Homemade Turkey Broth

1 large turkey carcass, leftover gravy and/or drippings (with some meat left on if possible)
2 medium onions, quartered
1 large celery rib, coarsley chopped
2 large carrots, peeled
4 quarts cold water (or use enough water to cover)
1 large bulb of garlic (separated into whole cloves, can omit if desired)
6 peppercorns
1 large bay leaf
salt (optional and to taste)

Set oven to 400 degrees F. Break up the carcass into smaller pieces and place on a greased baking sheet along with the onions, celery, and carrots. Roast for about 40 minutes, turning once during cooking time. Place the bones and vegetables in a large stockpot, along with the garlic cloves, peppercorns, and a bay leaf. Pour in the water and bring to a boil over medium-high heat. Reduce heat to low, then cover and simmer for about 3-1/2 hours. Carefully strain through a sieve over a large bowl and discard the solids. Cool to room temperature and refrigerate overnight. The following day, skim any excess fat from the top of the broth. Refrigerate for up to three days or separate into plastic containers and freeze for up to six months.

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