INSTRUCTIONS
1. Using your hands, break the leftover carcass into 4 pieces. Transfer carcass, along with any other leftover bones from your turkey, to a large tall stockpot and cover with 1 gallon of cold water. Bring to a boil, reduce heat to medium-low, and simmer, skimming the surface occasionally, until stock is concentrated in flavor, about 3 hours. Strain stock into a large saucepan and boil until reduced to 2 quarts, about 1 hour longer.
