Everyone loves a good turkey for Christmas dinner. But once you've picked off what meat you can, it's a shame to throw out the rest of the carcass because there is SO MUCH nutrition left in those bones! So here's what you can do to get the most out of your turkey.
You'll need:
Something to cook in; roaster, slow cooker, or even just a pot on the stove
Mesh strainer or cheese cloth
Wide-mouth funnel
Jars
Turkey carcass, picked clean
Garlic (I prefer minced, but you can use any form)
Onion, halved
Carrots
Celery
Spinach
Water
Salt
Put your turkey in the gadget of your choosing
put in whatever vegetables you have lying around. I always add onion, carrots, and celery, and just added spinach to this batch for the first time.
Add your seasonings! I don't go overboard since I'll taste the stock later and adjust the seasoning to suit the meal, but you do want some. Garlic and salt are a must; everything else is a plus.
Add enough water to fill your roaster/pot, and cover
You'll want to let this go on high for around 6 hours, or do as I do and leave it on low overnight (if you're using a pot on the stove, you'll want to leave it on low during the day while you are home)
When it's done, whatever meat was left on the bones will be tasteless, and your veggies will be very pale. All of that meaty and veggie goodness is now your stock!
Turn the heat off and let your stock cool; you don't want to put it directly in containers! Glass will break and plastic will crack or melt if you do this. Once it's cooled enough, you can prep your containers; I use glass jars because of the greasy film plastic gets when you put liquid like this in it.
Place a jar on your prep space, with the funnel in the top and mesh strainer (or cheese cloth) nestled on both. This will ensure your stock doesn't have those tasteless pieces, and will flow into the jars instead of all over your kitchen. It doesn't hurt to put the lids on while the stock is still warm, as it may aid in them sealing better. If the jars are still warm, place a towel on the shelf of your fridge to keep it from cracking.
And there you go; your own healthy turkey stock!
Use it in soups, gravy, in place of water when cooking rice, or even drink it straight.
*Note: you can go a step further and properly can your stock, but as I live in a large household, we use it before it could ever go bad.
Enjoy!
