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1
Put the chopped turkey carcass in an 8-quart stockpot, and add cold 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 so that the liquid simmers steadily.
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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 all the remaining ingredients.
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6
Partially cover the pot and adjust the heat so that the stock barely simmers.
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7
Cook the stock for at least 2 but preferably 4 hours, adding water, if necessary, to keep the bones covered.
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8
Using a slotted spoon, transfer the bones, meat, and vegetables to a large, fine-mesh strainer set over a large bowl to catch all the juices.
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9
Discard the solids.
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10
Pour the stock through the strainer into the large bowl.
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11
Let cool.
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12
(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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13
Stir the stock, occasionally, to help cool it down.
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14
Cover and refrigerate overnight.
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15
The next day, lift and scrape the congealed fat from the surface using a large spoon.
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16
Discard the fat.
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17
Store the stock, covered, in the refrigerator for up to 3 days.
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18
To keep longer, transfer to a freezer container or several small containers, allowing 1 inch of headspace, and freeze for up to 6 months.
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19
VARIATION: CHICKEN STOCK
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20
Follow the recipe for Turkey Stock, substituting 3 quarts (about 3 pounds) chicken parts for the turkey carcass.
