Yield depends on size of turkey


1 roasted turkey carcass

2-3 onions, washed, rough chopped (no need to remove skin)

4-6 carrots, cleaned, rough chopped

4-6 stalks celery, cleaned, rough chopped

Up to 2 cups peels and trimmings and/or rough chop of any root vegetables, such as celery root (celeriac), turnip, rutabaga, parsnip

1-3 leek greens, cleaned well and rough chopped (optional)

Bay leaf

Sprigs of thyme

Coarse ground black pepper


1. Place the carcass in a large stockpot. Cut into two pieces if need be to fit into pot. Add the vegetables, herbs, and pepper and cover with water.

2. Bring to a boil over medium-high heat, reduce to a simmer for 3-5 hours, until vegetables are very soft and broth is flavorful.

3. Strain into a clean pan or large bowl. Cool well before covering. Refrigerate or freeze until using.