I’m looking for ideas and comments on leftover turkey carcasses... especially large amounts that might come from company Thanksgiving events. Some ideas to get started:
1) Put bones and turkey juice into a 12 quart stock pot and simmer for a few hours
2) Remove the turkey from the bones and strain the liquid through a chinois fine mesh strainer. Do not remove the fat cap.
3) Reduce the stock-fat cap mixture to half it’s original volume (or a bit more). My rough rule of thumb: barely simmering stock may reduce as little as 1/4 inch per hour and a more moderate simmer may reduce an inch or more.
4) Use a baster to fill ice cube trays with stock (below the fat line). I like the silicone ones... and wait 2x as long as you would wait for ice cubes to freeze. Mine took 24 hours for a complete freeze.
5) Use some reduced stock along with some cranberries for a Thanksgiving oatmeal treat.
6) Use a few stock cubes for flavoring pasta water
7) Keep the stock cubes in freezer bags to keep them fresh and extend the season of homemade turkey stock
8) Skim off the turkey fat for some turkey Schmaltz (gotta represent New York)
9) Use a few cubes to help make pan sauces
10) Holiday gifts