The turkey carcass is simmering for stock. How long should I let it go before I strain it and stick the stock in the fridge?
Four hours works for us.
I did mine at a low simmer for 4 1/2 hours with half an onion, 2 ribs of celery, the leftover wine, some peppercorns and a little salt. Strained and cooling now. Turned out great. Good luck!
Thanks, that was quick.
Now if only I could remember when I put it on.
I had a taste, and I decided it was done. It’s strained and sitting in a covered pot to cool for a bit before it goes into the fridge.
Tomorrow it will go into zip-top bags and thence into the freezer, where it will sit for months until I get round to making soup.
I didn’t use any onion or celery or spices (except for a pinch of kosher salt), since the veg will simmer when I make the soup.
Till it’s driving the cats nuts and she climbs on the hot stove and mews
Mine is boiling now. Don’t forget the bay leaf!
The longer it goes the more you will get out of it. Alton Brown’s guidance is that you should be able to crush the bones with tongs. I usually leave mine simmering overnight - at least 8 hours.
All day for me, so I usually make it on a weekend. I probably get up at 7 or 8 a.m. or so, and plunk the carcass, bones, and assorted leftovers into the stock pot with water from the Britta, then take it off the stove in the late afternoon, or even bed time.
It was here at the SDMB where I learned not to boil it vigorously, but let it simmer, for non-cloudy broth. Although, I tend to throw in assorted leftovers of turkey dinner into the stock pot too, so it may be moot.
Chill, spoon off the fat, and freeze for soup-making later on.
This year (Canadians do Thanksgiving in October) I ended up using the turkey schmaltz (?) / congealed fat in other cooking projects, so there wasn’t anything to toss out but the bones.
Don’t forget to hang your wishbone on the knob for the stove’s timer. It’s a tradition! When it’s nice and dry, make your wish.
The stock is also good for making future gravy.