Turkey stock Leave a Comment / Soups / By Amanda and Tim / January 2, 2020 February 9, 2020Turkey carcassLeft over veggiesVeggie scraps1 carrot cut, 1 onion cut, 1 cut celeryBay leafs, thyme, rosemary, sage, salt & pepper. GarlicFill with water. Boil couple hours.Drain! I forgot to take after picture. This will have a nice color, flavour, you should get about 6-8 cups. Pour in bowl, put in fridge overnight. All the fat will come to the top. Now some scrape this off and throw that out. Well that’s awesome stuff and can replace oil in recipes. I put in container, store in fridge and or freezer. I also freeze the stock in 1 1/2CUP portions. Til the day I get up the courage to use my pressure canner so I can bottle it!Do you cook up your turkey carcasses? We have the PC Choice brand but this one is just the same.