The Best Homemade Turkey Stock

When you really think about it, the whole Thanksgiving meal is one giant twofer. Next-day Thanksgiving leftovers are just as important as the perfect day-of meal. The turkey, however, is even more generous. You roast your turkey on day one; have the leftover meat for turkey sandwiches, chilis, and cheesy turkey enchiladas in the days after; and now you get this glorious sunny stock from the bones and bits leftover even after the meat is gone. Here’s how to make easy turkey stock from your roast turkey.

• There are countless ways to use turkey stock. Seriously, it can be used in just about any way you use chicken or vegetable stock. From turkey noodle soup to turkey pot pie, there are so many ways to use it.
• Turkey stock freezes wonderfully well. Stash some away in pint containers and you’re ready to add some delicious homemade flavor to what you’re cooking in the future.

• Cooked turkey carcass: When it comes to making turkey stock, the best turkey to use is from a roasted turkey. Because turkeys are a larger bird, the leftover bones and bits of meat from one are plenty enough for making stock. When preparing your bird for roasting, remember to save the neck bone for stock-making too.
• Vegetables: A mixture of onions, celery, and carrots add flavor without overpowering the stock.
• Whole black peppercorns (optional): Whole black peppercorns add a mild black pepper flavor and aroma to the stock.
• Fresh parsley or thyme (optional): Fresh herbs like fresh parsley and thyme add another layer of flavor to the stock, but they’re optional.

1. Fill the stockpot. In a large stockpot, add the cooked turkey carcass (broken into large chunks), onions, celery, and carrots. Add whole black peppercorns and a few sprigs fresh parsley or thyme if desired, then add enough water to cover.
2. Bring to a boil. Bring to a boil over medium-high heat.
3. Simmer for about 3 hours. Reduce the heat to maintain a simmer. Simmer until reduced by about half, 3 to 3 1/2 hours.
4. Strain. Fit a fine-mesh strainer over a large heatproof bowl. Use tongs to transfer the big bones and vegetables from the stockpot to the strainer. When only small bits remain, pour the stock through the strainer and into the bowl.
5. Cool and store the stock. Let the stock cool completely. If not using immediately, divide the stock between several small jars or storage containers. Cover and refrigerate for up to 1 week, or freeze for up to 3 months.

Cool the turkey stock completely. Divide the stock between several small jars or storage containers. Cover and refrigerate for up to 1 week, or freeze for up to 3 months.

If internally you’re saying, “You really want me to make turkey stock after I’ve already spent hours cooking a glorious feast?” let me tell you my secret: While I’m prepping for Thanksgiving, I prep for the stock as well. I put a gallon-sized zip-top bag in the fridge; throw a few ribs of chopped celery in there when I make stuffing; chop an extra carrot while making glazed carrots; put the neck bone in there after I prep the turkey; and then when we’re done eating turkey, when the bird is picked clean, I already have a pre-made kit for turkey stock requiring nothing more than water, a big pot, and patience.

• Leftover Turkey Noodle Soup
• Leftover Thanksgiving Turkey Pot Pie
• Turkey Tetrazzini
• Turkey à la King
• Turkey Enchiladas