How to Bone a Turkey & Prepare Homemade Stock Recipe

Cut off drumsticks, wing tips and second wing joint of turkey; place in stock pot. Using poultry shears or knife, remove backbone by cutting along both sides; add to pot. Lay turkey, skin side down, on cutting board. Keeping thigh skin attached to breast, cut off thighs from skin. Remove thigh meat from bones.Wrap and refrigerate thigh meat, adding bones to stock pot.

Using sharp, pointed boning knife, cut out breast bones and ribs by scraping along ribs to separate from meat and then following the contour of breast bone with knife; cut out wishbone and add bones to pot. Wrap breast (with wing drumettes attached) and refrigerate.

Add 20 cups (5 L) water to pot; bring to boil and skim off foam. Smash ginger using side of knife; add to pot along with celery, carrots, onion, leek, garlic, parsley, thyme, bay leaf, mushrooms, salt, peppercorns and cloves. Reduce heat; cover and simmer for at least 2 or up to 3 hours. Strain, discarding solids; skim off fat. Let cool and refrigerate for up to 5 days.

Makes about 17 cups/4.25 L.