Get more out of Thanksgiving turkey! Make a rich, tasty stock for soups and more! When you’ve eaten all you can hold, and all the meat is cleaned off the turkey bones, cut up the uh-hum carcass and add it to a large crock-pot with vegetables & seasonings. Let it cook long and slow to extract every drop of turkey goodness to make a phenomenal stock. Use the homemade turkey stock just as you would chicken broth.
- Combine all ingredients, except salt and pepper, in 6-quart slow cooker.
- Cover and cook on low 6 to 8 hours.
- Strain stock through double layer of cheesecloth, discarding solids, then season to taste with salt and pepper.
- Refrigerate until chilled; skim fat from surface of stock.