Turkey Broth

First, the broth. I was too tired to start this on Thursday so threw the turkey carcass into a (large) plastic bag and put it in the freezer. When I was ready to make broth on Saturday, I could only fit part of the carcass, since I cooked a 26 pound turkey, so I just used the parts that would fit into my largest stockpot.

I covered it with water and brought it to a simmer. Let the grey gunk form at the top and skimmed it off, then added some of my “stock building blocks” from the freezer, including carrot ends, onion tops, and celery parts. I added a few peppercorns, some parsley from the garden, some salt, and a bit of thyme. I brought it to the lowest possible simmer, covered it partially with a lid ajar, and let it cook a few hours. I tend to undersalt broth and then add salt as necessary when I cook soup or whatever.

After turning off the heat, I pulled out the largest parts to let cool so I could pull the meat off the bones and set aside for something. I strained the rest and cooled it overnight in a large pickle jar, so the fat would settle on the top and could be easily removed.