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1
Put the chopped turkey carcass in a 8-quart stockpot and add cool water to cover, leaving 2 inches of space at the top of the pot.
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2
Bring to a boil over medium-high heat, then reduce the heat to maintain a steady simmer.
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3
Using a large spoon or soup skimmer, skim off the brown foam that rises to the top.
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4
After 5 minutes or so, the foam will become white, and no more skimming will be necessary.
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5
Add the carrots, onion, celery, peppercorns, bay leaf, parsley, and thyme.
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6
Partially cover the pot and adjust the heat so the stock barely simmers.
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7
Simmer the stock for at least 2 but preferably 4 hours, adding water.
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8
If necessary, to keep the bones covered.
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9
Using a large slotted spoon, transfer the bones, meat, and vegetables to a large, fine-mesh sieve set over a large bowl to catch all the juices.
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10
Discard the solids.
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11
Pour the stock through the sieve into the large bowl.
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12
Let cool.
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13
(To cool the stock quickly, set the bowl in a larger one filled with ice water, or fill a sink with about 2 inches of ice water.)
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14
Stir the stock, occasionally, to help cool it down.
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15
Cover and refrigerate overnight.
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16
The next day, lift and scrape the congealed fat from the surface using a large spoon.
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17
Discard the fat.
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18
Store the stock, covered, in the refrigerator and reheat when ready to use.
