Recipe: Turkey Stock for people who aren’t obsessed (AKA, like my Dad used to make*)
Makes about 6 quarts of stock, but this will vary depending on width your pot, and how much you break up your carcass
12 Quart or larger pot (my dad has always used one like this: Granite Ware Stock Pots)
Carcass from one turkey, broken into pieces that will fit in your pot (or not broken up at all, if your pot is big enough)
1 large onion, trimmed and halved
1 celery rib, cut in half (optional)
1 large carrot, peeled and cut in half (optional)
1 tsp salt
1 tsp whole black peppercorns (optional)
1 bay leaf
1 sprig fresh thyme, or 1 tbsp dried thyme (optional)
1 half a bunch of parsley stems (optional)
Cold water to cover other ingredients
1. Put all ingredients in granitware pot, and add the cold water – you want to cover the ingredients by one inch.
2. Put pot on high heat, bring to a bare simmer, and skim off anything that rises to the top that you wouldn’t want to eat in a soup. You do not want the stock to boil!
3. Reduce heat to keep pot at a simmer, and simmer uncovered for four hours (five or six is OK as well.)
4. Strain stock into large pot, let rest until room temperature, cover, refrigerate overnight. The next day, remove the fat cap from the stock, and use, refrigerate for up to 4 days, or freeze.
*See my stock straining setup here.