Turkey Bones left from whole turkey, including skin
1 Carrot pared
1 Sprig fresh parsley
2 Stalks celery, chopped into large pieces
1 Small onion, chopped into large pieces
1 Bay leaf
Combine all ingredients in a large stock pot. Cover with 6 cups of water and bring to boil. Skim foam from surface; cover and simmer 1-1/2 to 2 hours.
Cool slightly and strain. Remove any fat from surface of broth; pour into freezer containers and freeze for later use in preparing soup.
Nutritional Information (per serving)
Protein 6 grams
Fat (25%) 2 grams
Carbohydrate 10 grams
Sodium 807 mg
Cholesterol 0 mg
Recipe by The National Turkey Federation