Makes:8 quarts (32 cups)
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.
Break 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.
Strain through a fine mesh strainer into large heatproof containers. Let cool to room temperature, then refrigerate or freeze.