I ate the WHOLE thing...

Day-After Turkey Stock

This is why you save the turkey carcass after Thanksgiving. You can scale it up or down depending on how big your turkey was.

Servings	Prep Time
Approx. 4Quarts	10minutes

Cook Time

3-1/2hours

Servings	Prep Time
Approx. 4Quarts	10minutes

Cook Time

3-1/2hours

Ingredients

Approx. 2-1/2pounds turkey carcass/bonesif a little meat is stuck in the crevasses, well, all the better
1large yellow onionskin on and roughly chopped
2 carrotsroughly chopped
2 celery ribsroughly chopped
6cloves garlicsmashed
6sprigs fresh parsley
4sprigs fresh thyme
2 bay leaves
1tablespoon whole black peppercorns
1tablespoon kosher salt
6quarts cold water

Instructions

Put everything in a 10-quart stockpot, cover and bring to a full rolling boil. Once boiling add the salt, reduce the heat and simmer uncovered for 3 hours until the stock has reduced, stirring occasionally.
Strain the liquid through a cheesecloth-lined sieve into either another pot or some other large (6-quart or so) heat-safe vessel and let it cool completely to room temperature before covering with plastic wrap. Place in the fridge and allow it to get cold so you can skim off the access fat easier or, once its cold, strain it again through a fine-mesh sieve lined with cheese cloth to help catch the fat and any stray solids there may still be (and for the latter you should probably do this).
This will keep for a few days in your fridge and up to 3 – 5 months in the freezer.