Homemade turkey stock is a perfect post holiday recipe to transform the turkey bones into a delicious stock for a homemade soup base or many other things. This version kicks the flavor up a notch with fresh lemon and ginger.
In a large stock pot (5-6 quart), melt the butter over medium heat.
Saute the onions, celery, celery leaves, carrots and garlic until onion begins to soften.
Using a fine mesh sieve, strain the soup multiple times to remove all the vegetables, seasonings and bones.
Refrigerate until use (up to 4 days) or freeze for future use. If desired, skim any fat after refrigeration before use.
Tip for extra flavor: when I have the time, after preparing the stock I cover it and allow it to sit overnight in the refrigerator before straining the ingredients to bolster the flavor further.
Total Cooking Time is an estimate. The time for the stock to reduce to the suggested volume may take longer or less time than notes.