Recipe by The National Turkey Federation
Rinse turkey bones.
In a large stockpot, combine bones and cold water. Heat slowly until boiling. Skim foam from the surface.
Slowly simmer the stock for 4 to 5 hours.
Add chopped celery, carrots and onions.
Place parsley and tarragon stems, thyme, bay leaves, peppercorns and garlic on a 4-inch square of cheesecloth. Gather up edges and secure with twine. Place in stockpot and continue to simmer for about 1-1/2 hours.
Adjust seasonings as required. Strain stock. Cover and refrigerate.
Note: Yields about 1 gallon.