My most prized Thanksgiving leftover isn’t the creamy mashed potatoes, savory stuffing, or even the last of the tasty pies. It’s the gristled and war torn-looking turkey carcass. It’s on the stove at the moment, bubbling away along with vegetables and seasonings. The result will be enough turkey broth to last us through a month of soups.
Turning your leftover turkey bones into a flavorful broth takes 10 minutes to do and will make your house smell like Thanksgiving all over again. Here’s a quick and dirty method:
Break the carcass apart, separating the bones enough so everything will fit into a large soup pot. Add:
–A couple of ribs of celery, snapped in half
–Two peeled carrots, cut into thirds
–One large onion, peeled and quartered
–Two bay leaves
–And, if you are so inclined, any of the following: a few cloves of peeled garlic, a couple of roughly chopped leeks, 6 black peppercorns, a handful of parsley, a couple of sprigs of thyme
Fill the pot with enough cold water so that it reaches a couple of inches above the turkey bones. Bring to a boil and then drop the heat until it simmers. Simmer the broth for 3 to 4 hours or until the liquid is infused with flavor. Remove the bones with tongs and discard. Set a colander or sieve over a large bowl and pour the broth in, straining out the vegetables.
If you want to eliminate the fat from the broth put the bowl of broth in the refrigerator until chilled and skim the fat that congeals on top.
Divide into freezer-safe bags or containers and freeze until ready to use.