|1 whole turkey carcass (skin, bone, scrap)|
|4 ea carrots (peeled, halved)|
|4 ribs celery (peeled, halved)|
|1 medium onion (white, quartered)|
|10 sprigs thyme|
|10 sprigs parsley|
|8 whole peppercorns|
|2 cloves garlic (whole, peeled)|
|5 qt water (cold, filtered)|
Prior to carving turkey, prep all ingredients, stage in the inverted lid of the slow cooker to identify deticated to the stock. While carving the turkey, keep the 6 qt container to the side to collect, skin and scraps. Place the remaining ingredients; vegetables, and herbs into crock.
Place remaining ingredients in crock lid then cover with water until everything is submerged.
Leave on high until starts to bubble. Then cover and reduce to medium.
Continue to cook for 36 hours. Skim off scum from the surface of the water frequently. Add additional water as needed to keep everything submerged.
Remove from heat. Discard all solids and strain through a fine mesh sieve. Allow to cool in 7 cup mason jar, then refrigerate overnight.
In a day you will need to Remove solidified fat from the surface of the stock. Use within 6 days.