Roasting to make Turkey Stock

( Norman Rockwell's Freedom from Want)

I am working on my turkey
this afternoon. I'm sure most
have already done that! Me,
I had to let the bird rest and
eat pasta for a couple of days!
Then I really forgot about it
in the basement frig!

Now , the bones are roasted
with this recipe which is from
a magazine but I'm not sure
which one :

TURKEY STOCK

Roasting the bones and vegetables
deepens the flavor of the
stock. Can freeze for 3 months
or in frig. for 3 days. ( just remem-
ber 3!!)

Bones from a 12 lb turkey
1 peeled carrot, cut in half crosswise
1 celery stalk , cut in half crosswise
1/4 onion peeled and quartered
4 qts. cold water
1/8 tsp black peppercorns
4 thyme sprigs
4 parsley sprigs
1 bay leaf
Salt to taste

1. Preheat oven to 425.
2. Cut turkey carcass into quarters.
Place bones, carrot, celery, and
onion on a jelly roll pan or roasting
pan. Bake for 35 minutes, stirring
once.
3. Place bones, trimmings , vegetables,
water, and all the ingredients
in a large stockpot. Bring to boil.
Reduce heat. Simmer for 3 hours.
Skim occasionally.
4. Strain sotck over a large bowl.
Cool stock and chill for 8 hours or
overnight. Skim any fat.