Place the turkey carcass in a large pot. Cover with cold water, bring to a boil, then lower heat and simmer for 2 hours. Strain and reserve stock (reserving excess turkey meat, if desired). Transfer ...
Make the turkey broth: In a large, heavy pot over high heat, bring turkey carcass, quartered shallots, ginger, cinnamon and water to a boil. Reduce heat and simmer gently, turning turkey carcass over ...
Chop the carcass into manageable pieces with a meat cleaver. Seal in sesame oil with the vegetables spices, onion and garlic. Season with salt and pepper. Pour in about 2 litres of water slowly ...
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