1 turkey carcass with meaty bones
Water to cover (about 3 qts.)
2 cloves garlic
1/4 tsp. basil
4 peppercorn
1 tbsp. or less salt
1/8 tsp. black pepper
4 stalks celery with leaves
4 carrots, peeled
1 lg. onion, quartered

Place turkey carcass in a stockpot; add water to cover. Add seasonings; bring to a boil. Add vegetables. Cover, reduce heat and simmer 6-8 hours. Strain; discard bones and vegetables since they will be very greasy. Remove meat from bones and reserve for later use.

Refrigerate broth overnight. Skim fat from surface and discard. Reheat broth, or store in freezer or up to 2 weeks in refrigerator. Makes approximately 2 1/2 quarts.