Ingredients
1 Turkey carcass, broken up
3 qt. water
1 Tbsp. salt
1 bay leaf
2 Tbsp. Worcestershire sauce
2 c. sliced celery
2 c. sliced carrots
1 c. sliced onion
2 c. diced potato
1/4 c. chopped parsley
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Long carving blade — thin slices of roast, turkey, ham
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In large saucepan, combine turkey carcass, water, salt, bay leaf and Worcestershire sauce. Bring to boiling point. Reduce heat and simmer covered for 1 1/2 hours. Remove carcass and strain broth. Pull off any meat remaining on bones. Discard bones. Return meat to pan. Stir in celery, carrots, onion and potato. Simmer covered until vegetables are tender, about 30 minutes. Stir in parsley and season to taste with salt.