lbs boney turkey pieces (back, neck, and wings)
stalk celery with leaves coarsely chopped
medium carrots coarsely chopped
large onion cut in chunks
cloves garlic (adjust amount used to taste use up to 10) peeled
tsp white pepper
In a 5 qt. saucepan or Dutch oven, combine all ingredients. Over high heat, bring mixture to a boil. Skim foam from surface. Reduce heat, cover and simmer for 1 hour or until turkey pieces are tender. Lift out turkey pieces with a slotted spoon. Strain stock through a sieve lined with 1 or 2 layers of cheesecloth. Discard vegetables. Skim off fat. Use a metal spoon to ladle the fat off the top or chill stock and remove solidified fat layer that forms. When turkey is cool enough to handle, remove meat from bones. Discard skin and bones. Reserve meat for future use. Stock may be used at once or stored in a closed container in the refrigerator 1 to 2 days; or stored in freezer up to 6 months.