Source: dLife

An easy homemade turkey broth perfect for soups and stews.

Servings

1 turkey necks (plus other bones from a 12-pound turkey)
1 medium carrots , peeled and cut in half crosswise
1 medium celery stalks , cut in half crosswise
0.5 medium onions , peeled and quartered
4 quart cold water , cold
0.12 tsp black pepper
1 oz fresh thyme , equal to 4 sprigs
4 parsley sprigs
1 bay leaf

1 Preheat oven to 425 degrees F.
2 Slice turkey carcass (bones) into fourths and lay on a baking pan with carrots, celery, and onion. Roast 35 minutes, mixing one time.
3 Put bones, trimmings, vegetables, 4 quarts of water, peppercorns, thyme, parsley, and bay leaf in a large pot; let mixture boil. Lower heat and simmer 3 hours; while cooking, skim off top layer and dispose of.
4 Drain stock through a fine chinois into a bowl, removing solids. Chill stock, covered overnight; skim off fat solids.