Roasted up a couple of turkey carcasses yesterday, which turned into a great soup today. Used this cool recipe found on the Spice House site:

Roasted Carcass Broth

I didn't have the drippings but substituted some Chicken Bovril to taste without stealing the roasted turkey flavor. #9 uncovered oval roaster worked great for this. You do need to jack the temps up after the bones are roasted to get the veggies to caramelize well. The recipe setting is too low for that IMHO.

As it ended up I really didin't need to reduce too much more I had about 10 qts. after about 10 hours of low simmer.

After straining the broth chopped more onions, parsnips, carrots, celery (3 to 4 cups each or thereabouts). Those vegetables got tossed into the #12 CI skillet with a little EVOO to caramelize a bit and into the broth. Then 2 cups of peas along with about 2 pounds of pulled left over turkey. This simmered for about 4 hours. Salt, pepper, etc to taste.

I like some pasta in soup but don't like to cook it into the soup itself unless it's all going to be eaten at once. Otherwise the pasta blows up too much afterward. Made up some alphabet macaroni separately and put some in the bottom of the serving before adding the soup to the bowl.

Good stuff. This roasted method makes a really nice brown stock. A little different than the typical turkey broth. Very nice. I'll be doing this with chicken carcasses as well.

Family loved it.

This message has been edited. Last edited by: r benash,

Ray, I like the recipe for the stock in that link. Thanks

Hey Bryan - I think you'll like it. My wife was really itching for Turkey soup Sunday. She was really disappointed when she found out it wouldn't be soup until Monday.

This makes a really nice flavorful brown stock. She kept commenting Sunday and Monday that it smelled like I was roasting turkey. She was a little thrown by the color as she was expecting that clear/yellowish color that is more typical. But kept commenting on how great it was.