Serving Size / Yield
- Bones, leftover meat and carcass from a 15 lb. turkey
- 2 carrots,peeled and cut into chunks
- 1 lg. onion, peeled and quartered
- 1 celery stalk, roughly chopped
Preheat oven to 450 degrees. Place the bones, meat and chopped carcass in a large roasting pan and put in the oven. Roast, stirring occasionally, for about 1 hour, or until nicely browned. Don't worry about meat sticking to the bottom of the pan.
Add the chopped vegetables and roast for about 30 minutes more, stirring once or twice. Remove the roasting pan to the stove top and place it over one or two burners, whichever is more convenient. Turn the heat to high and add water to barely cover the bones, about 8 to 10 cups. When the water boils, turn heat down so that the liquid simmers.
Cook, stirring occasionally and scraping the bottom of the pan to loosen any bits of meat, for about 30 minutes. Cool and then strain. Refrigerate and skim off excess fat, then store for up to 3 days in the refrigerator or several months in the freezer.