The best (food-related) part of Thanksgiving is the leftovers. Don’t waste those turkey bones! It’s time to make turkey stock! You could watch my video on making chicken and roasted veggie stew, and simply replace the whole stewing hen with your leftover turkey carcass. But it might not fit in the crockpot, so you may have to use a bigger stock pot.
Alternatively, here’s my turkey stock plan:
Turkey stock, made with leftovers from the Thanksgiving feast. You can vary quantities and types of veggies in your stock with reckless abandon, and still end up with great stock!
Put everything in a large stockpot. Add cold water (about a gallon, usually) to just cover the turkey. Cover, and bring just barely to a boil over medium heat. Reduce heat to a bare simmer (if you're using a wood stove, which I recommend, this probably means a trivet or two). Simmer for 4-12 hours.
Strain through a fine mesh sieve, then pour into jars. Refrigerate and use in the next few days, or freeze (use freezer-safe jars and leave enough head space!) to use over the next few months. Yummy and nutritious!
- A roast turkey is best. Deep fried and smoked turkeys make stock that is, uh, "interesting."
- Thyme and/or parsley are common herb choices. But depending on how you seasoned the turkey, you may want to wait until the stock is finished, or choose the same herbs you used when you cooked the turkey.