Ingredients
1 leftover turkey carcass (from a 12- to 14-pound turkey)4 quarts water2 medium carrots, sliced2 celery ribs, sliced1 medium onion, sliced3 fresh thyme sprigs2 teaspoons minced fresh basil1 sprig fresh parsley1 bay leaf1 garlic clove, minced
Preparation
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.
