STEP 1-In a large enamel-coated cast-iron Dutch oven, bring turkey bones, vegetables, herbs, and water to a boil over high heat. Cover and simmer until vegetables are tender and liquid is flavorful. Don’t add salt to homemade stock so you can control the salt level of a dish when using the stock in other recipes.
STEP 2-Remove stock from heat, and pour mixture in batches through a fine-mesh sieve lined with cheesecloth. The cheesecloth removes any sediment from the stock. Discard solids.
STEP 3-Let stock cool to room temperature, then refrigerate until cold. Skim off and discard the solidified fat on top of stock.
STEP 4-Pour cold stock into glass jars or freezer-safe containers. Label and date containers, and refrigerate for up to 1 week or freeze for up to 6 months.
