1 roast turkey carcass, broken into 4 - 6 pieces
cold water
2 whole carrots
2 ribs celery, broken in half
2 onions, unpeeled and split in half
1 t dried thyme
6 peppercorns (I use sechuan peppercorns for a bit of zing)
1 bay leaf
6 sprigs parsley
Place turkey carcass pieces into a large soup pot and cover with cold water.
Gently bring to a simmer and remove any foam that may accumulate on the surface.
Add the remaining ingredients and cook 2 hours more. Strain and discard all solids.
REfrigerate stock overnight. Remove congealed fat from the surface of the stock before
using. Stock will keep 5 days in the refrigerator or freeze for longer periods.
Makes 4 to 6 cups stock.
A perfect first step to creating flavorful stock and using every bit of your turkey dinner leftovers.