Basic Turkey Stock 1 turkey carcass 3 sprigs parsley 2 medium onions, sliced 3 ribs celery, cut up 2 medium carrots, cut up 1 bay leaf 2 tsp dried leaf thyme 2 tsp salt dash pepper Break up carcass and place in a large stockpot or Dutch oven. Add remaining ingredients. Cover with cold water.
Bring to a simmer over medium low heat. Reduce heat to low and simmer for about 3 to 4 hours. Cool slightly.
Strain broth into a bowl. Refrigerate then remove fat from top of broth. Makes about 4 cups of turkey stock.