Roast Turkey Stock

Directions

1. 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. 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. 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. 4
   Bring to a boil over medium-high heat, then reduce to a steady simmer.
5. 5
   Skim off the foam that forms on the top. Once the foam turns white you no longer need to skim.
6. 6
   Toss in the remaining ingredients
7. 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. 8
   Strain stock into a large container and freeze or start making your delicious turkey soup