how to make turkey stock not suck
I've made turkey stock from a carcass. There's no meat on the carcass. I placed it in a big pot, filled about halfway with water. This time (and every time I've made turkey stock) it comes out fatty and salty and not very flavorful. What can I do it to make it not so...slippery? fatty?
I'm making turkey and dumplings (like chicken and dumplings but w turkey)