Re-roasting your leftover turkey bones is the key to a rich, flavorful stock.
The problem is that your turkey carcass has been cooked, so it won't deliver the clean, pure flavor of a white poultry stock made from raw meat and bones. But you also won't get a true brown stock out of it, since the bones were hiding under a cladding of moist meat while your bird was in the oven. As a result, their flavor will be more steamed than roasted.
And, as is the way with brown stocks, if you're going to roast the bones, you might as well go all in and brown the aromatic vegetables, like onion, carrot, and celery, too. You can do that in the oven, but I find it more efficient to brown them in batches in the stockpot while the bones are roasting.
Once that's done, just add your roasted bones to the pot, along with herbs like parsley, thyme, and bay leaf, and add enough water to just barely cover; a few black peppercorns tossed in won't hurt either.
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