Turkey Stock

OK, now you have something to do with your next Thanksgiving turkey carcass. You're welcome. LOL

2 tbsp. vegetable oil
Carcass of 12 to 16 pound turkey, plus bones and wings, if saved
1 large onion, unpeeled and halved
2 ribs celery, scrubbed and coarsely chopped
1 large carrot, scrubbede and coasely chopped
1/4 C. brandy
1 1-inch chunk fresh ginger, peeled and sliced
1 bay leaf
1 spring fresh thyme
10 peppercorns

Position a rack in the center of the oven and heat the oven to 425 degrees. Pour the oil into a large flameproof roasting pan. Break or chop the turkey carcass into 3 or 4 pieces and pit it in the roasting pan along with the onion celery and carrot. Roast for 30 minutes, stirring 2 or 3 times to ensure even browning.

Transfer the turkey and vegetables to a large stockpot. Pour off and discard the fat from the roasting pan, set the pan over medium heat and add the brandy. Stir with a wooden spoon, scraping up the browned bits. when the mixture is bubbling, pour the drippings into the stockpot. Add the ginger, bay leaf, thyme and peppercorns to the pot.

Add about 12 cups of cold water (or enough to cover the turkey pieces). Bring to a simmer, skim any foam that rises to the top and then reduce the heat to a very slow simmer. Simmer for 2 hours; if you use more than 12 cups of water, you may need more simmer time. Strain through a fine sieve into a large bowl, let cool and refrigerate. The next day, skim the fat.