Homemade Turkey Stock
After roasting your holiday turkey, save the bones and skin to make a rich and nourishing stock! If your turkey carcass is still whole, you will need a large pot in order to make this. I use my 14-quart canning pot. The trick to making a good stock is to have a good balance of water to veggies and bones. You can salt it or leave it unsalted. I like to add a moderate amount of sea salt to my stocks. Some people prefer to omit the salt because it is easier to cook with this way. For example, you might end up adding too much salt to the recipe that the stock is used in. Feel free to add a variety of vegetables and vegetable scraps to this stock. Most varieties of mushrooms work well with turkey to create a richly flavored stock. I used shiitake in this batch. Don't add squash peels, potato peels, or tomatoes. Leeks, onions, garlic, carrots, celery, mushrooms, savory herbs all pair well with poultry stock. I add a little vinegar to my stocks which helps to pull the minerals from the animal bones creating a nutrient-rich stock. This is especially important for growing children and pregnant and nursing mamas.