Directions
1.
Break up carcass and place in a large stockpot or Dutch oven.
2.
Add remaining ingredients; cover with cold water. Bring to a simmer over medium low heat. Reduce heat to low and simmer for about 3 to 4 hours.
3.
Cool slightly; strain broth into a bowl.
4.
Refrigerate then remove fat from top of broth.
5.
Makes about 4 cups of turkey stock.
Columbus Restaurants
