It's so easy to make great-tasting homemade turkey stock with what's left of your Thanksgiving turkey. I like to use a slow cooker, but you could also use a large pot and let the stock simmer on the stove.
Toss into your pot whatever you have left of your turkey--bones, skin, and any scraps of meat left hanging on the bones.
Add a generous amount of chopped onions, carrots, and celery, including the leafy ends and the onion skin. Chopping the vegetables will release more flavor, but I don't chop them too fine so that they are easier to remove after cooking.
Simmer for 8 to 10 hours. If using a slow cooker, cook on low for 8 to 10 hours.
Using a fine mesh strainer, strain the stock into another pot and refrigerate. Remove any fat that appears on the surface.
Stock may be frozen for up to 6 months.
This post is linked to House of Hepworth.
