Don't throw away that carcass, so much tasty potential awaits
1. Prepare the turkey carcass
Break the turkey carcass into manageable pieces with a knife and place into a large stock pot. It's fine if it still has meat attached, this will just add to the flavour.
Throw in some roughly chopped vegetables like onion, carrot and celery. Add some aromatics - a simple bouquet garni of parsley stalks, thyme, rosemary, sage, bay leaves, as well as some peppercorns will do the trick.
2. Cover with water
Then bring it to the boil and immediately reduce to a simmer.
3. Skim off the frothy bits
Use a ladle to remove the frothy top layer. Leave to simmer for about 2 hours.
Strain the stock through the sieve to remove the bones and vegetables. To intensify the flavour, you can continue to cook and reduce it.
5. And store
Store in an airtight container in the fridge or freezer (use a shatter-proof container for the freezer).