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Place turkey carcass in a soup pot, press down to fit in the bottom, cut in half if necessary.
Chop the tops of the celery stalks off (about the top 1/3 portion) Wash, leaving the leaves intact. Add to soup pot with the carcass.
Chop 2-3 carrots in thirds and add to the pot.
Peel and Slice one onion, add to the pot.
Cover with water so ingredients are submerged.
Sprinkle generously with salt and pepper. Add Accent seasoning if desired.
Cover pot with a lid and cook for 1 1/2- 2 hours on low. Remaining meat will fall off of the bone, and broth will be rich and fragrant.
Strain the turkey stock, catching all of the bones and vegetables. Remove any pieces of meat from the bones, add back into strained stock. Discard the rest.
At this point, I like to refrigerate overnight. All of the grease will rise to the top and you will be able to skim it off easily when it's cold. Return to soup pot to finish.