It's the day after Thanksgiving. You have time to laze around, and you fridge is full of turkey trimmings and leftover carcass. This is the moment, as Michael Ruhlman explain, to make turkey stock.
It's the day after Thanksgiving. You have time to laze around, and you fridge is full of turkey trimmings and leftover carcass. This is the moment, as Michael Ruhlman explain, to make turkey stock.
