Once you’ve picked the meat off your turkey for sandwiches and other post-Thanksgiving treats, you can use the carcass to simmer up a rich turkey broth to use in soups, stews, and sauces.
Tools
Ingredients
1 turkey carcass from an approximately 12 to 14lb bird, broken down
2 stalks celery, coarsely chopped
1 carrot, coarsely chopped
1 medium yellow onion, peeled and quartered
1 bay leaf
1 tsp whole black peppercorns
6 sprigs fresh thyme
Instructions
Remove the turkey meat from the bones using a cleaver or high-quality kitchen shears. Store the meat you wish to use for leftover dishes, then set the bones and skin aside.
Combine bones, skin, and other ingredients in a large stockpot (at least 10 to 12 quarts), and add cold water to cover by 2 inches. Bring to a boil over high heat. Reduce heat to low and simmer, skimming occasionally, for 2 to 3 hours.
Strain through a fine-mesh strainer (unless using a soup-stock strainer) into heatproof containers. Let cool to room temperature, then use, refrigerate, or freeze.