Basic Turkey Stock
Thanksgiving dinner is only the beginning of the story. After the pie’s been served, and you’ve raided the turkey for sandwiches, there’s the bird’s carcass to deal with. Instead of throwing it out, make turkey stock. It can be used in any recipe calling for chicken stock, and freezes beautifully for up to 3 months.
Here are 3 recipes that taste noticeably more amazing with homemade turkey stock: Jerk Turkey Chili, Creamed Turkey, and Turkey Mulligatawny Soup.
- 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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