To reduce stock after it has been strained and defatted, reheat it in a large broad pot until it reaches your desired intensity and color. The wider the pot, the more quickly it will reduce. Reducing the stock concentrates the flavor.
Turkey Stock
Makes about 4 quarts
Bones, leftover bits of meat, scraps and skin from 1 roasted turkey
6 carrots, scrubbed and cut into 1-inch pieces
8 celery stalks, cut into 1-inch pieces
1 large onion, unpeeled and quartered
2 bay leaves
1 cup dry white wine (optional)
1 tablespoon whole black peppercorns
1 teaspoon kosher salt, or to taste (see note)
5 quarts cold water
Place the turkey bones and all scraps into a large stockpot, big enough to hold them with some room to spare. Add the carrots, celery, onion, bay leaves, white wine (if using), peppercorns, salt and water into the pot. The water should cover the bones, or almost cover them, but it should be at least an inch below the top of the rim of the pot. Bring the water to a simmer over high heat, then reduce it immediately and keep the liquid gently simmering. Simmer for 1 to 2 hours, depending on how intense you want the stock to be. Press the bones down into the stock as it reduces, but it’s OK if the liquid lowers below the top of the turkey bones. Use a spoon to skim off any foam that rises to the top as the stock simmers.
Strain the stock through a colander or fine mesh sieve and discard the solids. Cool the stock, then place it in the fridge, either in a large pot or in quart containers. When the stock is chilled, scrape most or all of the fat from the top. Use as desired in various recipes. Turkey stock can be refrigerated for up to 4 days, or frozen for up to 4 months.
Note: If your turkey was brined or heavily salted, you may need less salt. Taste the broth when it is close to done. You can always add more salt toward the end!