Well, the big feast is over, and the turkey sandwiches are coming out. What do you do with that humoungous carcass after you have picked the bird clean? Don’t throw it away! Turn that skeleton into delicious stock to have on hand for whatever. The roasting of the bird gives it richness and depth of flavor. You can add whatever other vegetables you may have left over, parsnip, turnip, rutabaga, kohlrabi. Use it as a base for a soup, to enrich sauces, make gravy with it, or just boil up some egg noodles in it for hot bowl of soup on an autumn afternoon
It is so simple, just put everything in a pot with some water and simmer for a couple of hours. As a side benefit, your kitchen will smell heavenly.
Simple Turkey Carcass Stock – Prep time 10 minutes. Cook time 2 hours. Makes about 4 quarts.
Turkey carcass and any left over bones or scraps of meat
3 medium carrots scrubbed and chunked
3 stalks of celery cut into 4 pieces
2 medium onions, quartered
1 parsnip (optional)
1 Tablespoon whole black peppercorns
1 teaspoon Kosher salt (or more to taste)
Put the carcass, bones and any scraps of meat (yeah, right) into a large pot. If your house is anything like mine, that carcass is picked pretty clean.
Add vegetables, a tablespoon of black peppercorns and a teaspoon of kosher salt. Add water until the meat is covered and put over medium high heat.
Bring to a low boil, reduce heat and simmer GENTLY for 2 hours. Skim off the foam that may rise during the first few minutes.
Let cool for half an hour and strain into containers, pressing the juices out of the ingredients. Keeps perfectly in the freezer for months.