Ingredients

• 1 turkey carcass
• 1 onion, halved
• 1 carrot, halved
• 1 - 2 celery stalks
• 2 - 3 sprigs parsley
• 5 - 6 whole peppercorns
• 1 - 2 bay leaves
• 1 tsp. savory
• 1 tsp. basil
• 4 whole cloves
• 2 tsp. salt
• 1 tbsp. vinegar

Directions

1. Place all ingredients in a large pot and cover with cold water
2. Cover and simmer for several hours.
3. Strain and chill.
4. Skim fat from top of stock.

Attribution: Turkey Stock by Jan Gilbert, Ashton, Ontario. As found in The Harrowsmith Cookbook: Volume Number 1.