- 1 leftover turkey carcass (from a 12- to 14-pound turkey)
- 4 quarts water
- 2 medium carrots, sliced
- 2 celery ribs, sliced
- 1 medium onion, sliced
- 3 fresh thyme sprigs
- 2 teaspoons minced fresh basil
- 1 sprig fresh parsley
- 1 bay leaf
- 1 garlic clove, minced
- Place all ingredients in a stockpot. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours.
- Discard turkey carcass. Cool broth 1 hour. Strain through a cheesecloth-lined colander; discard vegetables and herbs. If using immediately, skim fat from broth; or refrigerate 8 hours or overnight, then remove fat from surface. Broth can be frozen up to 2-3 months. Yield: 3-1/2 quarts.
Originally published as Homemade Turkey Stock in Taste of Home
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