Fresh turkey wings aren't essential to this recipe, but they do give the broth more flavor and body.

• Combine all ingredients in a large stock pot or Dutch oven; water should cover ingredients. Break up carcass if necessary to fit in pot.

• Bring water to a boil over high heat. Continue boiling 3 minutes; reduce heat to medium low. Cover pot; simmer 6 hours.

• Remove from heat; let stand 30 minutes.

• Ladle broth through a fine sieve into a bowl; discard solids. Cover and refrigerate overnight. Skim off any fat on surface. Use within 3 days, or place in freezer.

Easy Does It

Simmering a broth for a few hours coaxes all the flavors and some nutrients from the bones and vegetables piled into the kettle. Don't try to speed up the process by keeping everything at a rolling boil. Boiling for long periods tends to make bone broths turn bitter and cloudy.