- 1 turkey carcass
- 6 quarts water
- 3 stalks celery
- 1 medium onion, quartered
- 1/4 cup chopped turkey giblets
- 1/4 cup chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon pepper
How to Make It
Combine all ingredients in a large Dutch oven. Bring to a boil; cover and simmer 2 hours. Strain soup, and discard carcass and vegetables.
Note: This recipe results in a rich broth which should be used as the base for other recipes. The carcass and giblets from a baked or roasted chicken, capon, duck, or goose may be prepared in the same way, and substituted for the turkey.