If turkey was very small, throw in some chicken legs or wings to boil with them.
Cover with water.
Bring to a boil, skim, turn heat down to low to simmer.
Add:
- an onion, cut in 4 pieces
- a celery stalk, coarsely chopped
- 2 large carrots cut in chunks
- 3 whole garlic cloves
Strain vegetables and bones from liquid and cool.
Refrigerate. When cold, remove any fat.
If stock doesn't have enough flavour, return to heat uncovered and boil down till reduced.
Save stock to make soup or freeze to make gravy in the future (use instead of chicken broth).
