| | Turkey Stock
1 turkey carcass
1 onion cut in quarters
1 carrot, scraped and cut in pieces
2 bay leaves
1/2 teaspoon of basil
1/4 teaspoon of thyme
1/4 teaspoon of marjoram
1 teaspoon of salt
1/4 teaspoon of peppercorns
turkey drippings
enough cold water to cover by 1 inch
Break up the turkey carcass and put it in a 8 to 10 quart pot or soup kettle. Add the vegetables and spices and cold water by 1 inch. Cove, leaving lid ajar about 1 inch to allow steam to escape. Simmer slowly for 4 hours. Cool to room temperature and proceed exactly as you do for beef stock. Makes about 1 1/2 to 2 quarts
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