Turkey Stock

It’s nostalgia, simmering on the stove. The stock flavour from roasted bones is more subtle than if made from raw but it seems so right for Tortilla Soup (see recipe). This is from Fine Cooking Thanksgiving Cookbook.

2 tbsp. (30 mL) vegetable oil
Turkey carcass from 12 to 16 pound (5.4 to 7 kg) bird
1 large onion, unpeeled, halved
2 ribs celery, coarsely chopped
1 large carrot, coarsely chopped
1/4 cup brandy [63 ml]
One 1-inch (2.5-cm) chunk fresh ginger, peeled and sliced
1 bay leaf
1 sprig fresh thyme
10 black peppercorns
About 12 cups (3 L) cold water

Position rack in the middle of the oven and heat to 425 F. Pour the oil into a large flame-proof roasting pan.

Break or chop the turkey carcass into three or four pieces and put it in the pan, along with the onion, celery and carrot. Roast for 30 minutes, stirring two or three times to ensure even browning. Transfer the turkey and vegetables to a large stockpot.

Pour off and discard any fat from the roasting pan, set the pan over medium heat and add the brandy. Stir with a wooden spoon, scraping up all the browned bits from the bottom of the pan. When the mixture is bubbling, pour the drippings into the stockpot. Add the ginger, bay leaf, thyme and peppercorns to the pot. Add the water (enough to almost cover the turkey pieces). Bring to a simmer, skim any foam that rises to the top, and then reduce the heat to a very slow simmer. Simmer for 2 hours (if you used more than 12 cups water, you may need to boil it down a bit further for flavour.)

Strain the stock into a large bowl, let cool, and refrigerate overnight. The next day, skim the fat from the surface and portion the stock for future use.

Makes about 9 cups.
http://www.vancouversun.com/life/Recipes+repurposing+Christmas+leftovers/10676098/story.html