How do you make stock from turkey carcass?

Put the carcass in a large soup pot and cover it with water by at least an inch. Break the carcass up so that it will fit in the pot. Add carrots, celery, onion, garlic and red pepper (optional). Cover and bring it slowly to a boil; reduce the heat to low and skim off any scum on surface. Cover again, and simmer 3 to 4 hours. Remove the pot from the heat and strain the contents. To remove smaller particles in the stock, pour the liquid through a fine mesh sieve placed over a large pot. Discard the turkey bones, meat, and vegetables, or serve them for lunch.

Place the stock into shallow containers and refrigerate it immediately. Refrigerate the soup stock overnight, and skim any congealed fat from the surface in the morning. The stock will last for about a week in the fridge. You can freeze it, and it should maintain taste and quality for about three months.