re: What else can I make with my turkey stock?

True but I have 2 goals with mine. Ramen and ramen

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What’s y’all’s recipe for your stock?

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My recipe is pretty basic for beef, pork, chicken and turkey stocks.

The only difference for beef stocks is I get the bones, lightly season them a bit and put them in the oven to brown pretty hard before putting them in my stock pot.

Once in the stock pot, all my stocks have onion, celery, carrots, garlic, bay leaves, a bit of Worcestershire sauce, seasoning salt (Slap Ya Mama) and black pepper.

All the above stocks I let cook for many hours----as long as 12 hours on a low simmer. When done, I'll strain and allow to come to room temperature then put it in the fridge to cool. It is then that the fat congeals on top and is very easy to remove and the stock sets like jello and is more like an aspic than a watery broth.

Seafood stocks are very basic and way shorter in cook time. I never cook a shrimp or crab stock more than an hour and only use the heads and shells covered in water with a bit of salt added to the water. Again, strain, let cool and refrigerate. These stocks stay very liquid and when bagging them up I am very careful to not disturb the particulates that accumulate in the bottom of the bowl. There is usually a lot of sandy grit in that stuff, so I work around it and discard when done.

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What’s y’all’s recipe for your stock?

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A whole chicken or turkey
4 whole onions cut in half
a whole pack of celery, broken to fit the pot. I just take off the bottom of the stalk
4 or 5 carrots all broken in half minus the tops
couple bulbs of garlic. just throw them in with skins and all
peppercorns
bay leaves
salt as needed
~ 1 tbls thyme
~ 1 tbls sage
2-3 gallons water depending on your pot size

bring to a boil and simmer covered for several hours. let it cool a bit and then strain it.

pick the meat off the bird and discard the rest

I use stock in my beans

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What’s y’all’s recipe for your stock?

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Turkey carcass and water. Keeping it simple allows for versatility later.

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+1

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add a dash of soy sauce. It'll change your life

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Fish sauce is even better than soy sauce.