- 1 Turkey carcass from 12-14 pound turkey, cut into 4-5 rough pieces that fit into pot
- 1 large onion, peeled and halved
- 1 large carrot, peeled and chopped coarse
- 1 large celery rib
- 3 medium garlic cloves, peeled and smashed
- 2 cups dry white wine
- 1 bay leaf
- 2 sprigs fresh parsley
- 3 sprigs fresh thyme
Bring turkey carcass, onion, carrot, celery, garlic, wine, bay leaf and 4 1/2 quarts water to boil in a 12 quart stockpot over medium high heat, skimming fat or foam that rises to surface. Reduce heat to low and simmer, uncovered, 2 hours, continuing to skim surface as necessary. Add parsley and thyme; continue to simmer until stock is rich and flavorful, about 2 hours longer, continuing to skim surface as necessary.
Strain stock through large-mesh strainer into large bowl or container; remove meat from strained solids, shred into bite sized pieces and set aside; discard solids in strainer. Cool stock slightly, about 20 minutes; spoon fat from surface. Use stock in your favorite soup recipe or cool to room temperature. Cover and refrigerate for up to 2 days.