Once you’ve harvested all the meat from your turkey for those fabulous leftover sandwiches, don’t you dare throw away the bones! Follow our five simple steps to make a savory turkey stock.
Step 1: Place leftover turkey bones (you can also include the backbone from our Citrus Grilled Turkey) in a large stockpot.
Step 2: Add water to cover by 2 inches, and bring to a boil over high heat.
Step 3: Reduce heat to medium-low, and simmer 2 hours, skimming off fat, if necessary.
Step 4: Add 2 halved onions, 2 coarsely chopped carrots, 2 coarsely chopped celery stalks, 1 halved head of garlic, 1 bunch of fresh thyme, 10 whole peppercorns, and 2 bay leaves. Simmer 1 hour more.
Step 5: Strain turkey stock through a fine-mesh sieve; discard vegetables and bones. Let cool completely. Refrigerate up to 3 days; freeze up to 6 months.