GINGER TURKEY STOCK
MAKES ABOUT 3 QUARTS ACTIVE: 15 MIN | TOTAL: 3 HR, 45 MIN (PLUS COOLING)
This flavor-packed stock is great for making ramen and curries—or for sipping like a soup. If you want a more neutral flavor, skip the ginger. 1 turkey carcass, plus
the neck (if you have it) 12 oz. peeled fresh ginger, cut into 1∕4- inch slices (about 3 cups), optional 1 large onion, quartered 3 stalks celery,
coarsely chopped 1 large head garlic,
halved horizontally 1 tsp. coriander seeds 1∕2 tsp. crushed red pepper
2 tsp. kosher salt
1. Using a cleaver or other heavy knife, cut the turkey carcass into 3 or 4 pieces that are small enough to fit in a stock pot, then place in the pot. Add the ginger (if using), onion, celery, garlic, coriander, crushed red pepper, and 6 qt. water. Bring just to a boil over medium-high heat, then reduce heat to medium. Adjust heat to maintain a gentle simmer. Cook until the stock is rich and flavorful, 31∕2 to 4 hours.
2. Strain the stock through a fine-mesh sieve into a large bowl. Discard the solids in the strainer. Stir in the salt. Let cool completely. Divide among three 1- qt. containers. Cover and refrigerate for up to 1 week or freeze for up to 3 months.