4 skinless turkey legs, about 1 1/4 lb (570 g) each, or 1 turkey carcass (see note)

16 cups (4 litres) cold water, approximately

3 carrots, peeled and cut into chunks

3 onions, peeled and quartered

1 stalk celery, cut into chunks

4 cloves garlic, peeled and lightly crushed

2 cloves (optional)

2 bay leaves

Salt and pepper

In a large pot, bring all the ingredients to a boil. Simmer gently, uncovered, for about 2 hours and 30 minutes or until the turkey is cooked. Season the broth with salt after cooking or at the time of use. Skim with a small metal sieve or slotted spoon, especially early in the cooking process.

Line a large colander or strainer with sheets of paper towels. Strain and degrease the broth through the strainer over another pot or large bowl. Pour the broth into storage containers. Let cool, uncovered. Close the containers and refrigerate or freeze immediately. Use the poached turkey meat in sandwiches, soups, rice, and other dishes that require cooked poultry.

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