Turkey Stock

You didn't throw that turkey carcass in the trash. Did you?

I hope not, because now would be the time to be making some excellent turkey stock.

I don't spend too much time agonizing over this. One thing I think is especially important is to break up the turkey bones. I take them outside with a big cleaver and a hammer and crack them in two. Break up the rib cage, breast bone, etc., even more.

Throw all the bones in a big stock pot with a couple of large carrots cut into pieces, an onion sliced in half (skin on), two or three stalks of celery cut into pieces, a fist-full of parsley sprigs, a couple of bay leaves and a few peppercorns. Cover everything with a couple gallons of water. Bring to a boil, then reduce heat to a gentle simmer and cook for a few hours, or until the stock is quite aromatic and any meat left on the turkey bones is falling off.

Use the stock to make a delicious soup and freeze rest for later.