HOMEMADE TURKEY STOCK
1 cooked turkey carcass (about 4 pounds), meat mostly removed
1 large onion, unpeeled and coarsely chopped
3 stalks celery, coarsely chopped
2 large carrots, unpeeled and coarsely chopped
1 bay leaf
1 teaspoon whole black peppercorns
A few stems of fresh parsley and/or thyme (optional)
1 teaspoon Kosher salt
about 4-5 quarts water
Make the stock:
Add all of the ingredients except salt to a large stock pot. Add enough water to cover, about 4-5 quarts. If the carcass is too large for the pot, break it up into large pieces.
Bring to a boil over medium-high heat. Turn the heat down to a simmer, cover the pot and cook until reduced by about half, 3-3 1/2 hours, occasionally skimming any foam that floats to the top.
Taste for seasoning and flavor. If you want a stronger stock, just continue simmering longer.
Set a fine-mesh strainer over a large bowl. Remove the larger bones and veggies first into the strainer to drain—so they don’t splatter hot stock all over you. And then pour the stock through it.
If you would like a clearer stock—you can re-strain it-- although not necessary. Do this: Clean the strainer so no bits remain. Cover it with a few layers of cheesecloth or a coffee filter and pour the stock though the strainer for a second time into a clean bowl.
Chill, remove fat and transfer to storage containers or bags. It will keep for one week in the fridge or up to 3 months in the freezer.
Makes about 2-3 quarts.
Don’t throw away the turkey carcass!
Use this in soups and anywhere you would use chicken stock.
Leave a little room at the top of your freezer containers for the stock to expand when it freezes.
Remember to label and date them.
4. Or, to
store in Ziploc bags: prop up a gallon freezer bags inside a quart container, fill and zip to almost seal, squeeze out any air and seal tight. Make sure to label and date the bags before laying them flat in the freezer.