Don’t throw away that turkey carcass make Turkey Stock!
If you’re not ready to cook it at the time, simply wrap in plastic and freeze it. A roasted stock (brown stock) works best for gravies and sauces, while a white stock, works best for soups. I say, combine them when you want a little more flavor!
Turkey Stock Recipe Ingredients:
5 pounds of mixed turkey parts (necks, backs, wings and legs)
1 onion, unpeeled
2 carrots, peeled (the skin will make the broth bitter)
2 ribs celery
3 bay leaves
1 tsp. coriander seeds
1 tsp fennel seeds
1 tsp peppercorns
A small handful of tender herb trimmings like parsley, dill, tarragon, thyme)
Turkey Stock Recipe Directions:
In a large stockpot, combine the chicken parts with 1 gallon cold water. Bring to a boil, skimming off and discarding the white foam that rises to the surface. Continue to simmer until the foam turns light brown and skim that away as well.
Add the remaining ingredients and bring to a boil again, skimming as necessary. Reduce the heat to a gentle simmer and cook, partially covered for 6 hours or until the chicken meat alls easily off the bones. Strain through a sieve and discard solids.
Cool broth to room temperature and refrigerate over night.
Remove and discard any fat from the surface.
Freeze.
Makes 1 gallon of delicious turkey stock.