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Categories:Viewed: 89 - Published at: 4 years ago
Ingredients
- 1 turkey carcass
- 2 medium stalks celery, coarsely chopped
- 1 large carrot, coarsely chopped
- 1 medium yellow onion, quartered
- 1 medium bay leaf
- 1 teaspoon whole black peppercorns
- 6 sprigs fresh thyme
Method
- Break up carcass with a meat mallet or cleaver so it fits in a stockpot (at least 15 quarts), then add remaining ingredients.
- Add enough cold water to cover the bones by 2 inches and bring to a boil over high heat.
- Reduce heat to low and simmer, skimming occasionally, until turkey flavor comes through in the stock, about 2 to 3 hours.
- Strain through a fine mesh strainer into large heatproof containers.
- Let cool to room temperature, then refrigerate or freeze.
