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- Preparing Time: 4 hours and 25 minutes
- Total Time: -
- Served Person: 10
- 1 tablespoon olive oil
- 1 teaspoon ground sage
- 2 bay leaves
- 4 teaspoons salt
- 1 sprig rosemary
- 1 onion, quartered
- 1 tablespoon whole black peppercorns
- 3 ribs celery, chopped
- 2 carrot, chopped
- 1 head garlic, halved lengthwise
- 2 pounds leftover turkey carcass, or as needed
- 4 quarts water, or as needed
- Carbohydrate 5
- Cholesterol 103
- Fat 37.5
- Protein 18.7
- Sodium 1015
- Calories 436 calories;
Heat oil in a large stockpot over medium heat. Cook and stir celery, carrots, onion, and garlic in oil until slightly softened and fragrant, 5 minutes. Add turkey, bay leaves, salt, peppercorns, rosemary, and dried sage. Cook until fragrant, 5 minutes more. Pour enough water in to cover turkey and vegetables. Bring mixture to a boil, cover pot, and reduce heat to low. Simmer, skimming fat occasionally, until flavors are blended, 4 to 5 hours. Strain liquid into a container and discard carcass and vegetables.
