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Export 8 ingredients for grocery delivery
Step 1
To a Dutch oven or large stock pot, add turkey carcass and cold water to cover (see note 2).
Step 2
Over medium-high heat, bring to a boil. Immediately reduce heat to low and skim the foam off the top.
Step 3
To the pot add onion, carrot, celery, and salt. If desired, tie parsley stems, thyme, garlic, bay leaf, and peppercorns to make a sachet or add loosely to the pot (see note 5).
Step 4
Simmer gently (bubbles should barely break the surface at irregular intervals) until the turkey has released its flavor, at least 1 hour or up to 4 hours. The longer the broth simmers, the more flavor it will have.
Step 5
Strain the broth through a fine-mesh strainer or cheesecloth. Place in a large bowl and chill covered overnight in the refrigerator.
Step 6
The next day, scrape off the accumulated fat from the top of the stock and discard. Divide the broth into freezer-safe containers (leaving at least 1/2-inch for expansion), label, and freeze. Or, refrigerate and use within 4 days.
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