Ginger Turkey Stock

    This flavor-packed stock is great for making ramen and curries—or just sipping like a soup. If you want a more neutral flavor, skip the ginger.
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    ginger turkey stock in ladel

    Recipe by Mindy Fox

    Start to Finish: 3 hours, 45 minutes (plus cooling)

    Servings: Makes about 3 quarts

    Ingredients

    • 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

    Preparation

    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, 3 1/2 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.