Update my dinner status, I'm making this tonight.
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Servings: 2 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Put the turkey carcass in a big stock pot and cover with water. You can break up the carcass a bit to fit the pan. Add everything else. You don't have to peel or neatly slice anything. Just break it up into chunks. And don't worry if you don't have something; broth is very flexible! Bring to a boil, cover, and reduce heat. Simmer (with barely a bubble breaking the surface) for a few hours. Simmer longer if you have time, but it will be good after a few hours. Strain the soup using a colander or cheesecloth or whatever you have around. Pick out all the meat that you can and use in the dishes mentioned above or reserve for soup later. Pour the broth into a large jar (I pour it into a big pickle jar) and refrigerate it overnight.
In the morning or the next evening when you go to make soup, the fat will have solidified at the top so you can just spoon it off. Generally, the broth will be quite thick and jelly-like. This is good. When you heat it to make soup, it will be great! Keep the broth a week or two in the frig or freeze it for soup later. If I'm keeping the broth in the frig, I like to bring it to a boil every few days and simmer for a few minutes to keep it from spoiling.
