Turkey Stock (Carcass)

When Thanksgiving draws near, an essential, make-ahead ingredient for the holiday meal is turkey stock. The main reason to make turkey stock is because it is used for homemade pan gravy. However, it can also be used for other recipes such as stuffing, glazed Brussels sprouts, and of course turkey soup, which is made using leftover roast turkey. Why make it in the first place? Homemade turkey stock is an economical and sustainable way to use turkey bones and scrap vegetables rather than letting them go to waste. Plus, the homemade version tastes richer and more flavourful than the boxed or canned versions found in grocery stores.

1 turkey carcass
2 large onions, skin on
2 large carrots, unpeeled
6 stalks celery, including leaves
1 head garlic, split in half
3 bay leaves
1 Tbsp. black peppercorns (15 mL)
1 leek, white parts only (reserve green portions for wrapping herbs)
2 sprigs rosemary
5 sprigs thyme
½ bunch Italian parsley

Place the turkey carcass in a large stock pot and cover with approx. 10 cups of cold water. Slowly bring to a simmer, using a ladle to skim off any impurities that rise to the surface.

Meanwhile, cut the onion, celery stalks (set aside leaves) and carrot into a large dice and set them aside with the garlic bulb, bay leaves and peppercorns. Wrap the celery leaves, rosemary, thyme and parsley in the leek and tie it tightly with kitchen twine.

Once the broth has come to a simmer, add the vegetables and herb bundle and return to a gentle simmer, continually removing any impurities. Cook gently for 4 hours.

Strain the stock through a mesh strainer lined with damp cheesecloth; cover and refrigerate for 4-5 days, or freeze in airtight containers up to one month.

Makes approximately 8 cups (2 L).