Both Preservation Grace and I were too busy cooking and eating yesterday to worry about making thoughtful posts. The Preservation Pals Thanksgiving went very well and was delicious!

Since Preservation Rob, my loving husband and right hand man, is a vegetarian, I gave away the carcass to a guest who will make better use of it. However, for future reference here is an easy way to make those turkey bones into delicious stock:







Total time: 2 hours
Prep time: .5 hour
Cook time: 1 hour
Preservation time: .5 hour
Yeild: 4-6 quarts

Ingredients
1 turkey carcass broken into pieces
6-8 quarts cold water
1/4 cup salt (more or less to taste)
6 cups of reserved vegetable scraps from the stock pile*
Simon and Garfunkel blend (4 sprigs each parsley, sage, rosemary and thyme)

Directions
Turkey carcasses are usually large and unwieldy. First break the carcass into large pieces, separating breast bones, back, wings, and legs. Strip the carcass of all large pieces of meat. Reserve the meat.

Place bones and fat in large stock pot. Add the 6 cups of reserved veggie scraps* in the pot along with the Simon and Garfunkel blend.

Cover bones and veggies with 6-8 quarts of cold water depending on your pot size. Make sure veggies and bones are completely submerged.

Add salt.

Set on high heat and bring to a boil. Once boiling, cover and turn burner down a simmer for one hour. Occasionally stir and skim any scum off the water surface. Taste for salt and add more if necessary.

After 1 hour remove the stock from heat. While still hot, carefully ladle liquid through a strainer. Discard all veggie matter and bones. The remaining liquid should equal 4-6 quarts of quality turkey stock.

Stock can be refrigerated for 2 weeks or frozen for 6 month. Stock can be canned in a pressure canner only!

*Note, if you are not using a wide mix of veggie scraps, 4 carrots, 2 chopped onions, a head worth of smashed garlic cloves and 6 stalks of celery will do the trick.

Many happy leftovers and returns!