You need to make turkey stock when you prepare foods for Thanksgiving. You need the stock to make gravy and you also need the stock to add to the stuffing.

I make a double batch with about two turkey carcass but you can half the recipe if you want. I used my two biggest pots… I used a 8 gallon pot and a 10 gallon pot. I used raw carcass that I roasted but you can use cooked carcass and skip the roasting. When you roast the carcass you will collect a bunch of turkey fat at the bottom of the pan that has a lot of flavor. You might want to save that fat for your gravy (when you make a roux) and also for your stuffing….instead of butter or oil.

Ingredients for about 16 cups of stock

2 turkey carcass raw – and then roast at 350 degrees f for two hours

2 very large onions – quartered

4 celery ribs rough cut

4 regular size carrots – rough cut

12 sprigs fresh parsley

6 garlic cloves

4 small bay leaves or 2 large

8 sage leaves

6 thyme sprigs

2 teaspoons telicherry black peppercorns

Directions

Either use one really big pot (maybe a 20 gallon pot) or two bigger pots I used a 8 gallon and a 10 gallon. If your using two pots split everything up between the two pots.

Cover with water.

Bring to simmer uncovered.

Once it simmers let it continue simmering for three hours.

After it simmered remove all the carcass and vegetables that you can get out with a slotted spoon or a thong.

Then strain the broth.

Let it cool on the counter.

Refrigerate and use within three or four days or freeze and use when you need it.

Forking Great Turkey Stock!