**I’m a slacker and planned on posting this weeks ago! **

I usually intend to make stock with the turkey bones, but never get around to it…this year I was determined not to waste a bit of that free range bird 😉 After removing all of the meat, I double wrapped the bones in plastic wrap and stored it in my refrigerator – not the freezer this time! A couple of days later, I threw all the ingredients in my giant 12 quart pot and simmered the contents for about four hours. Once the stock was finished, I strained it and then prepared my veggies for the simple soup that I planned for dinner. I was so pleased with how the soup turned out that this will have to become a new tradition for my family…this and the turkey tetrazzini that I will share with you all later. Thanks for reading, enjoy!

**This recipe made a very large batch or rich and flavorful stock, and what is pictured is what was left over after making turkey noodle soup.

Basic Turkey Stock – inspired from Brown Eyed Baker

• 1 turkey carcass
• 10 quarts water
• two onions
• 4 carrots
• 4 celery
• 1 TBSP peppercorns
• 2 TBSP kosher salt or more to taste
• 2 TBSP apple cider vinegar
  *special equipment – 12 quart pot

Place all in a 12 quart stock pot. Bring to a boil, then reduce to a simmer and cook for at least 4 hours, skimming the foam off the top as necessary. Strain through a fine mesh strainer into large heatproof containers. Let cool to room temperature, then refrigerate or freeze.

Turkey Noodle Soup –

• 2 quarts turkey stock (*more or less depending on how “soupy” you like it)
• 2 cups roasted, and chopped turkey (*I used the dark meat*)
• 1 small onion, diced
• 2 – 3 carrots, diced
• 2 – 3 celery ribs, diced
• 2 TBSP olive oil
• 2 cups egg noodles
• kosher salt and pepper