"What to do with the carcass of the turkey after all the meat is gone? Make stock, of course."
turkey carcass, cut into 4 - 5 pieces to fit into pot
onion, peeled and halved
carrot, peeled and cut in 2-inch lengths
celery rib, cut in 2-inch lengths
garlic cloves, smashed
dry white wine
ground black pepper
4 1/2 quarts
Preheat oven to 400°F Place carcass on baking sheet. Roast until bones turn brown.
Transfer browned bones to stock pot. Add onion, carrot, celery, garlic, wine, bay leaf, parsley, thyme, salt to taste, pepper to taste and water. Bring to a boil over medium-high heat, skimming any fat or foam that rises to the surface. Reduce to low, and simmer 4 hours or until stock is rich and flavorful.
Strain stock through a large mesh strainer; discard solids. Cool to room temperature, then refrigerate. When fat solidifies on top, remove and discard. Package, seal tightly and store in refrigerator up to 1 week, or freezer up to 6 months. (Leave 1" headspace for freezer storage.).