What's left of your turkey?

Don't forget to use your leftover turkey bones. This is what I learnt from my stock cooking class at SF cooking school. Roast the turkey bones in pan for 1 hour to brown. brush tomato paste on top and add in all your roasting vegetables for the last 20 minutes. Transfer the meat and vegetables into your stock pot. Deglaze the bottom of your roasting pan with one cup white wine. Scrape off the sticky stuff at the bottom and pour all of that into your stockpot. Add cold water until it covers the meat by an inch. Boil, remove scum and simmer for 4 hours. Season with salt and spices. You've got nice dark stock. Use the stock for soups and sauces. Use it right away or put it in plastic containers and freeze.