To not do this is to do you and your loved ones a disservice. You've spent hours and possibly days preparing this turkey, you lovingly carved it and picked all meat off of the bones-- so why would you throw it away? You've just masterly prepared the bird for stock and stock is the gift that keeps on giving. This is definitely a "set it and forget it" recipe and the best part is you can use it now or put it in the freezer to use for later.
Turkey StockMakes about 2 Quarts
- 1 Turkey Carcass (we used one that was 14 pounds), Giblets Included
- 2 Carrots, Roughly Chopped
- 2 Stalks Celery, Roughly Chopped
- 1 Tablespoon whole black peppercorns
- 1 Bay Leaf
- 12-14 Cups of Water
Combine all ingredients in a large stockpot. Bring stock to a boil and reduce to a simmer.
Cook for 1-2 hours, until stock is flavorful and reduced slightly.
Strain and cool.
Use in our Turkey Noodle Soup or freeze for later.