For me, the quintessential aroma of Thanksgiving (and of autumn too, come to think of it) is not pumpkin pie, cinnamon, or hot cider. No, it's the smell of turkey broth simmering. I am not even a huge fan of turkey; I'd prefer to eat some other beast on Thanksgiving. But turkey broth? Give it to me. That stuff is pure liquid gold. I make vats of turkey stock this time of year and stash it away for soups.
But making homemade stock can be both messy and time-consuming. This time around, I am using one little tip to make things easier on myself, and it has made all the difference. More