Don't throw away your turkey carcass when you're done with it!
- Roast the turkey rather than fry it, if possible, has a better “stock” flavor.
- When serving the turkey, take most of the meat off the bones (including the meat on the leg and wings). Serve the meat, but reserve the bones, cartilage and skin, along with the carcass, for the stock.
- Remove all traces of stuffing and vegetables from from the carcass. If you are not going to make the stock within a day, freeze the bones and carcass.
- Break up the bones and carcass and put the whole lot in a large stock pot, soup pot, or dutch oven. Make sure there is no piece sticking out above the pot–if there is, break it or cut it further.
- Fill the stock pot with enough cold water to cover the bones. Some skin and bones will float–that is fine. Add carrots, celery, and seasonings to add flavor and yummy-ness.
Simmer, partially covered, for two hours or longer. You can cook the stock overnight if you wish. Just make sure you turn down the heat and cover the stock pot tightly so it doesn't lose too much water. Check once after about half an hour to make sure it's not boiling.
Strain it with a metal strainer once finished cooking, let cool.
When the turkey stock is lukewarm, use immediately or pour it into freezer safe food containers and freeze. Or reduce the stock with salt and refrigerate. If you prefer a low-fat stock, stick the stock, still in the bowl, into the refrigerator and skim the layer of fat off the next day.
Enjoy all the cheap, yummo goodness your Turkey Bird will provide you!
Happy Thanksgiving everyone,