Brown Turkey Stock

Ingredients

• Leftover carcass from 1 roasted or fried turkey
• 4 tablespoons canola or vegetable oil, plus more for drizzling on bones
• 2 to 3 large carrots, cut into large dice
• 3 large celery ribs, cut into large dice
• 2 large onions, cut into large dice
• 4 medium cloves garlic, crushed
• 2 tablespoons tomato paste
• Parsley sprigs and/or thyme sprigs
• 2 bay leaves
• 5 black peppercorns

Directions

1. Heat the oven to 450 degrees F (230 degrees C). Toss the turkey bones with a drizzle of oil, just enough to give them a light coating. Spread them out on 2 rimmed baking sheets lined with foil, then roast until they are browned on all sides, about 45 minutes. Check on them frequently, since the timing can shift with the size and condition of the bones.
2. While the bones roast, warm 3 tablespoons (45ml) oil in a large, heavy-bottomed stockpot over high heat until it shimmers. Add half the carrot, celery, onion, and garlic, and cook, stirring now and then, until the vegetables are nicely browned in places, about 6 minutes. Move them to a plate, pour in the remaining 1 tablespoon (15ml) oil, and brown the remaining carrot, celery, onion, and garlic the same way.
3. Turn the heat down to medium, add all the browned vegetables back to the pot, and stir in the tomato paste. Cook, stirring, until the paste is evenly incorporated, smells fragrant, and has darkened a little, about 2 minutes. Take the pot off the heat.
4. Add the roasted turkey bones, a few sprigs each of parsley and/or thyme, the bay leaves, and the peppercorns to the pot. Pour about 1/2 cup (120ml) hot water onto each rimmed baking sheet, then use a metal spatula or wooden spoon to loosen the browned bits from the foil. Tip that liquid into the stockpot.
5. Pour in just enough water to barely cover everything in the pot. Set it over medium-high heat and bring it to a very gentle simmer. Reduce the heat so it stays at that bare simmer, skimming fat and scum from the top occasionally, until the stock has reduced a bit and tastes deep and rich, 2 to 3 hours.
6. Pour the stock through a fine-mesh strainer, let it cool, then transfer it to containers and refrigerate until fully chilled, about 6 hours; discard the solids. Lift off and discard any fat and scum from the surface. Refrigerate for up to 5 days or freeze for up to 6 months.