Turkey Stock

• Bones from a cooked 12-pound turkey
• 1 peeled carrot, cut in half crosswise
• 1 celery stalk, cut in half crosswise
• 1/2 medium onion, peeled and quartered
• 4 quarts cold water
• 1/8 teaspoon black peppercorns
• 4 thyme sprigs
• 4 parsley sprigs
• 1 bay leaf

1. Preheat oven to 425u0b0.
2. Cut turkey carcass into quarters. Place the turkey bones, carrot, celery, and onion on a jelly-roll pan or shallow roasting pan. Bake at 425u0b0 for 35 minutes, stirring once.
3. Place bones, trimmings, vegetable mixture, 4 quarts water, and remaining ingredients in a large stockpot; bring to a boil. Reduce heat, and simmer for 3 hours; skim surface occasionally, discarding solids.
4. Strain stock through a sieve over a large bowl; discard solids. Cool stock to room temperature. Cover and chill stock 8 hours or overnight. Skim solidified fat from surface; discard.

turkey, carrot, celery stalk, onion, cold water, black peppercorns, thyme, parsley sprigs, bay leaf

Taken from www.myrecipes.com/recipe/turkey-stock-0 (may not work)