Turkey Stock - cooking recipe

Ingredients

1 roast turkey carcass, including the skin and debris like bits of the stuffing
1 carrot, split lengthways
1 onion, cut in half
2 celery ribs, cut into chunks
2 sprigs fresh thyme
2 bay leaves
2 parsley sprigs
1 garlic clove
1/4 teaspoon dried ginger
12 black peppercorns
salt

Preparation

Take a very large cooking pot and break the turkey carcase into it, then add the rest of the ingredients. Cover with water, bring up to simmering point, skim off any scum that rises to the surface, simmer for 2- 3 hours.
(If you have more time then the longer simmering the better, I simmered longer and added just 3/4- 1 cup more water at about the 2 hours mark.).
Set a colander over another large pan, and with tongs and a ladle, lift most of the bones and ingredients into colander. Being very careful as liquid is hot, drain remaining stock into colander, let stock completely drain through colander and when drained discard the contents of colander, keeping the liquids in the pan.
Place liquid stock back on heat, and slowly simmer for another 10 minutes, this time strain the stock through a strainer and leave to cool, discarding debris in the strainer.
Cover, cool completely and then chill overnight. Some fat/scum may be needed to be skimmed off next day and discarded.