When Thanksgiving dinner is over, there’s just one more thing to make: turkey stock. But this is an easy one, I promise. All you have to do is add the ingredients to a large stockpot (at least 7 quarts, but not too tall to fit in the Anova Precision Oven) and let it simmer for anywhere from 12 to 24 hours. Using the included food probe and the oven’s sous vide mode, you can keep this stock at exactly the perfect temperature to extract all the flavors from turkey bones, vegetables, and fresh herbs—and you never have to worry about it boiling over or getting too cold. With the steam set at 50% you won’t lose half to evaporation, either. The result is a rich, golden stock that can be frozen and saved for soup, gravy, rice, or any other recipe that calls for stock or broth. This recipe yields about 3 quarts of stock.
