If you submit your renewal application after the December 31st deadline and on or before June 30th, you are required to pay the late renewal. (Example: Itâs May 20, 2015 and your certification expired on December 31, 2014. You can still submit the renewal late fee until June 30, 2015.).
Place the turkey carcass into a large soup pot or stock pot and pour in the water; bring to a boil, reduce heat to a simmer, and cook the turkey frame until the remaining meat falls off the bones, about 1 hour. Remove the turkey carcass and remove and chop any remaining turkey meat. Chop the meat.
After much experimentation, my favorite time and temperature is 275 degrees F for three to four hours. I usually end up setting the oven timer for 3 1/2 hours but, really, you canât mess up this one. As a bonus, you can make economical and extremely flavorful stock with the leftover chicken carcass.