1. Prepare the Turkey Carcass:

• Place the turkey carcass into a very large pot. If the carcass is too large, break it down into smaller pieces using a knife or poultry scissors.

2. Add Water:

• Fill the pot with water until the carcass is covered and there is about 1 inch (2.5 cm) of water above it.

3. Add Vegetables and Seasonings:

• Add the carrots, onion, garlic cloves, red bell pepper, fresh parsley, bay leaf, and a tablespoon each of salt and pepper to the pot.

4. Bring to a Boil:

• Set the pot on medium-high heat and bring the water to a boil.

5. Skim Impurities:

• During the first 30 minutes of boiling, skim off any impurities, such as fat and skin, that rise to the surface of the water.

6. Simmer the Stock:

• Once boiling, reduce the heat to maintain a gentle simmer.
• Allow the stock to simmer for approximately 3 hours. Check the pot every half hour to skim off any excess fat from the top.

7. Strain the Stock:

• After simmering, strain the stock to remove the vegetables and carcass. You can use a colander or a fine-mesh strainer for this step.

8. Cooling and Storing:

• Allow the stock to cool before transferring it to storage containers.
• The stock can be used immediately for soups or stored in the refrigerator for short-term use or in the freezer for long-term storage.

9. Enjoy Your Homemade Stock:

• Use your flavorful homemade turkey stock as a base for various soups and stews. It adds a rich and savory depth to any dish it’s used in.