Name: Basic Turkey Stock
Total time: 5 h 5 min
Ingredients: 1 turkey carcass from 12- to 14-pound turkey, cut into 4 or 5 rough pieces to fit into pot; 1 large onion , peeled and halved; 1 large carrot , peeled and chopped coarse; 1 large rib celery , about 4 ounces, chopped coarse; 3 medium cloves garlic , unpeeled and smashed; 2 cups dry white wine; 1 bay leaf; 5 sprigs fresh parsley leaves; 3 sprigs fresh thyme

Why This Recipe Works

In search of a great soup recipe using the leftover Thanksgiving bird, we found that one unusual ingredient, white wine, deepened the turkey flavor without an all-day simmer. In just four hours, our stock was fully flavored, ready for additions like noodles, potatoes, or rice, and of course, turkey.

Before You Begin

Try not to use a barren carcass for the stock. The soup tastes best made with a carcass that has a good amount of meat clinging to it.

Instructions

Bring turkey carcass, onion, carrot, celery, garlic, wine, bay leaf, and 4 1/2 quarts water to boil in 12-quart stockpot over medium-high heat, skimming fat or foam that rises to surface. Reduce heat to low and simmer, uncovered, 2 hours, continuing to skim surface as necessary. Add parsley and thyme; continue to simmer until stock is rich and flavorful, about 2 hours longer, continuing to skim surface as necessary.

Strain stock through large-mesh strainer into large bowl or container; remove meat from strained solids, shred into bite-sized pieces, and set aside; discard solids in strainer. Cool stock slightly, about 20 minutes; spoon fat from surface. Use stock in one of the related recipes or cool to room temperature, cover, and refrigerate up to 2 days.