How long do *you* simmer the turkey carcass for stock?

Another carcass question:

The turkey finished cooking at 7:15 pm. We tented it and it rested for half an hour (7:45)--then we carved it, ate, etc. At 10:30 pm (or maybe closer to 11 pm), I put it in a giant Ziploc bag and stuck it in the fridge.

My question: Can I still use this, or was it out for way too long? I remember the carcass being out for an equally long time at all my parents' long (glorious) Thanksgiving dinners, and my mom always used the carcass. But am I courting disaster if I use it?

 
It's fine. You're going to boil the heck out of it anyway. Ours have probably all been out that long

I break up my carcass and roast it on a cookie sheet with sides until it is really brown before simmering.

 
The meat probably gave up all the goodness to the stock. You can choose to use it, or not. I don't

tend to use it, but some folks feed it to their pets. smileys/smile.gif

 
I was thinking the same thing. I'd say the longer, the richer the stock. How much liquid

to add to the bones is another thing I was wondering about. I'm sure there is a formula out there somewhere. I usually have about 3/4 lb of bones and cartilage and add about 2 quarts. That seem about right?

By the way, I simmer mine for about 2-2 1/2 hours.

I keep frozen cubes in the freezer and usually end up making gravy with the rest. Not too often soup.

 
I snag a bit of meat from the carcass and taste it. When it tastes bland, it's given its all and the

stock is flavorful. I save all the veggie shreds and leftover bits too.

Our stock turned out really wonderfully this year.

 
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