Adapted for kosher cooking from Emeril Lagasse on the Food Network.

• 1 turkey carcass or 4-6lbs turkey bones
• 2 medium onions, chopped
• 4 carrots, peeled and chopped
• 4 stalks of celery, chopped
• 4 cloves of garlic, peeled
• 2 bay leaves
• 4 sprigs of fresh thyme
• 1 tablespoon black peppercorns
• 1 gallon of water to cover

1. Using a sharp knife, cut the carcass into smaller pieces (or use turkey bones).
2. In a large pot, add the carcass or bones, vegetables, bay leaves, thyme, and peppercorns. Cover with water.
3. Place the pot over medium heat and bring to a boil.
4. Reduce the heat to simmer and cook for 2 hours.
5. Skim off any scum that rises to the surface.
6. Remove from the heat and strain.