Rich Turkey Stock From the Thanksgiving Carcass

Recipe at a glance

Rich Turkey Stock From the Thanksgiving Carcass gives holiday food a distinct second meal instead of simply reheating the original plate. Food Network’s collection of post-Thanksgiving ideas shows how turkey, stuffing, potatoes, vegetables and cranberry sauce can move into casseroles, sandwiches, soups, snacks and other formats; this version is an original formulation built around One turkey carcass plus vegetable trimmings. ^[1]

Yield: About 3 quarts. Preparation time: 15 minutes. Cooking time: 3 to 4 hours. Use leftovers that were refrigerated promptly. FoodSafety.gov lists cooked meat and poultry leftovers at three to four days in a refrigerator kept at 40°F or below. ^[2]

Ingredients

1. 1 turkey carcass, broken to fit 2. 1 onion, quartered 3. 2 carrots, chopped 4. 2 celery stalks, chopped 5. 1 head garlic, halved 6. 2 bay leaves 7. 6 thyme sprigs 8. 1 teaspoon black peppercorns 9. 12 to 14 cups cold water ^[1]

How to make rich turkey stock from the thanksgiving carcass

1. Place the carcass in a large stockpot and add vegetables, herbs and peppercorns. 2. Cover with cold water by about 1 inch and bring just to a simmer. 3. Cook gently, uncovered, for 3 to 4 hours, skimming foam and avoiding a hard boil. ^[1]

4. Strain through a fine sieve and discard solids. 5. Cool rapidly in shallow containers or an ice bath, then refrigerate or freeze promptly. ^{[1] [2]}

Make-ahead, storage and useful substitutions

Do not salt heavily because stock concentrates when used in other recipes. Remove excessive skin and fat before simmering for a cleaner result. Roast the bones at 425°F before simmering for darker stock, or add leek tops and parsley stems. ^[1]

Refrigerate rich turkey stock from the thanksgiving carcass within two hours in shallow covered containers. Count storage time from when the original Thanksgiving food was first refrigerated, not from when it was transformed into this recipe. Eat refrigerated cooked turkey and other perishable leftovers within three to four days, or freeze sooner. Reheat hot portions to 165°F and discard food that has spent too long at room temperature. ^[2]