Turkey stock is great to make with the left over carcas of a Holiday turkey (you can also use turkey neck or legs as well). Place carcas in a pot with one large onion, 3 celery stalks, 3 carrots salt and pepper to taste. Boil for about 30-45 minutes until vegetables are soft. Strain everything from the liquid making it as clear as possible. Place in the refrigerator overnight, the fat will rise from the top. Skim off the fat and you have a perfect turkey stock.