Turkey Stock?

What better way to use that wonderful Citrus Black Tea Turkey you just made?

-1 cooked turkey carcass, giblets (+all those things that came in a bag like the neck), and the insides you didn’t eat

-2 onions quartered

-4-6 carrots cut into fourths (unpeeled, just wash thoroughly)

-4-6 stalks celery cut into fourths

-bouquet garni: 1 bunch flat leaf parsley + stems, 1 bunch fresh thyme, 1 tablespoon black peppercorns, 2 bay leaves wrapped in cheesecloth (normally you use kitchen twine for this, but I happen to have lots of fishing line)

-water, enough to cover (gallon +)

-Combine turkey parts with onions, carrots, celery, and bouquet garni

-Bring to a gentle boil, then simmer, uncovered for 3 hours

-Throughout cooking, skim grey and white foam bubbles out with metal spoon. This helps to remove impurities as well as control the temperature to remain at a low simmer. 

-Pull out larger pieces to strain, then pour remaining liquid through strainer. You can add a cheesecloth step to create a clearer broth

-Cool in refrigerator before freezing