Making turkey stock is a great way to use what you have on hand post-Thanksgiving. It's easy and economical: Almost all leftover parts of the bird can be put to use, including the bones, the skin, and small bits of meat attached to the carcass.
Just place them into a large soup pot with a generous amount of water. Add some basic vegetables and simmer away for at least an hour. Skim, strain, and you have stock.
