Any part of a turkey can be used to make stock. If you've just roasted a whole turkey, it's economical and waste-saving to make stock from the bones, neck, and giblets. However, sometimes you need ...

You can store the stock in the fridge for a week or in the freezer for about three months. You can use the stock for a healthy turkey vegetable soup (especially if you have leftover turkey meat in ...

Don’t toss your turkey carcass, neck, or leftover bits. You can transform them into a flavorful stock for soups, pan sauces, and more. Here’s how in three easy steps.

Step 3 Strain stock through a fine-mesh sieve into a clean saucepan. If you have more than 6 cups stock, simmer, uncovered, over medium heat until reduced to 6 cups. Let cool.

1 turkey carcass from a 12-14 lbs. turkey 1 onion, peeled and cut into quarters 1 bunch fresh thyme 2 gallons of water (or enough to cover by 2 inches) Place all ingredients in a large stock pot ...

Cook 2 turkey legs, skin side down, until skin is browned and crisp, about 5 minutes. Transfer legs to a large roasting pan. Repeat with remaining 2 Tbsp. oil and 2 turkey legs. Step 3 ...