This delicious, savory broth is perfect for soups and gravies. This recipe yields a lot of broth. To make even more, simply add a second package of turkey legs and double the vegetables. Remember to freeze a portion of it in air-tight freezer bags. It holds for months -- we made ours on Thanksgiving and then made a soup in February.

1 package of turkey legs (6-8)
3 large carrots, chopped
1 leek, chopped
1 large onion, cut in half
2 stalks celery, chopped
6 sprigs fresh thyme
3 sprgs fresh rosemary
10 whole peppercorns (black, or throw in some pink if you're adventurous)
1 head of garlic, crushed
3 Tbs extra virgin olive oil

Heat your oven to 400 degrees F and roast turkey legs in a pan until golden brown, about thirty minutes. In a large stovetop soup pot, heat olive oil and add all your vegetables -- chopped celery, carrots, leek, and onion. Then add thyme and rosemary sprigs and finally all your crushed garlic and peppercorns. Let simmer until vegetables begin to turn translucent and the garlic boils down.

Now add the turkey legs. Pour in any juices from the pan. Let everything simmer for about 2 minutes, stirring so the turkey legs absorb the flavors.

Fill the pot with water to about three inches below the rim. Stir and bring pot to a boil. Once boiling, reduce to a simmer and let sit for about two and a half hours. You'll want to occassionally skim foam and grease off the top.

Strain out all solids.

There you go. A delicious broth for soups, stews, and gravies.

And it will hold for quite a while.

You can make the same broth with chicken legs, wings, and bones.