12 cups (2.8 L) cold water
1 turkey carcass, broken into 3 or 4 pieces
2 stalks celery, coarsely chopped
2 carrots, coarsely chopped
2 unpeeled onions, coarsely chopped
1 bay leaf
1 tbsp (15 mL) dried thyme
1 tbsp (15 mL) black peppercorns
6 stems parsley
In large stockpot, combine water, turkey pieces, celery, carrots, onions, bay leaf, thyme, peppercorns and parsley. Bring to boil; skim off any foam. Reduce heat and simmer for 4 hours.
Strain through cheesecloth-lined sieve set over large bowl; let cool. Refrigerate until fat solidifies on surface, about 8 hours; remove fat. Refrigerate in airtight container for up to 3 days or freeze for up to 4 months.