any vegetable scraps and other turkey or chicken bones you've been saving (*see NOTES for what to use if you don't have any scraps saved up)
handful of herbs, such as basil, thyme, rosemary, parsley, bay leaf.
In a large stockpot, place all of the bones, vegetable scraps, and herbs. Pour enough water to fully submerge the scraps and bones, and bring to a boil. Once the water reaches a boil, reduce heat to a simmer. Cover and allow to simmer for 2 hours.
Turn off heat. Discard the turkey bones, then let the rest of the stock and scraps cool in the stockpot for one hour.
Over a large bowl, use a strainer or cheese cloth to catch vegetable pieces and strain liquid into the bowl. Discard vegetable pieces. Pour stock into mason jars or other containers, seal, and store in the refrigerator or freezer.
WHAT TO USE IF YOU DON'T HAVE SAVED VEGGIE SCRAPS: for a full turkey carcass, you'll want to chop up and use 3 carrots, 3 celery stalks, one medium onion, a couple cloves of garlic, and then add a handful of herbs and bay leaf. STORAGE TIPS: You can refrigerate homemade stock in an airtight container for up to four days. You can freeze stock and store in freezer-safe containers or bags for up to three months. Be sure to cool stock to room temperature before refrigerating or freezing.
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