After your turkey’s been picked clean by the ravenous hordes, save those wonderful bones. The broth you can make with them is a perfect base for soups, stews, and sauces. It can substitute for chicken stock or broth in recipes.
For a simple broth, gently simmer the turkey bones in a gallon of water with the following chopped vegetables: 2 medium-sized onions or a leek, 1 large carrot, and 1 celery stalk. If you’d like to pump up the flavor, add a bay leaf, a handful of parsley stems, and a crushed garlic clove to the stockpot. After an hour, strain and chill. Any fat from the turkey will rise to the top of the liquid, and you can easily skim it off with a spoon.
Turkey broth will keep in the refrigerator for up to a week, but it can be frozen for several months.