DIRECTIONS

Place all ingredients in a soup kettle. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
    Discard turkey carcass. Cool broth for 1 hour. Strain through a cheesecloth-lined colander; discard vegetables and herbs. If using immediately, skim fat from broth; or refrigerate for 8 hours or overnight, then remove fat from surface. Broth can be frozen for up to 2-3 months. Yield: 3-1/2 quarts.