Turkey Stock
Serves: makes about 4 quarts, depending on the size of your stockpot
  • 1 leftover turkey carcass + any leftover bones or wings
  • 2 onions, peeled and quartered
  • 3 carrots, halved
  • 3 stalks of celery, halved
  • 1 Tablespoon apple cider vinegar
  • 5-7 quarts of water (this depends on the size of your pot)
  1. Remove any meat still left on the turkey and discard anything you stuffed in the cavity. Place the turkey carcass and bones in a large stockpot with COLD water. I just fill the pot to about 2 inches below the rim. You can break the carcass up to fit the pot, if necessary.
  2. Put the heat on high and bring to a boil. Immediately lower the heat to the gentlest simmer and skim any foam that surfaces.
  3. Add the vegetables and apple cider vinegar and continue to simmer, partially covered for about 2-5 hours (or as long as you have.)
  4. Strain the stock (use a fine mesh sieve to make it very clear) into a large bowl or individual containers and cool before refrigerating. Keeps in the refrigerator 3-4 days or frozen up to 3 months.
Recipe by Pamela Salzman at https://pamelasalzman.com/turkey-stock/