1 left over cooked turkey carcass
5 carrots, cut in half
5 celery stalks, cut in half
8 peppercorns
1 tablespoon kosher salt
2 bay leaves
1/2 a bulb of garlic, cut down the middle
8 sprigs of thyme
2 medium yellow onion halved
water
Directions:
1. Toss all ingredients in a large pot and fill with water, leave uncovered on high. Bring to a boil and let boil on medium-high heat for 1 hour.
2. Strain soup through a fine mesh colander to remove all chunks of turkey and vegetables.
Store for soups, stuffing, keep in freezer containers for up to 4 months.
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