Ingredients:

• 1 leftover turkey carcass (bones, skin, and any remaining meat)
• Olive oil for searing
• 1 large onion, quartered
• 2-3 carrots, cut into large chunks
• 2-3 celery stalks, cut into large chunks
• 3-4 cloves of garlic, smashed
• 1 bay leaf
• A few sprigs of fresh thyme or 1 teaspoon dried thyme
• A few sprigs of fresh parsley or 1 teaspoon dried parsley
• 1 teaspoon whole black peppercorns
• Salt to taste
• Water to cover
• 1 cup Uncle Dibbz Top of The Line Brine

Instructions:

1. Prepare and Sear the Carcass: Break down the turkey carcass so it fits into your stockpot. Heat a splash of olive oil in the stockpot over medium-high heat. Add the carcass and sear it until browned on all sides, about 5-7 minutes. Remove and set aside.
2. Sauté the Vegetables: In the same pot, add the onion, carrots, celery, and garlic. Sauté for about 5 minutes, or until they start to soften and pick up some color.
3. Deglaze and Add Carcass: Return the seared carcass to the pot with the vegetables.
4. Add Herbs, Seasoning, and Water: Add the bay leaf, thyme, parsley, and peppercorns. Cover with cold water.
5. Incorporate Uncle Dibbz Brine: Stir in 1 cup of Uncle Dibbz Top of The Line Brine.
6. Cook the Broth: Bring to a gentle boil, then reduce to a simmer. Simmer uncovered for 3 to 4 hours, skimming any foam or fat.
7. Strain and Degrease: Remove large pieces, strain through a fine mesh, cool, and skim fat.
8. Season and Store: Taste and adjust salt. Use immediately, refrigerate for up to a week, or freeze for up to 6 months.