Congratulations, you made it. Thanksgiving day was a success because if nothing else, you made it to 
Friday! Now, in-between all of your deal savvy shopping and bargain hunting may I suggest making a turkey stock with your leftover turkey bones? This is one of the best ways to use all parts of the turkey. Throw the bones in the crockpot with some aromatics, add some veggies and water and with a little patience, (but far less than these impeachment hearings require) you’ve got turkey stock!
From here the soup world is basically your oyster. Turkey noodle soup, turkey tortellini soup, turkey and wild rice soup, any broth based soup really is yours for the making. Turkey stock can also be frozen in ice cube trays so you can use a cube as needed in recipes for an extra boost of flavor or when you don’t want to open an entire quart of broth just for one cup of liquid. That is my least favorite thing to do, waste good stock especially when it’s so expensive for a quality stock. The one I like at the regular grocery store is something like six dollars a quart, crazy, necessary sometimes, but still.
I’ve included my favorite turkey stock recipe to date here. Feel free to remove/add more of what you like, especially herbs and garlic.
Turkey Stock
Equipment
- Slow cooker
Ingredients
- turkey bones from about one turkey It's fine if there is some meat on the bones, remove skin
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 sprig fresh sage
- 1 onion, quartered yellow or white, see additional note
- 1 shallot, halved
- 2 carrots, cut into three pieces
- 2 celery stalks, cut into three pieces
- 2 tsp peppercorns
- 1 tbsp apple cider vinegar
- salt and pepper to taste
Instructions
- Add all ingredients to the slow cooker and cover with water. Try to ensure that bones are mostly below the liquid.
- Set slow cooker to the low setting, let cook for 24 hours.
- Remove large pieces of veggies and bones with tongs, discard. Strain remaining broth with a colander or mesh strainer covered in a double layer of cheesecloth. You may use the broth directly or chill overnight and re-strain the next day to remove excess fat. Add salt and pepper to taste if desired.
- Store in fridge for up to 7 days. Separate into desired containers in pre-measured quantities and keep in freezer for up to 12 months. I recommend several different sizes or cubes for maximum flexibility later!