This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
1 turkey carcass (left over from your Thanksgiving turkey--all of the bones)
1 onion (cut it in half)
4 ribs of celery (cut each rib into 3 pieces)
1/2 cup chopped fresh parsley
Remove any meat from the carcass--save the meat for turkey soup. In a
large pot (4-6 quarts) add the carcass and bones. Add enough water to cover
the carcass and the bones. Add the onion, celery and parsley--turn heat to
medium and bring water to a boil. Once boiling, turn heat back to low. Put a
lid on the pot and let it cook on low heat for 1 hour. Turn heat off, and wait
until broth is at about room temperature. Remove carcass and bones--
discard them. Pour the remaining broth mixture through a sieve--throw away
everything that gets caught in the sieve. Scoop broth into glass jars and
refrigerate the broth. The next day, skim off the fat that has risen to the top.
Use the broth for turkey soup, etc.