Turkey stock is a rich, savory cooking liquid traditionally made by simmering the leftover carcass, bones, skin, cartilage, and connective tissues from a roasted whole turkey in water with vegetables, herbs, and seasonings. It can also be made from bones and skin saved from several roasted bone-in turkey breasts, thighs, or legs. As these tissues simmer, gelatin, amino acids, small peptides, and flavorful compounds move into the cooking liquid. Homemade turkey stock makes nutritious use of parts of the bird that might otherwise be discarded while creating a deeply flavored base for soups, stews, sauces, gravies, grains, and other meals.