Herbed Turkey Stock

• 1 leftover turkey carcass (from a 12- to 14-pound turkey)
• 2 medium onions, cut into wedges
• 2 celery ribs, cut into 1-inch pieces
• 2 medium carrots, cut into 1-inch pieces
• 6 garlic cloves, peeled
• 4 quarts plus 1 cup water, divided
• 1/2 cup packed fresh parsley sprigs
• 1/3 cup fresh sage leaves
• 1/4 cup fresh thyme sprigs
• 4 bay leaves
• 1 tablespoon whole peppercorns

1. Place the turkey carcass, onions, celery, carrots and garlic in a shallow roasting pan coated with cooking spray. Bake, uncovered, at 400u0b0 for 1 hour, turning once.
2. Transfer the turkey carcass and vegetables to a stockpot; add 4 quarts water. Pour remaining water into the roasting pan, stirring to loosen browned bits; add to stockpot. Place the parsley, sage, thyme, bay leaves and peppercorns on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag; add to stockpot. Slowly bring to a boil over low heat; cover and simmer for 1-1/2 hours.
3. Discard the carcass and herb bag. Strain broth through a cheesecloth-lined colander. If using immediately, skim fat. Or cool, then refrigerate for 8 hours or overnight; remove fat from surface before using. Broth may be refrigerated for up to 3 days or frozen for 4-6 months.

turkey carcass, onions, celery, carrots, garlic, water, parsley sprigs, sage, thyme, bay leaves, peppercorns

Taken from www.tasteofhome.com/recipes/herbed-turkey-stock/ (may not work)