You can make a soup stock from your Thanksgiving turkey or turkey breast carcass. Turkey stock is low fat and packed with flavor. You will find a wide variety of soup recipes that use turkey stock. Freeze the picked-clean turkey carcass for later use if you are not ready to make soup stock right away. Take some time to package your turkey properly for freezing because you want to prevent freezer burn. Turkey carcasses should only be frozen for four to six weeks, and the stock can be frozen as well. Freeze stock for up to three months.
Things You'll Need
- Aluminum foil
- Large freezer bags
Pick any leftover meat from the turkey. Only the bones, cartilage, bits of fat and skin should be left. Break up the bones and wrap separately for freezing if the carcass is too large. Wrap the carcass tightly in aluminum foil.
The leftover chunks of turkey can also be frozen for later use in the soup you are making, for sandwiches or for pot pies.
Place the carcass in a large freezer bag. Seal the bag almost closed, so there is just a tiny opening. Squeeze out as much of the air from inside of the bag as possible. Seal the bag once all the air is squeezed out.
Remove the turkey carcass from the freezer and let it thaw for a few minutes before beginning to make your stock.