Ingredients:
1 turkey carcass
10 to 12 cups water
3 medium yellow onions , chopped
3 celery ribs , chopped
3 carrots, quartered
6 fresh parsley stems
1 bay leaf
10 black peppercorns
1 1/2 teaspoons salt

Preparation:

1. Break up the turkey carcass, and chop some of the larger bones in half. Put the carcass in the stockpot with the water and bring slowly to a simmer. Periodically skim off any scum that forms. Let this simmer for two hours.
2. Remove pot from heat and cool stock to room temperature, uncovered, about 1 hour. Pour stock through a large fine-mesh sieve into a large bowl and discard solids. Refrigerate.