Purchase some raw turkey parts a few days before Thanksgiving to get a head start on your holiday meal. The stock is great for your stuffing and for making gravy. You can also follow this recipe after Thanksgiving and use your turkey carcass to create a stock. Make turkey soup from your leftover turkey and your rich homemade stock. I also like to freeze the stock and some turkey to make the soup later in the winter.
Note:
Why You Don’t Boil Your Stock
1. When you boil, more volatile aroma and flavor compounds are released. This will cause the stock to have a flatter taste.
2. Boiling creates more motion within the stock making it hard to skim off the protein scum that develops on top of the stock.
3. The proteins become incorporated into the stock giving a foggy appearance.