At our house, we call this skeleton soup. It wouldn't be Thanksgiving weekend without the lush aromas of this broth filling the kitchen. My mother says she started making it back in the Depression. "We couldn't afford to waste anything. Besides, the soup is delicious." You could freeze the broth, to use later in homemade soups. But usually, it's so good on it's own, we finish it all up by midweek.
Turkey broth is the easiest thing to do: Take an eight-quart pot. Add turkey bones, bits of stuffing, skin and seasoning. Add some chopped up vegetables, garlic and wine. Simmer, then strain and defat the broth. Finally, just season it to taste and it's ready to spoon up. If you use organic vegetables, don't peel them, just rinse and chop.
The Wine Trick: The wine is optional, but it's a good trick to remember. Alcohol releases the widest range of flavors, ones that aren't soluble in water or fats. Although most of the alcohol cooks off, the tastes it opens up make for a fine broth. Do avoid cooking wines. They taste terrible. Instead, use an inexpensive, but drinkable Chardonnay, Sauvignon Blanc, Pinot Grigio, or other dry white wine.
When America's Test Kitchen set their tasters loose on an 18-month-old wedge of Parmigiano-Reggiano, their verdict was unanimous: The closer to the rind, the better it was. Molly Birnbaum, their executive editor of Cook's Science, tells us why that is, and shares a recipe for Parmesan-Crusted Asparagus.