Roast Turkey Stock

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

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

turkey carcass, onion, garlic, carrots, celery, thyme, bay leaf, handful, black peppercorns, kosher salt

Taken from www.yummly.com/recipe/Roast-Turkey-Stock-1673542 (may not work)