Ginger Turkey Stock

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, 3 1/2 to 4 hours.

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.