Thanksgiving is over. You’ve packed up all the leftovers you couldn’t eat or give away, and now the second marathon begins: how to turn it all into something you want to eat again. If you’ve roasted a turkey (or chicken) before, odds are you know to save that carcass to use as the base for stock.
But when it comes to the most flavorful stock, the kind that you’d be happy to sip on straight when you just can’t get it up to make soup, there’s one thing you simply must do. Before making stock, you’ll need to roast the turkey carcass.
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