Turkey Stock
  • 4 to 5 pounds assorted leftover turkey bones, broken into large pieces as needed
  • 1 to 1½ pounds sweet onions, quartered (about 3 large onions)
  • ½ pound carrots, peeled and halved crosswise (about 3 large carrots)
  • ½ pound celery, halved crosswise (about 4 large stalks)
  • 1 head garlic, halved crosswise
  • 12 sprigs fresh thyme
  • 10 sprigs fresh parsley
  • 3 bay leaves
  • 4 to 6 quarts cold water
  1. In a large enamel-coated cast-iron Dutch oven, bring all ingredients to a boil over high heat. Reduce heat to medium-low, cover, and simmer until vegetables are softened and stock is flavorful, about 2 hours.
  2. Remove from heat, and strain liquid in batches through a fine-mesh sieve lined with cheesecloth; discard solids. Let cool to room temperature.
  3. Refrigerate stock until cold, about 4 hours. Skim off and discard solidified fat from top of stock. Refrigerate in airtight containers for up to 1 week or freeze for up to 6 months.
Recipe by Southern Cast Iron at https://www.southerncastiron.com/homemade-turkey-stock/