About four years ago, my aunt offered to pack up the Thanksgiving turkey’s carcass in a trash bag for me to haul home to San Francisco. I crinkled my nose in response. Why would I take that nasty thing with me on the 4+ hour drive home, especially when my largest pot was no more than 4 quarts?
Last year, I hosted Thanksgiving in my tiny, one-bedroom apartment and had finally acquired a sizable stock pot. Entirely different story. The next morning, I broke down the carcass a little, and shoved it into the giant pot with some water, leftover onion ends and herbs to simmer for a few hours. After straining out all the odds and ends, I froze a third of the stock in ice cube trays for smaller uses and the rest in 2-cup tupperware for soups and other bulk uses.
The most awesome part? I had stock for months. And all because I threw some turkey bones and onion end pieces into a pot on a day that I otherwise spent watching movies, enjoying a roaring fire and playing games.
Even more awesome part? After using some of the turkey drippings for Turkey Day gravy, I froze the rest in cubes and used those as “stock starters” once I ran out out actual stock. Just dissolved a few frozen drippings cubes in hot water and magical flavor resulted.
The lesson I learned was to save and freeze (in reasonably small portions) all those seemingly yucky byproducts of turkey roasting. It saved me a ton of money and prep time for several months’ worth of future meals, and cost only minimal time to preserve the drippings and stock since I froze it all almost immediately.