Did you put your Thanksgiving turkey carcass in the freezer like I did? If not, there is always Christmas or next year. I knew I wanted to make a stock out of my turkey bones, but didn’t have time to until now.
Making turkey stock is very similar to making Vegetable Stock, you just need a turkey.
Turkey carcass (may need to be broken into pieces to fit in pot)
Vegetable scraps (carrot, celery, onion, garlic)
Water (enough to cover by 1 inch)
Place turkey bones in pot, breaking up if necessary. If you kept the giblets, add those too. Add vegetable scraps and cover with water.
Cover pot and bring to a simmer. Reduce heat and skim off any foam off the top. Allow to simmer for approximately 3 hours.
Allow to cool, remove bones and veggie scraps. Strain through colander if necessary. Put in jars and refrigerate for a week or freeze the cooled stock for 4-6 months.
Add flavor to beans or rice by cooking in stock. Add to soups. Easy folks and a great way to save money in the kitchen!