Categories: Sauces, gravies, seasonings

Ingredients

• 1 turkey carcass
• 1 to 2 ribs celery, coarsely chopped (see note)
• 1 large carrot, coarsely chopped
• 1 medium yellow onion, quartered
• 1 bay leaf
• 1/2 tsp. whole black peppercorns
• 3 sprigs fresh thyme OR 1/2 tsp. dried thyme

Directions

1. If necessary, cut carcass into pieces so tha it fits in a large stockpot. In the stockpot, combine the turkey carcass, celery, carrot, onion, bay leaf and peppercorns. Add enough cold water to cover bones by 2 inches. Bring to a boil, reduce heat to low and simmer, skimming off foam, 3 to 3 hours. Strain, discarding solids, into heat-safe storage containers. Cool to room temperature. Refrigerate to use in a day or so; or freeze for up to 3 months.

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