As long as I can remember, I always requested the bones to make a rich turkey stock.
Because it is so much larger than a chicken and it has a stronger flavor, 1 carcass goes a long way.
Turkey Stock
One huge stock pot with lid or Crockpot
One huge turkey carcass, skin and meat removed
One large onion, cut in half
One pound carrots, washed and cut into 3rds
One stick celery, chopped
3 Bay leaves
One palmful whole peppercorns
5-7 thyme sprigs or 1 tablespoon dried
4 sage leaves (optional)
Water to cover
Place all the ingredients into stockpot or Crockpot and simmer for 3 hours or set to low for 8 hours.
Strain and divide into 1 quart containers or make a soup for dinner.
There is a great Pasta Fagiole recipe on this site that I plan on making with my turkey stock.
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Thank you for taking time out of your busy day to visit a part of my little world. Just remember, beauty is in the eye of the beholder and in the world of food....."va tutto bene" (it's all good).