Once upon a time, I could make a decent broth. The last two times -- chicken and, today, turkey -- have been failures. I've read everything I can get my hands on, and follow "generally accepted practices." Today: one half bone-in turkey breast; one yellow onion in eighths, skin-on; 1 carrot, peeled and chunked; 2 stalks celery, no tops, chunked; 10 peppercorns; 1 tsp. salt; 24 cups cold water. Brought to simmer uncovered, skimming, for 90 minutes. Removed turkey breast, reserved the meat, returned bones to pot. Simmered four more hours, skimming regularly, until about 10 cups of liquid remained.
The taste? Insipid, not at all turkey-like, perhaps a little sweet.
What did I do wrong? Please help -- fall is coming! :) Thanks in advance.