Step 1

Place the turkey carcass into a very large pot. If the carcass is too large, break it down into smaller pieces using a knife or poultry scissors.

Step 2

Fill the pot with water until the carcass is covered and there is about 1 inch (2.5 cm) of water above it.

Step 3

Add the carrots, onion, garlic cloves, red bell pepper, fresh parsley, bay leaf, and a tablespoon each of salt and pepper to the pot.

Step 4

Set the pot on medium-high heat and bring the water to a boil.

Step 5

During the first 30 minutes of boiling, skim off any impurities, such as fat and skin, that rise to the surface of the water.

Step 6

Once boiling, reduce the heat to maintain a gentle simmer.

Step 7

Allow the stock to simmer for approximately 3 hours. Check the pot every half hour to skim off any excess fat from the top.

Step 8

After simmering, strain the stock to remove the vegetables and carcass. You can use a colander or a fine-mesh strainer for this step.

Step 9

Allow the stock to cool before transferring it to storage containers.

Step 10

The stock can be used immediately for soups or stored in the refrigerator for short-term use or in the freezer for long-term storage.

Step 11

Use your flavorful homemade turkey stock as a base for various soups and stews. It adds a rich and savory depth to any dish it’s used in.