2 Pounds bony turkey pieces (back, neck, and wings)
6 Cups water
3 Stalk celery with leaves coarsely chopped
2 Medium carrots coarsely chopped
1 Large onion cut in chunks
3 Whole cloves
2 bay leaves
1 to 10 Cloves garlic (adjust amount used to taste) peeled
1 Teaspoon salt
1/4 Teaspoon white pepper

Method

• In a 5 qt. saucepan or Dutch oven, combine all ingredients. Over high heat, bring mixture to a boil. Skim foam from surface. Reduce heat, cover and simmer for 1 hour or until turkey pieces are tender.
• Lift out turkey pieces with a slotted spoon. Strain stock through a sieve lined with 1 or 2 layers of cheesecloth. Discard vegetables.
• Skim off fat. Use a metal spoon to ladle the fat off the top or chill stock and remove solidified fat layer that forms.
• When turkey is cool enough to handle, remove meat from bones. Discard skin and bones. Reserve meat for future use.

Stock may be used at once or stored in a closed container in the refrigerator 1 to 2 days; or stored in freezer up to 6 months.

NOTE: A leftover turkey carcass may be substituted for turkey pieces.

Recipe by The National Turkey Federation.