If you’re like me, your belly is still so full from yesterday the mere thought of eating again is about to make you burst. But now’s the time to get that turkey carcass on the stove for stock makin’! Hopefully you still have the remains of that tasty bird, for an abundance of delicious soup is right around the corner.

I like to roast the carcass before I begin simmering. Remove the bulk of the meat and set aside – though some remaining meat left on is great as it will get nice and roasted. Place in a 400-450 degree F oven for about an hour. The bones will get nice and browned and any skin will get crispy. After roasting, cut the carcass into large chunks (e.g. quarters) and place the carcass in an 8 quart stockpot with enough water to cover. Bring to a boil over medium-high heat, then reduce to a steady simmer. Skim off the foam that forms on the top. Once the foam turns white you no longer need to skim. Then, toss in the following:

• an onion (halved with the skin on),
• a clove of garlic (also with the skin on),
• 2 carrots (unpeeled) roughly chopped,
• a stalk or two of celery roughly chopped and with the leaves,
• a sprig of fresh thyme,
• a bay leaf,
• a handful of flat leaf parsley
• 1 teaspoon black peppercorns
• a healthy pinch of kosher salt

Partially cover and reduce heat until it is barely simmering. Simmer for 3-4 hours, adding more water if necessary to keep the bones just covered. Take care to not over dilute your stock too much. Strain stock into a large container and freeze or start making your delicious turkey soup!

Enjoy!

Photo by WordRidden

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More delicious turkey leftover recipes from our friends in the blogosphere:
Cooking With Amy lists a bunch of tasty dishes in her Turkey Leftover Recipes post
Healthy turkey leftover recipes from Be Fit With Janet
Leftover Turkey Meals Your Kids Will Love from KidGlue
Tasty ways to use your turkey leftovers from Surviving Recession 101

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