Turkey Stock Recipe

1. Remove the meat from the turkey bones then break the bones into smaller chunks that will fit into your pot. Put the turkey bones and any or all of the optional ingredients into your pot and cover with 2-3 inches of cold water.
2. Bring the pot to a simmer over medium-high heat - don't let it boil or you will have a cloudy stock. Lower the heat, cover the pot, and simmer it gently for 3-4 hours.
3. Remove the pot from the heat and use tongs to remove the large bones and vegetables. Then, strain the stock through a colander into a large bowl.
4. Next, place a fine-mesh sieve over another bowl and strain the turkey stock once more to remove any small particles.
5. Either use the stock right away or cool it in your fridge for 24 hours. If there is a layer of fat on top, scoop it off. Transfer the cooled stock to jars to store in your fridge for up to 3 days, or transfer it to freezer bags to freeze for up to 6 months.

Slow Cooker Instruction

1. Place all the ingredients into your slow cooker and fill the pot with cold water. Turn your slow cooker to low for 10 hours. Note: you can slow cook the stock for up to 24 hours if needed, but you may want to add a little more water halfway through. Continue with step 3 above once you're finished cooking.