mangled carcass left behind. Instead of throwing it out, make turkey stock. It can be used anywhere chicken stock is, from soup to main courses.
This recipe was featured as part of our Thanksgiving Leftovers photo gallery.
- 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
- 6 sprigs fresh thyme
- 1Break up carcass with a meat mallet or cleaver 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.
- 2Strain through a fine mesh strainer into large heatproof containers. Let cool to room temperature, then refrigerate or freeze.
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