A delicious way to use a part of the bird that is usually under-appreciated: its skeleton!
Roast (or grill or deep fry) your turkey, carve, and enjoy it with your usual fixin’s. When the big meal is over, take all the meat off the bones and refrigerate or freeze it for another use.
Refrigerate the broth for several hours or overnight. A certain amount of fat will rise to the top; remove that fat before using the broth. Discard it, or experiment by using it like you would use rendered pork lard (such as in the making of tamales).
The refrigerated turkey broth itself will be thick and gelatinous, due to its high content of collagen. Don’t let this put you off; it’s very nutritious! It will become liquid again and look like a normal broth once it is reheated.
Use some of your broth right away to make soup, then freeze the rest for later use in any recipe that calls for poultry (chicken or turkey) broth.
Turkey Broth https://comboplate.net/turkey-broth/