Cover all those bones and veggies with cold water. Why cold? It helps the proteins and flavors release slowly and evenly. Hot water can trap impurities, making your stock cloudy.
Bring it to a gentle boil, then immediately reduce the heat to a low simmer. You want tiny, lazy bubbles, not a raging Jacuzzi. A violent boil will make your stock bitter and murky.
Homemade Turkey Stock Recipe | How to make turkey stock, Old fashioned
Skim off that ugly gray foam that rises to the top in the first 20 minutes. It’s just coagulated proteins—toss it out. After that, let it gurgle away peacefully.
