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[pmillen]

My mother used to simmer the turkey carcass to make soup stock.  I tried it once but it smelled off.

How do you do it?  I think I need information on how old the carcass may be, what may be included (does the stuff that collects in the tray that goes in and out of the refrigerator also go in the pot?), spices that you may add, simmer duration and the like.

[Mudflap]

I don't have an exact recipe but this is along the lines of what I do.

http://www.simplyrecipes.com/recipes/moms_turkey_soup/

I like to cut meat off turkey when warm then I usually cook soup right after dinner. I also make my own egg noodles to add in.

Mudflap

[Jcorwin818]

Large stockpot
Add whole onions, carrots, celery, parsley and thyme plus the carcass and some extra meat.
Bring to a boil over med-high
Once boiling turn down and simmer for 3 to 3-1/2 hrs.
Strain and you have your stock.

[Kristin Meredith]

I will clean the rest of the "good" meat off the carcass the day after Thanksgiving and then put the remaining carcass (nothing from the pan it was cooked in) in a big pot and simmer.  I am not making a stock, but a broth, so just some salt and pepper, l let it simmer for about 3 hours, remove the carcass, cool, and  then strain the liquid through a fine mesh strainer.  I then use the broth for making soup.

If I want to make stock, do as jcorwin suggests.

[pmillen]

It appears that I don't understand the terms.  She was evidently not making stock, it was probably turkey soup starter 'cause there were little pieces of meat in it.  So she probably didn't strain it.

Nevertheless, I think I'm well on my way.  Thanks.