Turkey Stock: A Perfect Substitute

If you're like me, you've been standing in the kitchen for the past two days. You're ready to take time off from the stove and hibernate with your turkey sandwiches and pecan pie for as long as you can stand it. We totally understand. But there's one thing left to do and in a month or so when you're in the thick of soup-simmering season, you'll be glad you went this extra mile.

Once you and your family have whittled down, used, and abused that turkey in every way possible, we invite you to turn on that burner once more. Don't take that carcass and toss it in the trash. Take it and turn up the heat! Honestly, is there any other occasion where you know you're going to have turkey bones lying around? Turkey bones perfect for making stock? Stock that would be perfect to use whenever a recipe asks for chicken broth!? We thought you'd see it our way.

Basic Turkey Stock
Makes about 3 quarts
1 turkey carcass, stripped of the meat, if possible
1 raw turkey neck, if you have one reserved from yesterday's bird
1 onion, halved
2 carrots, chopped in half
3 celery stalks, halved
2 cloves garlic
1/2 bunch parsley stems
cracked black pepper
2 bay leaves

1. Toss the turkey carcass and neck in a big stock pot along with the rest of the ingredients above.

2. Fill the pot with about a gallon of cold water, then turn heat to low and simmer for an hour or two or even up to four hours.

3. Strain the broth and cool to room temperature before putting in the fridge or freezer. The broth will keep for two or three days in the refrigerator or in the freezer for six months.

Need a few tips for storing and freezing stocks or soups? Click here for pointers!