Rich Turkey Stock
Cooking Light; Nov 2003

Bones and skin from a cooked turkey (avg. 12 lb)
2 carrots, each cut in half crosswise
1 celery stalk, cut in half crosswise
1 large onion, quartered
1 whole garlic head, halved
5 cups water
3 (14-oz) cans fat-free, less-sodium chicken broth
1/4 tsp. black peppercorns

1. Preheat oven to 425®.
2. Cut the turkey carcass into quarters (flat pieces).  Place carcass, skin, carrots, celery, onion, and garlic on a jelly roll pan or shallow roasting pan.  Bake at 425® for 45 min., stirring once.
3. Place turkey and vegetable mixture, water, broth, and peppercorns in a large stockpot.  Bring to a boil; cover, reduce heat, and simmer 2 hours.
4. Strain mixture through a sieve into a bowl, reserving stock.  Discard solids.  Cover and chill 8 hours or overnight.  Skim solidified fat from surface; discard fat.  

Yield: 9 cups.  * I only yielded approx. 3 c. from a 11 lb. turkey - don't know what was different.

Note: Store turkey stock in an air-tight container in the refrigerator for up to a week, or freeze for up to 3 months.