Chef’s tip: Put bay leaf, thyme, garlic and black pepper in a cheesecloth bundle to make it easy to strain stock later.
Leftover Turkey Stock
1 leftover turkey carcass, from a 12- to 14-pound turkey, broken into large pieces
Reserved turkey necks and giblets, except the liver
3 celery stalks, thickly chopped
1 medium onion, thickly chopped
1 large carrot, thickly chopped
2 garlic cloves, sliced
1 teaspoon salt
1 teaspoon freshly ground black pepper
Place turkey carcass, necks and giblets, celery, onion, carrot and garlic in a large stockpot and add water (12-14 cups) to cover. Season with salt and pepper.
Set over high heat on stovetop and bring to a boil. Reduce heat and simmer until broth is reduced by ⅓, about 3½ hours, occasionally skimming stock with a ladle to remove the fat. Strain the stock and skim any remaining fat before using.