Haunted by remains of Thanksgiving?

In the tradition of decades of great grandmothers who wasted not a thing, this is our family’s method for utilizing the whole turkey… with gratitude!

  1. Remove the skin and pull legs and wings from the body, then remove and separate the white and dark meat.
  2. Slice white meat for sandwiches and reserve dark meat for leftovers or freeze for Christmas/winter.
  3. Once the bird is picked clean, place bones in a large stock pot and just cover with water. Add 2 whole garlic cloves, a whole carrot, a rib of celery and salt and pepper. Turmeric adds a nice touch too.
  4. Cover. Bring to a boil. Then lower the heat and simmer all day long.
  5. After 8 or so hours, uncover and remove from heat. Let cool before straining into glass refrigerator jars or preferred freezer containers.

Yields about 2 gallons of rich, healthy stock for better soups, stews, casseroles, pasta, and more.