Place the turkey carcass into an extra large saucepan (one that is approximately 20 quarts). Add the water, onion, bay leaves, parsley, salt and pepper. Ensure the carcass is completely covered by liquid.
Bring to a boil and reduce heat to Low. Simmer for 2 1/2 hours. Using tongs, pull the carcass from the pan and place on a cutting board to cool. For a thinner stock, strain the liquid into a large bowl that holds 12 cups (3 quarts). For a chunkier stock, scoop the liquid and remnants into a large bowl using a ladle (discard bay leaves). Check each scoop for bones and discard.
Pull remaining meat from the turkey carcass once it has cooled and add it to the stock (this part is optional), again taking care to avoid bones. Let the stock cool completely and pour into air tight containers. Freeze for up to six months or refrigerate for up to four days.
Calories: 27444.01kcal | Carbohydrates: 9.9g | Protein: 4145.05g | Fat: 1072.91g | Saturated Fat: 312.87g | Cholesterol: 15824.38mg | Sodium: 14988.62mg | Fiber: 0.25g | Sugar: 0.47g
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