| Ingredients |
1 leftover turkey carcass (from a 12- to 14-pound turkey) 4 quarts water 2 medium carrots, sliced 2 celery ribs, sliced 1 medium onion, sliced 3 fresh thyme sprigs 2 teaspoons minced fresh basil 1 sprig fresh parsley 1 bay leaf 1 garlic clove, minced |
| Directions |
| 1. Place all ingredients in a stockpot. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. 2.Discard turkey carcass. Cool broth for 1 hour. Strain through a cheesecloth-lined colander; discard vegetables and herbs. If using immediately, skim fat from broth; or refrigerate for 8 hours or overnight, then remove fat from surface. Broth can be frozen for up to 2-3 months. Refrigerate for up to 3 days or freeze for up to 1-2 months. |
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