This is a guide for making turkey stock or broth, not a rigid formula. You can simmer it anywhere from 4 to 6 hours, depending on your schedule. Then, use it right away or store it for future use. Substitute the bones from two roasted chickens for the turkey carcass.
Stuff the turkey bones and scraps into a large stockpot. Cover with water just until the water level is above the bones, about 12 cups. Add the onion, carrot, celery, thyme, bay leaf and peppercorns.
Bring the broth to a simmer over low heat partially covered. Simmer for at least 4 and up to 6 hours to extract all of the flavor from the bones, skimming and discarding any foam that rises to the top with a slotted spoon.
Continue to check on the pot to be sure that it maintains a low simmer, with bubbles rising lazily to the surface.
Set a strainer over a large storage container or another stockpot. Use tongs to remove the carcass and any large bones, then strain the stock and discard all of the solids.
Allow the stock to cool to room temperature, preferably in a sink filled with ice water, for about 30 minutes. Store in the refrigerator for up to 1 week and in the freezer for up to 1 year.
Copyright 2021 Lynne Curry