Neeney
Senior Cook
Because it makes the most wonderful turkey stock! I do this everytime we have a turkey. Can up your turkey stock in pint & quart jars and have stock readily available. Stock in the grocery store is so expensive these days. Here's a simple stock recipe:
Put your turkey carcass in a pot large enough to cover it with water by about 3 inches.
Wash and cut up several carrots to 2 inches chunks (no need to peel).
Wash and cut up celery rods to 3 inch chunks (also use the leaves & root).
Wash and cut up 3 large onions...cut each onion into quarters (no need to peel).
Wash and cut up 2 heads of garlic (no need to peel and keep whole). Yes, this is heads of garlic, not the individual cloves.
Toss in the veggies and add 1 Tbsp Salt and 1 Tsp Pepper.
Bring it to a boil and then let simmer for 10 to 12 hours.
Let cool and skim the fat off the top (I usually put my pot in the garage overnight as it's too big for my fridge).
Remove all the bones and then strain and discard everything but the broth.
Pressure can in quart or pint jars 25 minutes at 10 lbs of pressure.
Put your turkey carcass in a pot large enough to cover it with water by about 3 inches.
Wash and cut up several carrots to 2 inches chunks (no need to peel).
Wash and cut up celery rods to 3 inch chunks (also use the leaves & root).
Wash and cut up 3 large onions...cut each onion into quarters (no need to peel).
Wash and cut up 2 heads of garlic (no need to peel and keep whole). Yes, this is heads of garlic, not the individual cloves.
Toss in the veggies and add 1 Tbsp Salt and 1 Tsp Pepper.
Bring it to a boil and then let simmer for 10 to 12 hours.
Let cool and skim the fat off the top (I usually put my pot in the garage overnight as it's too big for my fridge).
Remove all the bones and then strain and discard everything but the broth.
Pressure can in quart or pint jars 25 minutes at 10 lbs of pressure.