What did you do with your Turkey bones?

I made stock with mine.

Thanksgiving was over and I was way tired of looking at that big bird taking up space in the frig. So, Mom carved all the meat from the bones, she is better at that than I am. I stuck what was left in my stock pot and cooked it and cooked it until all the goodness was out.

You might think in these tight economic times that's a good way to get the most out of your turkey purchase. That may be true but I would have made turkey stock even without the economic squeeze.

Turkey stock has a unique flavor profile that can't be duplicated with something out of a can. It's rich hardiness lends itself to combinations with the more rustic whole grains such as brown rice and quinoa that overwhelm chicken stock. Substituting a cup of turkey stock to soup recipes that call for chicken stock will add a soulfulness to the soup that's the essence of comfort food.

If your left with the impression that I really like turkey stock, you're right. Once you start cooking with turkey stock there's no going back.

This is a simple recipe that makes about 20 cups of stock.

• The bones of one turkey, no giblets I've put those in the freezer to save for another purpose
• 3 carrots
• 2 celery stalks
• 2 onions
• 1 head of garlic
• 1 handful of peppercorns
• 2 tablespoons of soy sauce
• 1 handful of dried oregano
• 1/2 handful of cloves
• 1 cinnamon stick
• 1 handful of dried sage
• 2 tablespoons of vinegar

Put turkey in a 16 quart stock pot, cut carrots, celery and onions into big chunks that will fit in the pot add enough water to cover the turkey. Put the pot on high heat and add the rest of the ingredients. Bring pot to a boil then reduce the heat to a simmer. Cook for 3 1/2 to 4 hours. Cook with the lid on until the last hour then remove the lid for the last hour of cooking. Remove turkey, carrots, celery and onions. Strain stock through a colander into storage containers. Allow to cool then refrigerate overnight. Remove the congealed turkey fat before storing the stock in the freezer.

If the refrigerated turkey stock has not geltinized then return it to the stock pot and cook without a lid for another half hour and repeat the cooling process.