Recipe by Mindy Fox
Start to Finish: 3 hours, 45 minutes (plus cooling)
Servings: Makes about 3 quarts
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, 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.