Got a leftover turkey? Take that leftover holiday turkey carcass and make up a great tasting turkey stock for cooking with later!
Turkey Stock Recipe
- 1 turkey carcass
- 2 medium stalks celery, coarsely chopped
- 1 large carrot, coarsely chopped
- 1 medium yellow onion, quartered
- 1 medium bay leaf
- 10 whole black peppercorns
- 6 sprigs fresh thyme
Break up carcass so that it fits in a large pot (at least 15 quarts).
Add remaining ingredients.
Cover with water 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.
Strain through a fine mesh strainer into large heatproof containers.
Let cool to room temperature, then refrigerate or freeze.
TIP: Save the celery, carrots and onion from the stock to puree for another soup base!