After the turkey bones have been picked clean (or almost clean, a few meaty bits are good) you can make turkey soup stock.
You just add a couple of vegetables, some parsley and water and you’ll have yourself some great basic stock for soups, risottos… you name it.
It freezes well. As all stocks do. And it makes good use of a bunch of leftover bones.
2 large carrots, cut into large quarters
1 celery root, cut into chunks
leaves from the celery
2 onions halved
1 clove of garlic
5-10 stalks parsley , leaves and stems
1 tsp salt and 10 peppercorns (or to taste)
2 tbsp reserved turkey grease (I used the leftover grease from the defatted gravy) or butter
1 turkey carcass, chopped into large pieces, all stuffing removed
Melt the grease or butter in a large soup pot.
Cook the onions and garlic until lightly browned. Add the carrot and celery pieces and brown lightly as well. Pour approximately 6 quarts water into the pot (or more if your pot holds more, but don’t add too much or it will taste watery) Add the carcass, salt and pepper and bring to a light boil. Don’t cover the pot.
After about 3 hours of simmering (a few bubbles rise to the surface, not a rapid boil) the stock will be done. Strain it and use for soup right away or freeze in portions for later use.