Browning the bones makes a wonderful, rich soup stock!
1 turkey carcass
2-3 medium-size onions, roughly cut into several large pieces
3-4 fat carrots, roughly cut into several large pieces
2 large stalks celery, roughly cut into several large pieces
2-3 tablespoons vegetable oil, or as needed
3-5 large cloves, garlic, bruised (smashed gently under the side of a chef’s knife)
2 bay leaves, gently crushed
1 teaspoon, dried thyme or 3-4 stems fresh thyme
1/2 teaspoon whole peppercorns
3-4 stems fresh parsley
Place the turkey carcass in a shallow roasting pan. Include any meat clinging
to the bones, and any other turkey bones you may have, including wings. Break
off and discard any bones that appear so tiny that they might blacken in the
browning process. Scatter the pieces of one onion around the bones. Place the
pan with bones in a 350 degree F oven, and roast for about 1 hour, turning the
bones occasionally for even browning. The bones are roasted sufficiently when
they are a rich brown color.
While bones are roasting, sauté the remaining cut-up onion, along with the
carrots and celery pieces, in a large skillet or pot, using just enough oil
to keep them from sticking, until lightly browned. Add bruised garlic during
last 5 minutes of cooking. Set aside.
When bones are browned sufficiently, remove the roasting pan from the oven,
and transfer all of its contents to a large stock pot. (Discard any blackened
pieces.) Place the empty roasting pan over two burners, and add a cup or two
of hot water. Scrape up all of the browned bits in the pan, and add to the mixture
to the stock pot.
Now, add to the stockpot: the sautéed vegetables, bay leaves, thyme, peppercorns
and parsley. Pour over 8 quarts of cold water - or more, if needed, to cover
everything in the stock pot by 3-4 inches. Bring the water to a boil, lower
the heat, and simmer, uncovered, 3-4 hours, to extract all the flavor from the
ingredients. During simmering, stir occasionally, and skim off sediment as it
rises to the surface, using a large shallow spoon.
Strain finished stock through a chinois (“china cap” conical strainer) or
other strainer into a clean pot or bowl. Discard the solids. If furthur reduction
is desired, boil the stock to reduce. When reduction is completed, add salt
Cool and refrigerate or freeze. Stock will keep in the refrigerator for
Makes about 6 quarts.
Do not add salt until stock is reduced to desired strength - salt will not reduce,
and if you salt too early, the end result will be over-salted.
If you wish to keep the stock for longer than three days without freezing it:
on the third day, bring it to a full, rolling boil in a saucepan, boil for two or
three minutes, then cool and re-refrigerate the stock in a clean container (don’t
re-use the original storage container unless you wash it first). Each time you boil
the stock, you will reduce it slightly, so the volume will be diminished – but,
as long as you boil it every three days as described, you can safely keep it in