Making broth from the turkey carcass for soups and gravy is the next recipe to look forward to.
Plus, a boost of protein.
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Don’t let yourThanksgiving leftoversgo to waste.
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Asmoked turkeywill give the finished stock a smokier flavor.
The meat won’t add additional flavor to the broth.
The bones contain collagen which results in a rich, thick stock.
you’ve got the option to also add the turkey neck when making stock.
It is great in soups, casseroles, andgrain bowls.
you might divide the stock into smaller portions; our Test Kitchen recommends using cup-size intervals.
The turkey stock will last in the fridge for 3 days.
To freeze turkey stock, place it in afreezer-safe bagand label it.
The turkeybone brothwill last for 6 months in the freezer.
Try apple cider vinegar.
Ingredients
1roastedturkey carcass(from [12- to 14-lb.]
Bring to boiling; reduce heat to medium-low.
Simmer, covered, for 2 1/2 hours.
Remove turkey bones from broth and set aside.
Discard vegetables and seasonings.
Taste and season with additional salt, if necessary.
Prepare the Broth
If using the broth while hot, skim fat.
If storing,chill brothin a bowl for 6 hours; lift off fat.
Place broth in a container.
Cover and chill for up to 3 days or freeze for up to 6 months.
Place meat in a container.
Cover and chill for up to 3 days or freeze for up to 6 months.
2,000 calories a day is used for general nutrition advice.
