re: Turkey Stock recipe suggestions.

I do more of what Bayou does. If I know the use for the stock, I can use whatever will compliment that dish. If I'm making the stock just to use the carcass and have stock for the future, I'm pretty conservative about the flavors. I would use some peppercorns, onion, celery and some parsley stems. I might use garlic, but that really depends on the use.

How much stock depends on how rich you need it for whatever dish your making. I reduce it for the freezer and then add water to bring it to the level I want it. I like it strong for a gravy, for example.

Sometimes, I roast the bones in the oven before making the stock and sometimes, I just simmer the carcass, as is. Roasted makes a rich tasting stock, but it's a distinct flavor and I don't always want a roasted flavor.

I never use carrots in making my stock because they add a sweet flavor that I don't always want. I can always add a carrot to my dish or soup or simmer the stock a bit with a carrot before I use it, if that's the flavor I want.