• 1 turkey carcass (from a roasted bird)
  • 2 onions, cut into chunks
  • 2 carrots, cut into chunks
  • 3 stalks celery, cut into chunks
  • 1 bunch fresh parsley
  • 4 cloves garlic, smashed (unpeeled)
  • 1 teaspoon black peppercorns
  • 2 bay leaves


  • Insert kitchen shears into the carcass and make a few cuts to get you started.
  • Then, use your hands to carefully pull the carcass into 4 or 5 pieces.
  • Combine the carcass, onions, carrots, celery, parsley, garlic, peppercorns and bay leaves in a stockpot.
  • Cover with cold water (about 7 quarts).
  • Bring to a boil, then reduce the heat to medium low.
  • Simmer about 2 hours, occasionally skimming any foam or fat from the surface with a large spoon or ladle.
  • Pour through a large mesh strainer into a pot; discard the solids.
  • Cool slightly, then refrigerate in covered containers for up to 3 days or freeze for up to 2 months.
  • Photograph by Andrew Purcell