It's always great to have some chicken or turkey stock on hand for your favourite recipes!
1bones, skin and any parts of the turkey you don't want for leftovers
1large bay leaf
After you have cleaned all the meat from the bones, toss the skin and bones and any parts of the bird you don't want to eat into a roaster. Roast the bones at 400 for half an hour until they are a deep golden brown. Don't skip this step! Roasting the bones gives the broth a stronger flavour and a nice golden colour.
Transfer the bones into a large pot. Add the carrot, onion, celery stick, bay leaf, salt, and pepper corns. Add the onion with the skin on. The skin will add to the golden colour of the broth.
Add just enough water to the pot to cover the bones and vegetables.
Bring to a boil then cover and reduce the heat to low. Simmer for 2 hours.
Strain. Chuck the bones and veggies in the garbage.
Seal in jars, freeze, or store in the fridge up to one week.