Not exact matches
Remove the tray from the oven, pour the wine (or
stock)
over the
turkey and return to the oven.
Combine the vegetable
stock and the
turkey carcass in a large soup pot
over low heat and bring to a simmer.
After cooling in the fridge
over night you're left with about 6 - 8 cups of great rich
turkey stock that is fully gelatinized.
Scatter carrots, onions, and celery in the bottom of the roasting pan, and pour 2 cups of chicken or
turkey stock over the vegetables.