Thanksgiving dinner is over. Meat on the bird not served has been sliced off and packed away for leftovers. So what do you do with the turkey carcass? Make turkey stock! It’s easy; all you need is a large stockpot, a little time and a lot of plastic containers.
Large stockpot (large enough to cover the turkey carcass)
Plastic containers (see photo below)
One-cup measuring cup
1-2 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 stalks of celery with leaves, cut into thirds (or broccoli stalks)
2 bay leaves
1 head of garlic, cut in half (or 1 tablespoon chopped garlic)
1 tablespoon kosher salt
5 twists of a pepper grinder (or more to taste)
Place all ingredients in the large stockpot.
Add 7-8 quarts of water (enough to cover) and bring to a boil.
Simmer uncovered for 4 hours.
Strain the contents and discard the solids (there may be some good meat that falls off the bone, but beware of bones).
Chill stock overnight.
The next day, remove the surface fat.
Place in the plastic containers in 1- and 2-cup portions (most recipes call for 1 or 2 cups; a can 15 oz. can of broth is 2 cups) and freeze.