Turkey Stock

• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 1 large carrot, chopped
• 1 celery stalk with leaves, chopped
• 1 carcass with skin from one 12- to 15-pound turkey; meat removed and reserved, carcass broken into pieces
• 4 quarts (about) cold water
• 4 fresh Italian parsley sprigs
• 1/2 teaspoon dried thyme
• 1/4 teaspoon whole black peppercorns
• 1 bay leaf

1. Heat oil in large pot over medium heat. Add onion, carrot, and celery. Cover; cook until vegetables begin to soften, stirring occasionally, about 5 minutes.
2. Place turkey carcass pieces in pot and add enough cold water to cover bones (about 4 quarts).
3. Bring mixture to boil and skim any foam from the surface.
4. Add parsley, thyme, peppercorns, and bay leaf. Reduce heat to low, cover with lid slightly ajar, and simmer 3 hours.
5. Strain stock into large bowl, pressing on solids in strainer; discard solids. Let stock stand 10 minutes; skim off fat. Boil to reduce to 10 cups or add water to measure 10 cups. Season with salt and pepper.

vegetable oil, onion, carrot, celery, carcass, water, parsley sprigs, thyme, whole black peppercorns, bay leaf

Taken from www.epicurious.com/recipes/food/views/turkey-stock-240372 (may not work)