Homemade Turkey Stock from Carcass

Begin by gathering all the ingredients needed for the turkey stock. Break the turkey carcass into smaller pieces to fit into your stock pot.

Place the turkey carcass into a large stock pot. Add the chopped onions, carrots, and celery to the pot.

Pour in the water until the carcass and vegetables are fully submerged. Add the bay leaves, thyme, and peppercorns to the pot for flavor.

Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently.

Allow the stock to simmer for at least 2 hours, skimming off any foam that rises to the surface. After simmering, remove the pot from heat and let it cool slightly.

Strain the stock through a fine-mesh sieve into another pot or large bowl. Discard the solids left in the sieve.

Let the stock cool completely before storing it in the refrigerator or freezer. Use the stock within a week if refrigerated or within three months if frozen.