How-to Make Turkey Stock
Place 1 leftover turkey carcass (from a 12- to 14-lb turkey); 2 medium onions, cut into wedges; 2 celery ribs, cut into 1-in. pieces; 2 medium carrots, cut into 1-in. pieces; an 6 peeled garlic cloves in a shallow roasting pan coated with cooking spray. Bake, uncovered, at 400 for 1 hour, turning once.
Transfer the carcass and vegetables to a stockpot; add 4 qt. water. Pour 1 cup of water into the roasting pan, stirring to loosen any browned bits. (The bits help to add extra flavor.) Then pour the water mixture into your stockpot.
Place 1/2 cup packed fresh parsley sprigs, 1/3 cup fresh sage leaves, 1/4 cup fresh thyme sprigs, 4 bay leaves and 1 Tbsp. whole peppercorns on a double thickness of cheesecloth; bring up the corners of cloth and tie with string to form a bag. Add to stockpot. Slowly bring to boil over low heat. Cover; simmer 1 1/2 hours.
Discard the carcass and herb bag. Strain the broth through a fine mesh sleeve. If using immediately, skim fat. Or cool, then refrigerate for 8 hours or overnight; remove fat from surface before using.