Turkey Broth

• 2 pounds leftover turkey carcass and meaty bones, or 2 pounds fresh turkey wings
• 1 onion, stuck with 2 cloves
• 1 small carrot, peeled
• 1 bay leaf

1. Heat oven to 400 degrees.
2. Place the carcass and bones in a baking pan and roast for 10 to 15 minutes, until lightly browned.
3. Transfer to a soup pot, add onion, carrot and bay leaf, and cover with 12 cups cold water.
4. Bring to a boil, then lower heat to a gentle simmer.
5. Cook, uncovered, for about 1 1/2 hours, occasionally skimming off foam or fat.
6. Strain though a fine mesh sieve and skim any remaining fat from surface.

carcass, onion, carrot, bay leaf

Taken from cooking.nytimes.com/recipes/1013935 (may not work)