WHO KNEW Your Thanksgiving Turkey Carcass Makes the Best Homemade Soup Stock?

If you think making homemade soup stock sounds too difficult, please read on. Making soup stock out of chicken or turkey carcasses couldn’t be easier, and the flavor surpasses store-bought stock by a longshot.

With Thanksgiving turkey carcasses, the flavor is even richer because of the bits of stuffing that get infused into the stock. It’s easy to make and to store. For a basic recipe, you will need:

-A large soup pot (I use an 8 qt pot)

-Carcass and all juices or bits of the turkey that don’t get eaten (if it doesn’t get eaten, it can go in the pot)

-2-3 good-sized carrots (washed; no need to peel)

-3-4 celery stalks (with or without leaves; washed)

-1 large onion—cut in quarters (peeled or not peeled)

-A large handful of fresh parsley

-Salt and Pepper to taste

-Water

Put all ingredients into the pot and fill to within an inch from the top with tap water.

Bring to a boil over high heat, then simmer on low (mostly covered) for about 4 hours. Strain stock using a soup ladle and a metal mesh strainer placed over a bowl. I try to strain the vegetables out first and put them directly into the compost bucket.

Then I strain the bones, skin and turkey bits and put them directly into my Vitamix Foodcycler. The Foodcycler converts the bones, etc. into a substance that resembles the consistency of wheat germ. This can go into your compost bin. Alternatively, some composting services will take the carcass materials whole.

You can freeze your stock in pre-measured amounts for easy use. I use the Stasher silicone containers which you can get at the Coop. You could also use glass, wide mouth mason jars suitable for freezing (be careful not to fill too full if freezing; the liquid will expand).