Turkey Stock

I always use the turkey carcass and make stock to freeze for soups or gravy. I also throw in the gibblets and neck and heart, but this is not necessary. It is so easy and tastier then store bought. You can adjust the amount of herbs and spices to suit your tastes. I do prefer using fresh herbs when I can get them.

• Ready In: 4 hrs 2 mins
• Serves: 5
• Yields: 5 cups

Ingredients

• 1  carcass from roast turkey
• 7  cups water
• 2  bay leaves
• 1  onion, quartered
• 2  garlic cloves, crushed
• 2  celery ribs, chopped
• 1⁄2 teaspoon sage
• 1⁄2 teaspoon thyme
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

1. In large stockpot, bring all ingredients to a boil, reduce heat to medium-low and simmer for 3 to 4 hours.
2. Strain, reserving stock. Store in airtight containers. Freezes well.