I spent this morning, the Friday after, making turkey stock with the carcass of a 22-pound bird plus the fresh, uncooked neck, and the roasted wing tips. First I gleaned the carcass of meat that can be used for other dishes like risotto, then I cooked the neck in some water, before adding the broken up skeletal parts to the 8-quart stock pot in which the neck was cooked. Enough water was added to cover the turkey parts and once the water came to a boil, the heat was reduced to a simmer which lasted approximately an hour. The only spice add to this concoction was turmeric for its antibiotic quality and for color. The yield in stock was more than 6 quarts. The residual of 2 cups was set aside with which I made ramen noodle soup with onion, celery, canned mushrooms, a little of my world famous and incendiary hot chile puree, and soy sauce for lunch.
My world famous and incendiary hot chile puree is made with 7 roasted ripe bells and 3 ghost peppers (also known as bhut jolokia, an Indian import) plus a little olive oil and garlic cloves.
I HOPE THAT THOSE OF YOU WHO PREPARED THE THANKSGIVING FEAST DID NOT DISCARD THE TURKEY CARCASS(ES) BEFORE USING THEM TO MAKE STOCK.