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Nothing makes better stock than a Thanksgiving turkey! Even if you don’t use the stock right away, it’s always beneficial to make it and toss it in the freezer for a snowy winter day when you’ve been busy Christmas shopping. It’s wonderful to pull out some leftover shredded turkey, a jar of stock, make a quick batch of homemade noodles and have a rich homey meal with virtually no work!
So today when you are done feasting, just cut the meat off the bones and throw the turkey carcass and any skin into a large pot (or two). I had a 20lb turkey and it took two large stock pots to fit. I took the wings and legs and scraps and put it in the tall one, and the main part of the turkey I broke in a couple pieces to make it small enough to fit in the cast iron pot. If you still have the neck and innards, you can toss those in there too. Cover it with water and add onions, celery tops and carrots.