Roast Turkey Stock
By: Sheri Wetherell
Published: Monday, November 30, 2009 - 3:14pm

Ingredients




1 turkey carcass
1 large onion, halved with the skin on
one clove of garlic, skin on
2 carrots, unpeeled and roughly chopped
one stalk of celery, roughly chopped and with the leaves
one sprig of fresh thyme,
one bay leaf
one handful of flat leaf parsley
1 teaspoon black peppercorns
one pinch kosher salt, or to taste

Preparation

1 Remove the bulk of the meat from the carcass and set aside - though some remaining meat left on is great as it will get nice and roasted. 2 Place in a 400-450 degree F oven for about an hour. The bones will get nice and browned and any skin will get crispy. 3 After roasting, cut the carcass into large chunks (e.g. quarters) and place the carcass in an 8 quart stockpot with enough water to cover. 4 Bring to a boil over medium-high heat, then reduce to a steady simmer. 5 Skim off the foam that forms on the top. Once the foam turns white you no longer need to skim. 6 Toss in the remaining ingredients 7 Partially cover and reduce heat until it is barely simmering. Simmer for 3-4 hours, adding more water if necessary to keep the bones just covered. Take care to not over dilute your stock too much. 8 Strain stock into a large container and freeze or start making your delicious turkey soup