This stock can be stored until needed and is great in Turkey Tortilla Soup, or in any recipe that calls for chicken stock.
Makes about 3 quarts
Turkey bones from 1 (13-pound) whole turkey breast
Pinch of salt and pepper
1 tablespoon expeller-pressed safflower oil
1 gallon water
Preheat the oven to 425°F
Using kitchen shears, cut the bones into pieces that will fit into a stockpot. In a large bowl, toss the bones with the salt, pepper, and oil. Spread the bones on a baking sheet and roast until deeply browned, 30 to 40 minutes.
Remove the bones from the oven and transfer to a stockpot, covering with the water. Bring to a boil, reduce the heat to medium-low, and simmer until the meat falls off the bones and the liquid reduces by 20 percent, 1 to 2 hours.
Using a mesh strainer, strain the stock, discarding the solids, cool, and store in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
This recipe comes from my cookbook, Pure Food.