This stock is super simple and it’s so flavourful that you needn’t fuss with any additional ingredients, such as vegetables, if you don’t feel like it.
This is a great way to use up holiday turkey leftovers. I usually freeze my bones and forget all about them for a few months. I made this using frozen bones from Christmas. It is now well past the holiday season. This stock would make a great turkey stew if you had any leftover meat. I used it to make my Sriracha Turkey Chili recipe.
- 1 turkey carcass, bones cracked to fit into a large pot
- 1 tbsp whole peppercorns
- 1- 2 tsp salt
Put all of the ingredients into the pot and pour in enough cold water to cover everything. Bring to boil over high heat and skim off any fat from the top. Lower the heat to simmer, cover the pot, and cook for 3.5 – 4 hours. Occasionally skim the fat from top.
Once you’ve reached the desired flavour, strain and discard the bones and peppercorns. Use immediately, refrigerate a few days, or freeze for later use.
Makes about 8 cups.