I had never made turkey stock before, but I know so many people say that stock is a must because it tastes so good. It also felt good to feel like I was using the entirety of the bird rather then throwing out a part that could be used; that is also part of the reason I tried cooking the giblets this year.

After thanksgiving and removing the meat from the bones, I placed plastic wrap over the carcass in the roasting pan and placed it in the fridge overnight and I don’t think that made a difference compared to cooking it right way. I took the largest pot I have, broke apart the bones as much as I could, put them into the pot, covered them with water, got the liquid to simmering with the lid on, then took the lid off and simmered it for 3 1/2 hours. You can also add herbs like sprigs of thyme and sage to get the thanksgiving flavor into the stock, or veggies like onion, garlic or celery.

I used no seasoning because my cat likes the flavor and I don’t want to give him something that is bad for cats, ie onion or garlic, from what I’ve heard.

If you choose not to season it like I did, I have found I need to add salt, because I like a more savory broth. I also add some onion, and sage and thyme to my soup when I’m cooking it.

• Get largest pot, and place broken up turkey bones into pot (and neck if you kept it)
• Cover bones in pot with water and get to a boil, add additional veggies/herbs
• Once boiling, reduce heat to simmer and simmer for 3-3.5 hours
• Place larger bones into strainer, then strain remaining stock through strainer into another dutch oven.
• If you want less matter in you stock, strain again through cheese cloth
• Sock is good in the fridge for a week or can be frozen for 3 months

To see the other recipes I cooked this year, head back to my Thanksgiving: Overview post!