Wait! Don’t Throw Out the Turkey Bones, Skin & Gristle
No, when you are cleaning up the left overs (I hope this advice is not too late), toss the bones and the chunks of skin that people set aside, and also the gistle, – into a crockpot. Or a soup pot, if you don’t have a crockpot. Allow that to simmer gently over night.
Then you may use a fork or tongs to remove the bones and skin, etc., preferably in a sturdy plastic bag that is leap-proof, and toss into the garbage. Strain the liquid with a good sieve, and discard any bits of meat. (If you taste that now you will notice that all the flavour has come out – and it is in the broth). Pour the broth into some jars and set in the fridge if you will be using it soon. Or if you need to save it longer, you can freeze it.
This turkey broth is excellent for making gravies and soups! The layer of lard that may form at the top of the jar can be used to grease your frying pan when making stir-frys. If you leave it alone, it will also preserve the broth longer in the jar.